Kraft macaroni & cheese is a staple of in our house. I am not proud of that fact, but it’s the truth. I am also saddened to admit that my family prefers boxed Kraft macaroni and cheese to my homemade macaroni and cheese. When Kraft put out the Homestyle version, I did not see the need for our family to buy it. However, when I looked at the ingredients closer I realized that the sauce in the regular box style is basically artificial colors and milk proteins. Contrary to that, the sauce in the Homestyle version is composed of 4 cheeses (Colby cheese, Parmesan cheese, Asiago cheese and cheddar cheese) and natural extracts for color. It was worth a try.
In the Homestyle pouch, came 3 separate bags along with macaroni. The macaroni was larger than the standard Kraft product, but the macaroni cooking instructions were the same. The sauce was much different; more like homestyle because the preparer makes a roux (mixture of butter and flour used to thicken a sauce). Roux preparation is step 2 on the instructions: melt butter, stir in seasoning (tastes like flour, pepper & onion powder)until well blended and then gradually stir in milk. Cook until sauces bubbles and thickens. Step 3, is where the cheese sauce pouch is added. The last step (4) is where the macaroni and sauce are mixed and eventually topped with the bread crumb package.
My girls enjoyed this macaroni and cheese and commented that it was more “restaurant” like and had more “white” cheese flavor (less American cheese like). I didn’t care for the velveeta like texture (gooey & extra creamy) or the slight bitter aftertaste, but I did like more of the authentic cheese taste.
Evaluating the macaroni and cheese from Kraft brought to my attention the need to teach my children to make whole foods; especially when the dish is simple. Next time I go to the store with my girls, we’ll pick out some cheeses and macaroni and make our own. If they are involved, they should like their creation.