I grew up on Kraft Mac & Cheese.

But, it wasn’t until I was 14 that I really realized how unbearable it really is.

This macaroni and cheese has been around since 1937 when it was invented. Sales on Kraft Mac & Cheese have soared since then but I just don’t see what that’s about.

Let’s start with the noodles, shall we? Each noodle is about 1 inch long and they are very skinny. Even after they are cooked, they remain very small. This causes them to taste like rubber.

No matter how soft you make a noodle, the size will always determine how good it tastes in your mouth and how easy it is to chew.

On the other hand, a good brand will have the noodles big enough to enjoy and soft enough to chew nicely and easily.

Kraft also doesn’t stay warm for very long after being cooked. You take 3 bites and it’s cold! Good macaroni and cheese will stay warm until it is done being eaten.

The final thing is the cheese to noodle ratio. Kraft Mac & Cheese lightly coats each noodle with a thin layer of cheese.

Emphasis on THIN.

The ratio is perfectly balanced causing you to be able to taste the awful and weird taste of the wheat noodle. A perfect ratio of cheese to noodles is when there is so much cheese that it perfectly counteracts the wheat to where you can’t taste it but not too much that the noodles get drowned.

Being able to enjoy the cheese is also one of the many things that make macaroni and cheese so delightful. Kraft uses cheddar cheese.

Yeah, that’s right, the cheese that only belongs to American food.

They are replacing beautiful Italian deliciousness with American, undercooked, dirt.