Magical Sailor Fuku

I've noticed that name brand and generic brands, that use packets of cheese powder stuff, don't taste cheesy when following the directions. There's a distinct lack of cheese powder to give the mac & cheese its cheesy flavor, and it turns out not much better than cardboard even when I change the amount of milk, butter and (sometimes) salt. My solution, of course, is using half of an extra pack of cheese powder per box. The box of noodles left over, without its cheese pack, gets saved for sauce. Victory!

Has there ever been a real brand of mac and cheese? In my opinon, the best bac and cheese is the homemade stuff that you make yourself and bake. (Also, puting hotdogs on top just in case the mac and cheese doesn't come out right.)

You mean, like a casserole dish? Maybe. I was always partial to those Velveeta shells, myself.

Oh, I like those too! The semi-liquid cheese packets are so much better than that powdery stuff.

Mitera Nikkou wrote:You mean, like a casserole dish? Maybe. I was always partial to those Velveeta shells, myself.

Just like a casserole dish. I think that it the best way that mac & cheese is to be made.

Mistress Guendolen wrote:Oh, I like those too! The semi-liquid cheese packets are so much better than that powdery stuff.

I liked them when they were kind of new in the market. At some point I kind of got sick of them for some reason. Maybe I should try them once again..

Maybe it's because they started to use real cheese, which means real milk, and thus it'd be cannibalism for you?

X_x;;;;

I'm melting from your logic!!!

What a world, what a world....