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I'll admit it; I used to love that shit. Even in college I made it once or twice in my hot pot (sans collander--it was always soggy that way, unfortunately).


Isn't there a milk step in making kraft mac and cheese? Did you skip the step or is it just missing from the slideshow?


There must be a milk step--the whole prep is basically diary bukkake, which would be fine if the finished product were not so orange.

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