Who cut the cheese?
NEW MEXICO --
Although macaroni & cheese is not in the same class as the other culinary delights usually posted and discussed on M3C, it has been a staple in our household for many years. Lately, it seems to me that the quality of the cheese has diminished. Is it just me, or does anyone else feel as though they have changed? Perhaps its the type of cheese they use. Maybe they switched vendors or suppliers, but it just doesn't seem to have the thick flavory quality it used to. Anymore, I'm forced to add an extra packet of cheese, just so the noodles aren't so bland. A favorite of ours is to melt the jalepeno Velveeta Cheese and use that instead. I use the macaroni and cheese as a base for several variations of meals like tuna casserole, hamburger helpers, etc...Sad to say, I've found that the "house" brands tend to have a richer flavor and darker yellow tint, instead of the pale and bland Kraft. What went wrong with one of my favorite childhood snacks?