Better Mac and Cheese

For the record, I have made homemade macaroni and cheese. I've done the cream sauce, melted in the cheese, poured the saucy noodles into a 13x9, sprinkled it all with bread crumbs, baked it until it has that magical crust on top and pulled it out of the oven with the distinct thought that nothing in the world compares to homemade mac and cheese.

This post is not about homemade mac and cheese.

I've been fascinated by a campaign started by two bloggers to get Kraft to remove artificial food dyes from their macaroni and cheese products. Check this out:


They do it in Europe, replacing Yellow #5 and #6 with annatto and other natural alternatives; why can't they do it here? It looks the same, tastes the same, and the prices seems comparable. Plus, some have linked artificial food dyes to problems in children like hyperactivity, allergies and migraines.

Up to this point, with a petition including 270,000 signatures and a lot of people yelling on their Facebook page, still Kraft has said, "Sorry. No dice." They point to some of the varieties like their organic line (not available in my supermarket, btw) that don't include artificial colors. However, every single one of their blue boxes marketed to children have artificial colors and they plan to keep it that way.

Unless, of course, people stop buying it. So hey, let's stop buying it.

Of course, there are lots of quick meal alternatives to this classic pasta meal, but as the parent of a toddler, even I keep a couple boxes on quick mac and cheese on the shelf. I just buy it differently and make it differently.

Ready for better mac and cheese? Here are some ideas:

1. Buy Annie's or another organic natural option. I know, it costs a few pennies more, but I got Annie's on sale for $1/box this week. Vote with your dollar - even if it's just one dollar.

2. In the last minute or so of boiling, throw in some frozen peas. Or maybe you have some leftover cooked broccoli? Just throw it in the bottom of the colander before you drain; the hot water and residual heat of the pasta will warm it up.

3. When mixing in the cheese stuff, try adding a little plain (not non-fat) yogurt with the milk and butter. I don't like too much, just a hearty spoonful for a little added flavor and creaminess.

4. Dig in your fridge. Any leftover protein like ham or turkey? Chop it up and throw it in.

5. Fresh black pepper over macaroni and cheese. Always.