Despite being Canada's favourite, I have never been a fan of Kraft Dinner aka KD. Years ago our youngest who was about seven at the time, came home from a friends and proceeded to tell me about the wonderful macaroni and cheese his friend's mother had made. It was in a 'really neat' blue box! After I pulled my eyes out from the back of my head and picked myself up off the floor, I carried on making dinner while listening to him go on and on about this fantastic 'meal in a box'. Occasionally, cave in and I would buy a couple of boxes of KD for the kids but our staple macaroni and cheese has always been from scratch, oven baked. KD did find its way into our pantry during the y2K scare as part of our emergency preparedness
I did not follow the Todd and Diane's recipe exactly nor did I do an actual one-to-one. I started with 1½ cup of half & half because I was out of milk then stirred in 1½ c of uncooked elbow macaroni and 1 tbsp butter. I heated this mixture slowly while stirring adding in just enough extra half & half to keep the mixture runny while cooking. When the macaroni was al denté, I stirred in 1 cup of shredded cheddar cheese. Once the cheese was melted, the creamy macaroni and cheese was ready to be enjoyed!
Any milk can be used although milks with a heavier cream content will give a bit creamier flavour. The butter really is optional. I know it is supposed to be added to boxed macaroni and cheese, and I added it as well but the butter is really just for added flavour. Any shredded cheese or combination of shredded cheese can be used. I have it on good authority, aspiring chefs Little Miss C and Little Master A that aged white cheddar is the cheese to use!