Homemade Mac & Cheese v processed Mac & Cheese.

What is really in your mac & cheese

Macaroni cheese… I don’t eat it very often but when I do I love it? A lovely cheese sauce some pasta topped with fresh breadcrumbs and grated cheese I also add sliced tomatoes around the edge…

Tasty and moreish it is a delicious meal.

However what about the boxed macaroni and cheese?

I will use Kraft as most people are familiar with their name and products…

Ingredients

INGREDIENTS: ENRICHED MACARONI PRODUCT (WHEAT FLOUR, NIACIN,FERROUS SULFATE [IRON], THIAMIN MONONITRATE [VITAMIN B1],RIBOFLAVIN [VITAMIN B2], FOLIC ACID); CHEESE SAUCE (MILK, WHEY, WATER, CANOLA OIL, MILK PROTEIN CONCENTRATE, SALT, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF SODIUM ALGINATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, MILKFAT, OLEORESIN PAPRIKA[COLOR], ANNATTO [COLOR], CHEESE CULTURE, ENZYMES)CONTAINS: WHEAT, MILK.

Has that put you off?

Some facts about Kraft Mac and Cheese…

James Lewis Kraft, the founder of Kraft Foods, didn’t invent macaroni and cheese and didn’t even invent processed cheese, but he was the first to patent the process of emulsifying and powdering cheese in order to give it a much longer shelf life.

Every package of Kraft Macaroni and Cheese contains a package of mix to make the cheese sauce. The cheese sauce mix contains several milk ingredients: whey (milk protein), milk protein concentrate, milk, milk fat and cheese culture. The cheese sauce mix also contains salt, sodium tripolyphosphate, sodium phosphate and calcium phosphate. According to the International Food Additives Council, sodium phosphates help cheese retain its melting properties and calcium phosphate improves nutritional value. Yellow 5 and Yellow 6 are added to the sauce mix as colourings. Final ingredients in the sauce mix are citric acid, lactic acid and enzymes. According to the Food Additives and Ingredients Association, acids are added to foods as preservatives and emulsifiers. Enzymes are catalysts and may help the cheese sauce reconstitute properly.

When making Kraft Macaroni & Cheese, add your own butter or margarine and milk according to package directions. The products you choose affect the overall calorie count and nutrition of the product.

My Question is ??? If you are adding butter/margarine and milk why are you not making your own cheese sauce???

Colourings:

Yellow 5 is also known as Tartrazine or E 102. Yellow 5 is widely used in the making of potato chips, jams, candy, drinks and even pet food. It is also added to shampoo and other cosmetic products, as well as vitamins and certain medications. Yellow 5 is banned in Austria and Norway, and other European countries have issued warnings about their possible side effects. It is still freely and extensively used in the US. 

For further info on Yellow 5 and other foods that are banned in countries around the world BUT not in the US…

My recipe for macaroni and Cheese:

macaroni and cheese

Ingredients:

  • 2 tbsp Cornflour
  • 1 oz/ 25 gm Butter… I generally just slice it off the block so probably use a tad. more
  • 3/4 pint Milk
  • Salt
  • Freshly ground Pepper.
  • 3 oz/70 gm Cheddar cheese plus extra for topping.
  • 2 tsp Dijon mustard.

I have always used a flour/butter roux to make a white sauce and if that’s how you roll then that’s fine.

My son ( bless him) has turned it on its head and asked me why did I make it hard for myself….mmmmmm..teaching mum to suck eggs?

His version and now I have got used to it…it is easier. But am I going to tell him that…Nope!

Mix cornflour to a smooth paste with a little of the milk set aside.

Bring your milk to a slow boil, add the butter and let it melt.

Now..pour your cornflour mix into the milk in very small amounts stirring as you pour, repeating until all the cornflour is incorporated you now have a very smooth sauce.

Season with Salt and pepper and add Dijon mustard again stirring all the time cook for 1-2 minutes stirring to cook off the taste of the cornflour.

Stir in your cheese I use a strong English cheddar but you can use Gruyère cheese or another cheese of your choice or mix your cheeses.

All you have to do now is cook your macaroni as per the packet instructions and once cooked and drained stir into the cheese sauce …Top with a breadcrumb and cheese mix and brown under the grill.

Also if you like you could add some crispy bacon or ham just to make a change.

If you discount the butter and milk my mac and cheeses have 5 ingredients…The Kraft one contains a few more than that and colourings which are banned around the world apart from the US who just issue warnings on the packets…

That is caring about the consumer …NOT!

As I stated before consumers need to talk with their feet…You have the power, You are the ones who decide what you feed yourself and your family, You need to take action…

Thank you once again for reading this post I hope you all have a great week 🙂 xx

34 thoughts on “Homemade Mac & Cheese v processed Mac & Cheese.”

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  3. dgkaye

    Thanks for this simple and handy homemade recipe Carol. Who doesn’t love mac and cheese? It’s my hubbie’s fav, and I don’t always feel like cooking from scratch so I buy the boxed organic version from the health food store without scary unpronouncable names. And there’s even a gluten-free dairy-free version. But I’m liking yours the best. 🙂 xx

    Liked by 3 people

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    1. CarolCooks2 Post author

      It seems that way … I really feel so passionate about food and how it is sold and what it is doing to the worlds health… I wish I was younger I would be banging on few doors…lol Thank you, Sally between us we will make a difference to some Hugs xxx

      Liked by 2 people

  10. Sue Dreamwalker

    You know this was the one thing I never had as a child.. Pasta was never in our Pantry.. 🙂 But it is today in mine.. And I love your recipe.. I knew about colourings but did not know it was still used in the USA..

    Liked by 3 people

    1. CarolCooks2 Post author

      Sue…I am finding in my research that the US still uses many products in their foods which the rest of the world has banned and to make it worse in my book when they export they adhere to the rest of the worlds guidelines…However, for selling to US consumers it is business as usual…That to me smacks of pure lack of care to the consumer and greed on the part of manufacturers…Rant over…I hope you have a wonderful week…Excuse my rant 🙂 xxx

      Liked by 2 people

      1. Sue Dreamwalker

        I agree with you Carol, its like saying their own citizens are not worth the care, .. And if they can adhere for selling products abroad, surely it would make sense to adapt it for their whole market and manufacturing process.. But to be very honest with you Carol, from what I see and hear about the USA and its policies on many things.. People are the last on their lists of priority care.. Its all about BIG Business, and Profits before People..
        I have a Gut feeling though Carol, those Tables will turn in on themselves.. And the Pyramid will come a tumbling down from the bottom up.. ❤
        Lovely to chat and We all of us rant.. We are human, The thing is to let of steam and let it go and don;t allow emotions to fester.. Rant over with LOL… BUG HUGS and take care of You. ❤

        Liked by 2 people

    1. CarolCooks2 Post author

      We didn’t as my mum always cooked from scratch so it is a habit I have had from the beginning…But I applaud anyone who makes their own like you even if they only started yesterday…It shows awareness in what is being peddled to the consumer…I love your recipes 🙂

      Liked by 1 person

  13. drtanya@saltedcaramel

    I really appreciate your stance against additives and unhealthy ingredients.
    The fast pace of modern life tempts us to use processed convenience foods to save time.
    Thanks for the reminders regarding their poor nutrional value.

    Liked by 2 people

    1. CarolCooks2 Post author

      Thank you for your kind comment…It is very much appreciated I have always had thing about additives and processed foods and s I stated if you are adding butter nd milk to a packet you may as well make your own,,,Thank you 🙂

      Liked by 1 person

      1. drtanya@saltedcaramel

        I have a food related question.
        What are your views on protein powders.
        These days it is very fashionable to add them to smoothies
        cereal
        cookies and other baked goods.
        I want to start baking but I am hesitating because most of my family is overweight already.
        If protein powders are safe and practical maybe I could use them.

        Liked by 1 person

  15. tidalscribe

    When I was a child I told Mum I was going to have macaroni cheese every day when I was grown up – well we do have it most weeks and it is always requested by any of the family when they come to stay – we all love cheese. I would never touch the pretend stuff and it is so easy to make – I suspect I make my white sauce the way your son does – I read years ago ‘no need to make it how you learned at school’ – I just throw everything and keep whisking…

    Liked by 1 person

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