File under totally gross—yesterday Kraft Foods Group (KRFT) issued a voluntary recall of 6.5 million boxes of Kraft Macaroni and Cheese because some boxes were tainted with bits of metal. That’s a lot of metallic mac and cheese. For the record, the recalled boxes have “best when used by” dates ranging from Sept. 18, 2015, through Oct. 11, 2015, and are marked with the code “C2,” so pitch ’em if you got ’em or you might break a tooth.
Kraft is one troubled food behemoth. Their most recent CEO departed in late 2014 after a dismal year and an 11% loss of profits in the third quarter for the Illinois-based company. They recently received flack over their use of the Academy of Nutrition and Dietetics’ Kids Eat Right logo. Last summer, the company recalled 250 cases of Velveeta cheese in the Midwest because levels of preservatives were too low to keep the “cheese” shelf-stable. Also totally gross. Which bring us to this:
Mac ‘n’ cheese is pretty easy to make from scratch—some butter, milk, cheese, noodles, an add-in or two (we’re talking ham and peas, not bits of metal), and you’re in business. Culture has a whole bunch of great mac ‘n’ cheese recipes in our recipe index, but here are two awesome dishes you can cook up at home:
Beecher’s “World’s Best” Mac ’n’ Cheese
On the menu since Beecher’s first opened in Seattle, this ultracreamy mac ‘n’ cheese has been lauded by fans across the country. The umami flavor of the cheeses adds depth and complexity, while the gooey texture satisfies your craving for comfort food. Dig in on a cold winter’s night, serve as a holiday dinner side, or enjoy with braised meats and roasted veggies.
Farmstead Cheesemonger’s Mac ’n’ Cheese
This is the iconic mac ‘n’ cheese from La Laiterie at Farmstead in Providence, RI (closed last spring). It has the requisite oozy, gooey, cheesy characteristics, but it is elevated by the use of a great sharp Cheddar, earthy and sweet Gruyère, creamy, piquant ripe Brie, and some good penne pasta. Bake with the crusty breadcrumb top, and heaven awaits.
Feature Photo Credit: “Macro of a forkfull of macaroni and cheese dinner” by Johanna Goodyear | Shutterstock
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
