Kraft Mac and Cheese total failure.

No. It isn’t the “Taste I Love”. The noodles taste like clay no matter how I make them. The product is not food anymore. I can’t eat more than a few bites without pitching it into the trashcan. I bought a case of it at COSTCO because I really like this stuff. What the hell happened? Are they getting their noodles from China now?

I’ve got 13 more boxes of this that I will never eat. I guess the food bank can still use it.

EDIT: Maybe I should take it back to COSTCO. Returned products become the data that companies respond to. If I dont return it, COSTCO and Kraft never find out how disgusting this product is. I mean, it’s not like anyone at Kraft eats this crap.

About No One

I am totally non-threatening
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6 Responses to Kraft Mac and Cheese total failure.

  1. Og says:

    Wife says the Canajan stuff is still good. It all tastes like poverty and failure to me, and I won’t touch it.

    Liked by 1 person

  2. Bonny says:

    Look on the package to see if there is information on contacting Kraft to let them know about the poor quality of this product. There ought to be a phone number or Web address on the box. I do this when I buy something which turns out to be unacceptable. I figure that the company will be more responsive than the store where it was purchased. You might also mention your opinion of the current Kraft macaroni and cheese contrasted with the way it used to taste.
    In our house, we use boxed macaroni, milk, butter/margarine, and grated cheese (all bought on sale); we make it on the stovetop in just a few minutes.


  3. Heresolong says:

    Maybe the problem is that you got older. Stuff that was the best ever when you were a kid now tastes like crap. I rarely eat pasta anymore but when I do, from scratch cheese sauce mixed with noodles is the way to go. Melt 1/4 c butter, stir in 1/4 c flour, whisk till it bubbles (about a minute). Slowly add two cups milk and whisk till it comes to a rolling boil. Stir in two cups grated cheese gradually to melt, then take an egg yolk in a small dish, whisk in a bit of the cheese sauce to temper it, then add it back into the sauce. I usually season with a bit of white pepper and salt, maybe a 1/4 tsp cayenne. Takes ten to fifteen minutes so you can make it while the pasta cooks.


    • No One says:

      I doubt my age would account for the pasta in one brand dramatically changing flavor, but all other brands being still good. Age may change preferences.


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