Kraft Mac & Cheese has been a staple for YEARS.

Don't tell me you don't use it I don't believe you.

We can't all make Mac & Cheese from scratch all the time.

Do you doctor it up?

How so?

Add extra cheese, real butter, mixed veggies or leftover veggies. How about
dicing some leftover meat or lunch meat?

What is your secret?

:-)

Dimitri

Dimitri wrote:
>
> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How about
> dicing some leftover meat or lunch meat?
>
> What is your secret?
>
> :-)
>
> Dimitri

I haven't consumed any packaged mac and cheese product (Kraft or other)
in at least 20 years. I did have to prepare a batch a few years back for
some kids who had unfortunately not been exposed to real non glow in the
dark mac and cheese

On Mar 4, 9:00*pm, "Pete C." > wrote:
> Dimitri wrote:
>
> > Kraft Mac & Cheese has been a staple for YEARS.
>
> > Don't tell me you don't use it I don't believe you.
>
> > We can't all make Mac & Cheese from scratch all the time.
>
> > Do you doctor it up?
>
> > How so?
>
> > Add extra cheese, real butter, mixed veggies or leftover veggies. *How about
> > dicing some leftover meat or lunch meat?
>
> > What is your secret?
>
> > :-)
>
> > Dimitri
>
> I haven't consumed any packaged mac and cheese product (Kraft or other)
> in at least 20 years. I did have to prepare a batch a few years back for
> some kids who had unfortunately not been exposed to real non glow in the
> dark mac and cheese

I don't keep it on hand, but about every two years, I get a yen for
the Kraft stuff mixed with tuna, lots of milk, a can of mushroom soup
- bake for 20 minutes in a casserole, then top it with tomato slices
and grated cheddar. Bake another 5 minutes til cheese melts. I
found this in an old Good Housekeeping cookbook.

I have passed this on to many a mother whose kid hates to eat. The
kids usually love it.

Seems like it goes well with a Coke as the wash-down drink.

In article
>,
wrote:

> On Mar 4, 9:00*pm, "Pete C." > wrote:
> > Dimitri wrote:
> >
> > > Kraft Mac & Cheese has been a staple for YEARS.
> >
> > > Don't tell me you don't use it I don't believe you.
> >
> > > We can't all make Mac & Cheese from scratch all the time.
> >
> > > Do you doctor it up?
> >
> > > How so?
> >
> > > Add extra cheese, real butter, mixed veggies or leftover veggies. *How
> > > about
> > > dicing some leftover meat or lunch meat?
> >
> > > What is your secret?
> >
> > > :-)
> >
> > > Dimitri
> >
> > I haven't consumed any packaged mac and cheese product (Kraft or other)
> > in at least 20 years. I did have to prepare a batch a few years back for
> > some kids who had unfortunately not been exposed to real non glow in the
> > dark mac and cheese
>
> I don't keep it on hand, but about every two years, I get a yen for
> the Kraft stuff mixed with tuna, lots of milk, a can of mushroom soup
> - bake for 20 minutes in a casserole, then top it with tomato slices
> and grated cheddar. Bake another 5 minutes til cheese melts. I
> found this in an old Good Housekeeping cookbook.
>
> I have passed this on to many a mother whose kid hates to eat. The
> kids usually love it.
>
> Seems like it goes well with a Coke as the wash-down drink.

That actually sounds good! But I may be tempted to substitute chicken
for the tuna...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Wed 04 Mar 2009 06:40:38p, Dimitri told us...

> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How
> about dicing some leftover meat or lunch meat?
>
> What is your secret?
>
>:-)
>
> Dimitri

LOL! We do keep a couple of boxes in the pantry for times when time is
short or when I don't really want to cook. I doubt we eat 3 or 4 boxes per
year, and definitely don't consider it a "comfort" food. We only keep skim
milk on hand, so instead of milk I use half and half and real butter when I
make it. I never add anything else.

Having said that, I never add any other food ingredients (veggies, meats,
etc.) to homemade mac & cheese either. When other ingredients are added,
it ceases to be mac & cheese to me.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:
>
> On Wed 04 Mar 2009 06:40:38p, Dimitri told us...
>
> > Kraft Mac & Cheese has been a staple for YEARS.
> >
> > Don't tell me you don't use it I don't believe you.
> >
> > We can't all make Mac & Cheese from scratch all the time.
> >
> > Do you doctor it up?
> >
> > How so?
> >
> > Add extra cheese, real butter, mixed veggies or leftover veggies. How
> > about dicing some leftover meat or lunch meat?
> >
> > What is your secret?
> >
> >:-)
> >
> > Dimitri
>
> LOL! We do keep a couple of boxes in the pantry for times when time is
> short or when I don't really want to cook.

I don't even keep it for that. Semi-real mac and cheese can be made with
ramen noodles, and fresh made cheese sauce in about the same time as the
glow in the dark box mac and cheese.

On Wed 04 Mar 2009 07:16:18p, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>> On Wed 04 Mar 2009 06:40:38p, Dimitri told us...
>>
>> > Kraft Mac & Cheese has been a staple for YEARS.
>> >
>> > Don't tell me you don't use it I don't believe you.
>> >
>> > We can't all make Mac & Cheese from scratch all the time.
>> >
>> > Do you doctor it up?
>> >
>> > How so?
>> >
>> > Add extra cheese, real butter, mixed veggies or leftover veggies. How
>> > about dicing some leftover meat or lunch meat?
>> >
>> > What is your secret?
>> >
>> >:-)
>> >
>> > Dimitri
>>
>> LOL! We do keep a couple of boxes in the pantry for times when time is
>> short or when I don't really want to cook.
>
> I don't even keep it for that. Semi-real mac and cheese can be made with
> ramen noodles, and fresh made cheese sauce in about the same time as the
> glow in the dark box mac and cheese.
>

Wouldn't work for me. I hate ramen noodles in any form for any purpose.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

I keep some in the pantry for when I have to feed (I almost mispoke
"cook for") a couple of elementary-school-aged nieces. First, they
mostly don't like grown-up food. Second, I mostly don't like kids,
and am happy to feed them any cheap crap that will let me seem
responsible and get them out of the house with minimal involvement.

Add stuff? I am reminded of a story of a "snot cocktail". The
punchline is that it ruins one ingredient and does nothing to improve
the other. OK, maybe I could add hot dogs, because crap can't ruin or
improve crap and the little deamons don't care anyway.

B

On Wed, 4 Mar 2009 18:39:54 -0800 (PST), bulka
> wrote:

>I keep some in the pantry for when I have to feed (I almost mispoke
>"cook for") a couple of elementary-school-aged nieces. First, they
>mostly don't like grown-up food. Second, I mostly don't like kids,
>and am happy to feed them any cheap crap that will let me seem
>responsible and get them out of the house with minimal involvement.

ROFLMAO! I knew I liked you! LOL!

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Wed, 04 Mar 2009 20:16:18 -0600, "Pete C." >
wrote:

>Wayne Boatwright wrote:
>>
>> LOL! We do keep a couple of boxes in the pantry for times when time is
>> short or when I don't really want to cook.
>
>I don't even keep it for that. Semi-real mac and cheese can be made with
>ramen noodles, and fresh made cheese sauce in about the same time as the
>glow in the dark box mac and cheese.

If I don't feel like cooking and want something macaroni and cheesish,
I use Campbell's Cheddar Cheese soup or Ragu cheese sauce over cooked
pasta. That doesn't happen very often, but it's tons better than the
dreaded blue box.

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Wed, 04 Mar 2009 20:16:18 -0600, "Pete C." >
wrote:

> Semi-real mac and cheese can be made with
>ramen noodles,

ugh


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
>
> On Wed, 04 Mar 2009 20:16:18 -0600, "Pete C." >
> wrote:
>
> > Semi-real mac and cheese can be made with
> >ramen noodles,
>
> ugh

If you were faced with two bowls of mac and cheese, one made with ramen
noodles and a fresh made cheese sauce and one with glow in the dark
stuff from a box, which would you choose?

On Thu, 05 Mar 2009 08:52:30 -0600, "Pete C." >
wrote:

>
>sf wrote:
>>
>> On Wed, 04 Mar 2009 20:16:18 -0600, "Pete C." >
>> wrote:
>>
>> > Semi-real mac and cheese can be made with
>> >ramen noodles,
>>
>> ugh
>
>If you were faced with two bowls of mac and cheese, one made with ramen
>noodles and a fresh made cheese sauce and one with glow in the dark
>stuff from a box, which would you choose?

The stuff in a box.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Thu 05 Mar 2009 07:52:30a, Pete C. told us...

>
> sf wrote:
>>
>> On Wed, 04 Mar 2009 20:16:18 -0600, "Pete C." >
>> wrote:
>>
>> > Semi-real mac and cheese can be made with ramen noodles,
>>
>> ugh
>
> If you were faced with two bowls of mac and cheese, one made with ramen
> noodles and a fresh made cheese sauce and one with glow in the dark
> stuff from a box, which would you choose?
>

Definitely the box. As I said earlier, the very thought of ramen noodles
turns me off.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

2 boxes of regular Mac and Cheese. Prepared the usual way in a very large
bowl.
Then: add minced Canadian bacon, Parmesean and/or Romano, shredded sharp
cheddar, minced onion and covered with sliced provolone.
Bake at 350deg 45-60 minutes.
Freezes well.

Yum.

On Mar 7, 8:30*am, "Kswck" > wrote:
> 2 boxes of regular Mac and Cheese. Prepared the usual way in a very large
> bowl.
> Then: add minced Canadian bacon, Parmesean and/or Romano, shredded sharp
> cheddar, minced onion and covered with sliced provolone.
> Bake at 350deg 45-60 minutes.
> Freezes well.

What a waste of good Canadian bacon, Parmesean and/or Romano, shredded
sharp cheddar, minced onion and sliced provolone.

I bet you make a mean Hamburger Helper too.
>
> Yum.

--Bryan

"Bobo Bonobo®" > wrote in message
...
On Mar 7, 8:30 am, "Kswck" > wrote:
> 2 boxes of regular Mac and Cheese. Prepared the usual way in a very large
> bowl.
> Then: add minced Canadian bacon, Parmesean and/or Romano, shredded sharp
> cheddar, minced onion and covered with sliced provolone.
> Bake at 350deg 45-60 minutes.
> Freezes well.

What a waste of good Canadian bacon, Parmesean and/or Romano, shredded
sharp cheddar, minced onion and sliced provolone.

I bet you make a mean Hamburger Helper too.
>
> Yum.

--Bryan

Cretin. To each his own.

"Dimitri" > wrote in message
...
> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How
> about dicing some leftover meat or lunch meat?
>
> What is your secret?
>
Peas or corn or/and tuna, chicken, extra pasta and milk to stretch it. I'd
like to experiment more with it. I consider it a staple, too. There must
be more we can do with it. Thin out the cheese sauce and make it into a
runnier (lower fat) sauce that would coat veggies better.

On Wed 04 Mar 2009 07:48:07p, Cheryl told us...

>
> "Dimitri" > wrote in message
> ...
>> Kraft Mac & Cheese has been a staple for YEARS.
>>
>> Don't tell me you don't use it I don't believe you.
>>
>> We can't all make Mac & Cheese from scratch all the time.
>>
>> Do you doctor it up?
>>
>> How so?
>>
>> Add extra cheese, real butter, mixed veggies or leftover veggies. How
>> about dicing some leftover meat or lunch meat?
>>
>> What is your secret?
>>
> Peas or corn or/and tuna, chicken, extra pasta and milk to stretch it.
> I'd like to experiment more with it. I consider it a staple, too.
> There must be more we can do with it. Thin out the cheese sauce and
> make it into a runnier (lower fat) sauce that would coat veggies better.
>
>

You can also skip the macaroni and sprinkle the packet of cheese over
popcorn. Really tasty!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article 0>,
Wayne Boatwright > wrote:

> On Wed 04 Mar 2009 07:48:07p, Cheryl told us...
>
> >
> > "Dimitri" > wrote in message
> > ...
> >> Kraft Mac & Cheese has been a staple for YEARS.
> >>
> >> Don't tell me you don't use it I don't believe you.
> >>
> >> We can't all make Mac & Cheese from scratch all the time.
> >>
> >> Do you doctor it up?
> >>
> >> How so?
> >>
> >> Add extra cheese, real butter, mixed veggies or leftover veggies. How
> >> about dicing some leftover meat or lunch meat?
> >>
> >> What is your secret?
> >>
> > Peas or corn or/and tuna, chicken, extra pasta and milk to stretch it.
> > I'd like to experiment more with it. I consider it a staple, too.
> > There must be more we can do with it. Thin out the cheese sauce and
> > make it into a runnier (lower fat) sauce that would coat veggies better.
> >
> >
>
> You can also skip the macaroni and sprinkle the packet of cheese over
> popcorn. Really tasty!

For some weird reason, I like that idea. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Wed, 4 Mar 2009 17:40:38 -0800, "Dimitri" >
wrote:

>Kraft Mac & Cheese has been a staple for YEARS.
>
>Don't tell me you don't use it I don't believe you.

I won't touch the stuff. Believe it!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

I like it with cheap cut up hot dogs and red pepper flakes.
But I buy generic and doctor it up. And only 2-3 times a year when a
strange craving builds up.

On Mar 4, 8:54*pm, pamjd > wrote:
> I like it with cheap cut up hot dogs and red pepper flakes.
> But I buy generic and doctor it up.

And you just advertised that fact to the whole world.

--Bryan

"Damsel in dis Dress" > wrote in message
...
> On Wed, 4 Mar 2009 17:40:38 -0800, "Dimitri" >
> wrote:
>
>>Kraft Mac & Cheese has been a staple for YEARS.
>>
>>Don't tell me you don't use it I don't believe you.
>
> I won't touch the stuff. Believe it!
>
> Carol


I refuse to believe it.

So there!

;-)

LOL

Dimitri

On Thu, 5 Mar 2009 16:27:38 -0800, "Dimitri" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Wed, 4 Mar 2009 17:40:38 -0800, "Dimitri" >
>> wrote:
>>
>>>Kraft Mac & Cheese has been a staple for YEARS.
>>>
>>>Don't tell me you don't use it I don't believe you.
>>
>> I won't touch the stuff. Believe it!
>
>I refuse to believe it.
>
>So there!
>
>;-)
>
>LOL
>
>Dimitri

Notice the lack of an orange ring around my mouth. SEE???

Carol, who grew up on Betty Crocker's macaroni and cheese with Land O'
Lakes American cheese.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
"Dimitri" > wrote:

> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How about
> dicing some leftover meat or lunch meat?
>
> What is your secret?
>
> :-)
>
> Dimitri

It's quite good actually with chopped hard boiled eggs mixed in. Last
time I did that, I got a LOT of compliments... and it was hard to get
compliments on my cooking from mom. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Dimitri wrote:
> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How
> about dicing some leftover meat or lunch meat?
>
> What is your secret?
>
> :-)
>
> Dimitri

When I was very sick and could hardly eat anything, I ate Kraft Mac and
Cheese with extra heavy cream added to it. It was one of the few things
I could manage.

Now that I am healthy, I wouldn't touch it with a 10 foot pole.

"Janet Wilder" > wrote in message
...
>
> When I was very sick and could hardly eat anything, I ate Kraft Mac and
> Cheese with extra heavy cream added to it. It was one of the few things I
> could manage.
>
That was with tongue cancer, right? Once it got past the tongue to the
esophagus you felt ok to eat?

> Now that I am healthy, I wouldn't touch it with a 10 foot pole.

I'm so so happy you're healthy again. Pray for you to stay well aware from
the cancers.

I'm thinking my dads dr needs to place a feeding tube. My dad is against
that, I as the oldest child of his and can make him think about it. My mom,
his wife, will likely side with me on nuitrcioun.

Cheryl wrote:
>
> "Janet Wilder" > wrote in message
> ...
>>
>> When I was very sick and could hardly eat anything, I ate Kraft Mac
>> and Cheese with extra heavy cream added to it. It was one of the few
>> things I could manage.
>>
> That was with tongue cancer, right? Once it got past the tongue to the
> esophagus you felt ok to eat?

My esophagus was all messed up from the radiation treatments. Swallowing
was very hard and very painful. Mac and cheese was soft and slippery.
The cream made it even more so and added some calories. I needed a lot
of protein to heal the open wound on my stomach from the emergency
colostomy when my colon ruptured in the midst of radiation. The mac and
cheese with the extra cream was, for a while, the only solid food I
could manage. Otherwise it was Boost.
>
>> Now that I am healthy, I wouldn't touch it with a 10 foot pole.
>
> I'm so so happy you're healthy again. Pray for you to stay well aware
> from the cancers.

Thank you. I appreciate your prayers. I'm happy to say I am healthy,
feeling great and cancer-free.
>
> I'm thinking my dads dr needs to place a feeding tube. My dad is
> against that, I as the oldest child of his and can make him think about
> it. My mom, his wife, will likely side with me on nuitrcioun.

Cheryl,

Maybe Dad should be permitted to make his own decisions. I know how much
you all love him, but the quality of his life might mean more to him
than the "quantity" of his life.

On Wed, 04 Mar 2009 22:50:39 -0600, Janet Wilder
> wrote:

>My esophagus was all messed up from the radiation treatments. Swallowing
>was very hard and very painful. Mac and cheese was soft and slippery.
>The cream made it even more so and added some calories. I needed a lot
>of protein to heal the open wound on my stomach from the emergency
>colostomy when my colon ruptured in the midst of radiation. The mac and
>cheese with the extra cream was, for a while, the only solid food I
>could manage. Otherwise it was Boost.

OMG! You've been through the mill, Janet! I'm glad that things have
settled down for you, and that you're feeling healthier.

Carol

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Change "invalid" to JamesBond's agent number to reply.

In article >,
Damsel in dis Dress > wrote:

> On Wed, 04 Mar 2009 22:50:39 -0600, Janet Wilder
> > wrote:
>
> >My esophagus was all messed up from the radiation treatments. Swallowing
> >was very hard and very painful. Mac and cheese was soft and slippery.
> >The cream made it even more so and added some calories. I needed a lot
> >of protein to heal the open wound on my stomach from the emergency
> >colostomy when my colon ruptured in the midst of radiation. The mac and
> >cheese with the extra cream was, for a while, the only solid food I
> >could manage. Otherwise it was Boost.
>
> OMG! You've been through the mill, Janet! I'm glad that things have
> settled down for you, and that you're feeling healthier.
>
> Carol

Seconded here Janet. I've had my own share of Challenges the past year,
but they pale in comparison to that. ;-( Hugs and blessings!!!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Damsel in dis Dress wrote:
> On Wed, 04 Mar 2009 22:50:39 -0600, Janet Wilder
> > wrote:
>
>> My esophagus was all messed up from the radiation treatments. Swallowing
>> was very hard and very painful. Mac and cheese was soft and slippery.
>> The cream made it even more so and added some calories. I needed a lot
>> of protein to heal the open wound on my stomach from the emergency
>> colostomy when my colon ruptured in the midst of radiation. The mac and
>> cheese with the extra cream was, for a while, the only solid food I
>> could manage. Otherwise it was Boost.
>
> OMG! You've been through the mill, Janet! I'm glad that things have
> settled down for you, and that you're feeling healthier.
>
> Carol
>

Thanks, Carol. It was pretty rough for a while, but I'm great. I guess a
tough old broad like me is hard to kill. :-)

Janet Wilder wrote:
> Cheryl wrote:
>>
>> "Janet Wilder" > wrote in message
>> ...
>>>
>>> When I was very sick and could hardly eat anything, I ate Kraft Mac
>>> and Cheese with extra heavy cream added to it. It was one of the few
>>> things I could manage.
>>>
>> That was with tongue cancer, right? Once it got past the tongue to
>> the esophagus you felt ok to eat?
>
> My esophagus was all messed up from the radiation treatments.
> Swallowing was very hard and very painful. Mac and cheese was soft and
> slippery. The cream made it even more so and added some calories. I
> needed a lot of protein to heal the open wound on my stomach from the
> emergency colostomy when my colon ruptured in the midst of radiation.
> The mac and cheese with the extra cream was, for a while, the only
> solid food I could manage. Otherwise it was Boost.

One of my friends had problems with her esophagus and swallowing was too
painful, her doctor prescribed an anesthetic spray for her throat. One
day she was having lunch and I was rubbing an ointment on the radiation
burns that were on her back, and tears were running down her cheeks,
because it hurt so bad to swallow. It was all I could do to keep from
crying.

Janet, I am glad you are healthy and cancer-free, but it sounds like you
had a really rough time of it. I hope you never, ever have to go
through that again.

Becca

Becca wrote:
> Janet Wilder wrote:
>> Cheryl wrote:
>>>
>>> "Janet Wilder" > wrote in message
>>> ...
>>>>
>>>> When I was very sick and could hardly eat anything, I ate Kraft Mac
>>>> and Cheese with extra heavy cream added to it. It was one of the few
>>>> things I could manage.
>>>>
>>> That was with tongue cancer, right? Once it got past the tongue to
>>> the esophagus you felt ok to eat?
>>
>> My esophagus was all messed up from the radiation treatments.
>> Swallowing was very hard and very painful. Mac and cheese was soft and
>> slippery. The cream made it even more so and added some calories. I
>> needed a lot of protein to heal the open wound on my stomach from the
>> emergency colostomy when my colon ruptured in the midst of radiation.
>> The mac and cheese with the extra cream was, for a while, the only
>> solid food I could manage. Otherwise it was Boost.
>
> One of my friends had problems with her esophagus and swallowing was too
> painful, her doctor prescribed an anesthetic spray for her throat. One
> day she was having lunch and I was rubbing an ointment on the radiation
> burns that were on her back, and tears were running down her cheeks,
> because it hurt so bad to swallow. It was all I could do to keep from
> crying.
>
> Janet, I am glad you are healthy and cancer-free, but it sounds like you
> had a really rough time of it. I hope you never, ever have to go
> through that again.
>

Thank you, Becca. I hope I never do, either.

"Dimitri" > wrote in message
...
> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
Sorry if you don't believe me, Dimitri, but I've never once bought the "blue
box". Powdered cheese isn't my thing.

> We can't all make Mac & Cheese from scratch all the time.
>
I don't make Mac & Cheese all the time. LOL I'm trying to remember the
last time I had mac & cheese... it was probably 6 months ago. When I do
make it, I do it the way my mother taught me: with Velveeta. Baked, with
breadcrumbs on the top so you get some nice crunchy bits <G>

> Do you doctor it up?
>
Not referring to the Kraft stuff, but I sometimes add cubed ham or cooked
hamburger. I grew up with mac & cheese being a meal, not a side dish.

Jill

Dimitri wrote:
> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How
> about dicing some leftover meat or lunch meat?
>
> What is your secret?
>
> :-)
>
> Dimitri


My secret is to make it from scratch. When we have hamburgers in the
winter, I often nuke Stouffers frozen mac'n'cheese as a go-with.

The Blue Box stuff doesn't have enough flavor.

gloria p

In article >,
"Dimitri" > wrote:

> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How about
> dicing some leftover meat or lunch meat?
>
> What is your secret?
>
> :-)
>
> Dimitri

In all truth I've never made Mac&Cheese from a box. If I've ever eaten
it someone else made it.

On Wed, 4 Mar 2009 17:40:38 -0800, "Dimitri" >
wrote:

>Kraft Mac & Cheese has been a staple for YEARS.
>
>Don't tell me you don't use it I don't believe you.
>
>We can't all make Mac & Cheese from scratch all the time.
>
>Do you doctor it up?
>
>How so?
>
>Add extra cheese, real butter, mixed veggies or leftover veggies. How about
>dicing some leftover meat or lunch meat?
>
>What is your secret?
>
I follow the directions on the box - because I like it that way.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Dimitri said...

> Kraft Mac & Cheese has been a staple for YEARS.
>
> Don't tell me you don't use it I don't believe you.
>
> We can't all make Mac & Cheese from scratch all the time.
>
> Do you doctor it up?
>
> How so?
>
> Add extra cheese, real butter, mixed veggies or leftover veggies. How
> about dicing some leftover meat or lunch meat?
>
> What is your secret?


I'm a big box o' blue fan.

I routinely change the shape of m&c with a small can of tuna and an
avocado!

I'm in complete agreement! -- Andy's Evil Twin.

On Mar 4, 10:44*pm, Andy > wrote:
> Dimitri said...
>
> > Kraft Mac & Cheese has been a staple for YEARS.
>
> > Don't tell me you don't use it I don't believe you.
>
> > We can't all make Mac & Cheese from scratch all the time.
>
> > Do you doctor it up?
>
> > How so?
>
> > Add extra cheese, real butter, mixed veggies or leftover veggies. *How
> > about dicing some leftover meat or lunch meat?
>
> > What is your secret?
>
> I'm a big box o' blue fan.
>
> I routinely change the shape of m&c with a small can of tuna and an
> avocado!
>

That is avocado abuse. I should report you to these folks:

http://www.avocado.org/

> I'm in complete agreement! -- Andy's Evil Twin.

--Bryan