I am not disappointed since I don't think of Kraft as real mac and cheese. I grew up eating the traditional baked style. It was more of a macaroni pie. And I still love that today. Sorry Kraft, but you just don't cut it in our household. (Except for my husband who loves it).
For those who enjoy macaroni and cheese and might be open to trying something "out of the box", this is my favorite recipe. It is called Trinidad Macaroni Pie because it hails from the islands of Trinidad and Tobago. I spent an incredible 10+ years of my life there and I miss it the most out of all the islands I have lived on. (Yes, for those who want that history, I suppose I will blog it one day.) Anyway, this is what I think of longingly when I hear the words 'macaroni and cheese':
Trinidad Macaroni Pie (from caribbeanpot.com)
- 14 oz macaroni (for authentic macaroni pie, use long macaroni not elbows - if you can find it)
- 2 large eggs
- 2 1/4 cups grated cheddar cheese
- 1 can evaporated milk (12.5 oz)
- 1/4 habanero, dice fine (or leave it out if you're wimpy)
- 1/2 medium onion, diced
- 2 cloves garlic, minced (I added this b/c I like garlic)
- 1/4 teaspoon salt
- 2 tablespoons butter
- paprika for dusting on top of pie
- 1/3 teaspoon dry mustard
- In a large pan put enough water to cover the macaroni, to boil. When the water starts boiling, salt and add the macaroni. Try not to overcook the macaroni, so we’ll only boil it for about 5-8 minutes or so. While this boils, we’ll prepare the other ingredients.
- In a large bowl, add the diced pepper and onion, dry mustard, dash of black pepper, salt, eggs, butter and evaporated milk. Whisk together so everything is mixed thoroughly. Add grated cheese to the mixture, but keep back about 1/2 a cup to spread on top of the pie before baking.
- The macaroni should be cooked by now, so drain and allow to cool a bit, then add to the mixture we just made. Preheat your oven to 350 F.
- Grease an 8x8 baking dish well so the pie does not stick to the sides. Then add the macaroni mixture. Using a spoon push down and level off.
- Sprinkle with the 1/2 cup cheese saved earlier and dust with the paprika. When the oven comes to temperature place on the middle rack and allow to cook for about 30-40 minutes. You’re looking for a firm pie with a golden top. Allow to cool a bit before slicing.