I know it was far from good for me, but my childhood memories of Kraft Mac and Cheese are fond ones. I loved the way those little fun-shaped noodles tasted. And why was it that the fun shapes tasted better than the regular? A mystery of life.
Anyway, I’ve made mac and cheese a couple ways since living dairy-free, most of the time using Teese Cheese, but I thought this box might be worth a shot. Maybe it would taste like the Kraft Mac and Cheese from back in the day?
Made with whole-wheat elbows, this Road’s End Mac and Chreese was satisfying, but definitely not as tasty as anything made with Teese Cheese. There isn’t anything special about it, really, but there isn’t anything wrong with it either. It’s just a middling “mac and cheese.” Teese cheddar sauce gives the noodles that creamy taste that you miss when being dairy-free and this has a kind of cheesy taste to it but no creaminess.
I think next time, I’d try making this with broccoli or veggie dogs to give it a little something extra, and it would probably be pretty yummy. As is, it’s a decent side dish, but I wouldn’t write home about it (I guess instead I wrote a blog about it).