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.