KD – Kraft Dinner – is the ultimate comfort food/fast food, especially for Canadians (says Wikipedia) who have grown up on it since it came on the market in the 1930s. A lot of people take pride in “doctoring” it, using it as the base for their culinary skills. But for me, it’s best just as it comes out of the box, with ketchup on top.
Macaroni variations
But Kraft changed the macaroni from the regular elbow type to thin tubes. To me, they always seem overcooked and they have no texture, no body. It’s like eating orange pablum. KD became a constant disappointment to me, despite always being hopeful that a new type they brought out would be how I remember it. (KD macaroni left in photo, elbow macaroni right)
Then, in Bulk Barn one day, passing the bin of bright orange cheese sauce powder, I had a thrilling thought. Maybe I could make my own. I had recently read that Kraft Dinner was born in 1937, when a Kraft salesman put a rubber band around a packet of grated cheese and a box of macaroni and sold them together as an instant meal. Why couldn’t I reverse engineer his steps? Treating what’s in the KD box as separate components lets me pick the macaroni I want.
Bulk Barn Instructions
Bulk Barn has instructions for its Macaroni and Cheese Sauce Mix #252 beside the bin. The amounts of cheese powder and macaroni called for is exactly the same as what is in a box of KD. You make it exactly the same way. And it tastes exactly the same, only with nice fat elbow macaroni. You can, of course, use any pasta you wish.
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- 1 ½ cups (170 g) Dry Pasta
- 4 tbsp (30 g) Macaroni & Cheese Sauce Mix
- 3 tbsp (45 ml) Butter or Margarine
- ¼ cup (50 ml) Milk
- Cook pasta according to package directions. Combine remaining ingredients and add to cooked pasta
