How to enjoy Kraft Mac & Cheese. Kraft Mac & Cheese does not photograph well, and it is even less good for you than I would have imagined. Still, a place to begin for the novice chef. (Via Discardian.)
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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).
Posted by: alizinha | Tuesday, 25 April 2006 at 02:26 PM
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?
Posted by: Abi | Wednesday, 26 April 2006 at 05:21 PM
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.
Posted by: Fess | Wednesday, 26 April 2006 at 05:26 PM