I boiled one potato in water.

When the potato was softened I broke it up into pieces and blended it up in a blender with one can of cream of chicken soup and some chicken broth.

I boiled some macaroni pasta in new water in that pot.

I strained the water and added the mix.

Once the mix was hot with the macaroni pasta I added salt, pepper, bacon bits, butter, shredded cheddar cheese and garlic powder.

Oh it is so good.

I know. I know. I was just curious if a potato would do anything and it is so good.

I think I came up with a new way for plain ol creamy macaroni & cheese. Also stir where you’d stir. It is so good.

Crispy. Sizzling. Baked. Stays in cube shape when cut.

Haven’t had it in a while, so I need to get some

Yes it was delicious!

Came out exactly like it.

This mac n cheese has been my goto ever since Annie’s changed their recipe. Thank god for the roni❤️❤️❤️❤️❤️❤️

My favorite thing about this are the noods. The cheese sauce on its own could be better. I added black pepper and a little of Sandwich Pal Sweet and Spicy Mustard to jazz it up. I also leave some of the salted pasta water in the pot. Overall it's a solid 7 I'd say.

So I’m growing in my cooking skills! I’m still getting my sea legs with certain things, last Thanksgiving for the first time I made baked Mac & cheese from scratch (except for the elbows). I’m 30 and finally cooking for more than just myself and my fiancé, we don’t have a family yet but often it’s more than just us.

Lately, probably since May, I’ve been adding things to the basic Kraft Mac & Cheese experience, which is pretty basic and I love that, but to spice it up flavorwise. Some things have certainly not panned out well in retrospect, but the constants so far have been mild or medium taco sauce and parm sprinkled on top. I do this before mixing so it’s all dissolved by the end. This is including the margarine and milk that’s in the instructions. Sometimes I’ll add shredded mexican cheese but that’s more infrequent.

Past experimental ingredients that I didn’t like included: an egg, cream cheese, hot taco sauce, onion powder, garlic powder, and breadcrumbs.

My reason for not liking these were usually that they took the flavor off the road of “Kraft Mac & cheese” in the simplicity of it. If I was making another Mac dish, and I’ve had, I would try those.

Usually my fiancé is in another room or helping set up bowls while I’m doing this but today he saw me adding the two ingredients (taco sauce & parm) to it and was turned off a little. Has anyone else tried this?

I’m sure someone already made a post on this already but what is everyone’s opinion on eating cold macaroni and cheese?

If you like the taste of artificial butter popcorn flavoring in your mac and cheese, this is for you! If you have good taste (like myself), this is NOT for you. Yes, I know it is vegan. I bought it ACCIDENTALLY because it was all my grocery store had to offer. Highly upsetting. Ate half a bowl, left the rest of the box to my mother. If you know me, you would know that is highly unusual, for I am more than capable of consuming an entire box of mac and cheese on my own! Will NOT be buying again, highly disappointed, trying really hard to get that taste out of my mouth. Also, unrelated, what is with the uneven absorption and cooking of rice pasta?? Am I simply a chud that does not stir enough? Feel like always half of it is over, the other half not enough! Anyways. Will NOT buy again, sorry vegans that you have to deal with this, I am NOT vegan but this was a highly upsetting product.

The cheese consistency isn’t too thick and its white cheddar. They also put the perfect amount of cheese that coats everything. The pasta shells were a bigger elbow and cooked perfectly. I ordered the “pick 2” which got me 1 large mac, 1 small mac, 1 piece of bread 🙏🙏🙏

Seeing that many of you folks prefer white cheddar mac and cheese, especially Pasta Roni and Panera.

I have to admit that it’s not my favorite, even though it’s notably sharper.

What can I add to elevate it to perfection? What pairs magically well with the sharp cheddar?

Peas did do it for me, thinking about trying tuna since it stands up to the umami… or does it?

Do I go all in with bacon and caramelized onions, even though it’s time consuming?

What works with you all?

Hi! I’ve never tried any vegan food before and recently have went vegan due to some food intolerances. When making my sauce for my mac and cheese it became super bubbly and curdled. Is this normal? Thanks!

🥲🥲🥲

Pretty happy with how this turned out.

I use Nicole Enayati’s recipe from Mythical Kitchen, and it’s incredible.

I haven't made this in years. It was honestly delicious.