Michael "Dog3" Lonergan wrote:

> "jmcquown" >
> :
>
> >
> > The funny thing is the boxed stuff takes about the same time and
> > equipment, which is why I never understood the boxed stuff. You still
> > have to boil the pasta; you still have to strain it. You still need a
> > pan to mix the milk and butter in with the powdered "cheese". And
> > then stir it into the cooked macaroni. If you're like me, you'll want
> > to bake it, not eat it from the stove-top mixture. So yes, that means
> > you'll add some buttered crumbs on top. Maybe even add some diced ham
> > or bacon or (gasp!) ground beef! But even if you don't opt to bake
> > it, the steps are the same as when using the boxed mix, so why not
> > just make it from scratch rather than use powdered cheese? The only
> > reason I can think of is it's less expensive, which these days means a
> > lot to me. But I'm still going to make my own macaroni & cheese,
> > thanks. (Sorry, Michael!)
> >
> > Jill
>
>
> Yeah but... starving college kids could get it 5 boxes for a buck. The
> habit hung on into adult life.
>
> Michael <- defender of the blue box


Me too. Goose it up with some spices, frozen veg, etc. and it's still a
hearty quick meal. I do mine in the microwave now :-)

An executive chef friend of mine is well - known for her mac 'n cheese. At
home she still prefers Kraft from the box...

--
Best
Greg