On Sunday, while my laundry tumbled in the dryer, I ran to the grocery store to buy some orzo for my lunches this week. After being horrified by the price of a box of De Cecco at my local Food Emporium, another kind of pasta caught my eye. Not until that moment had I realized what I wanted for dinner: Kraft macaroni and cheese from the box.
Reader, I bought that mac & cheese, and I ate it. Yes, I am a vehement advocate of all things seasonal and local, an evangelist for all things slow and unprocessed. However. I, too, have my American-grown food weaknesses, and that powdery, salty, orangey goodness is at the top of a very short list (which also includes chicken McNuggets and Friendly's Reeses Pieces sundae).
When I read the side of the box, I noticed that the recipe seems to have changed slightly since I last bought Kraft dinner. Instead of a tablespoon of butter, the recipe now calls for just half a tablespoon, and it specifies skim milk in lieu of whole. Interesting, no? I didn't have any milk in the house, so I subbed in water, which, frankly, works just as well.
I made a salad to eat alongside, to assuage my nutritional guilt, and dug into the bowl of bright orange, dinosaur-shaped noodles. Let me tell you, people - it was dang good. Better than Cheetos. Better than Hostess cupcakes. But while it was a fantastic trip down memory lane, it was not better than spaghetti carbonara. Phew.