Quote:
Originally Posted by davem4616
Thank you for taking the time to respond with this. It's almost identical to the one that I use....maybe I just need to double the cheese
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If you are really looking to duplicate the Kraft blue box mac and cheese, what you need to do is cut the cheese down to almost nothing. And use emulsifiers instead of making a roux. That blue box product contains "cheese dust," not real cheese. Federal food programs do not even allow it to be used because it contains so little real protein.
Pick up a box at the grocery and read the ingredients. You will see what I mean.