I've wanted for years to get my children to stop eating that ghastly orangish/yellow goo that proceeds out of that blue Kraft box. You know that chemically produced "cheese" over "pasta" after adding what they removed at the factory- milk and butter. Of course, those things were never really there, Kraft just likes you to think they were. I digress into my conspiracy theorist mind...and we really don't want to go there at The Happy Table. (Refer to Food Inc. et al.)
So, I have this bright idea that I'll show them what REAL mac and cheese tastes like. A couple sticks of raw cream butter, about a half pound of some Braums fresh colby jack cheese, and the coup de grace- a couple cups of beautiful raw milk bechamel later...and the obligatory elbow mac (maccheroni to you aficianados)...oh ok, I did throw in about a cup of fresh bacon bits, and some Ritz crackers crushed on top. I realize I sweetened the deal a bit on the last two items but hey, its my family, my table, and my sales pitch-
Kraft vs King...
Kraft pled nolo contendere...
Of course you did you chemically deformed losers. It was a turkey shoot.
The Prince, at one point, looked up like the third little piggy from the trough and stated, "thish ish the besh mac an cheev evah". The rest of the little piggies around the trough nodded and squealed/grunted their agreement.
The masses clamor for more...
Since then, I've made mac and cheese 3x...and its not only getting faster, its getting better. Tonight, i had basically ruined some by using Muenster to supplement the depleted Cojack...friendly word of advice, Muenster is great on sandwiches, it does NOT melt well. It clumped into these chewy cheesygooboogers, but the bechamel championed the cause and saved the day.
I know what Gene Wilder felt when he cried "Its Alive!"
Fortunately, I think the evil Kraft spell has been broken, and brighter culinary days ahead for my little epicureans.
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