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Kraft Light Deluxe Macaroni and Cheese Recipe
Kraft Light Deluxe Macaroni and Cheese
By Todd Wilbur

Recipe Type: Entree
Calories: 290
Cook Time: 20 minutes
Recipe Rating: 5.0 (1 reviews)
The difference between the "deluxe" version of Kraft's Macaroni & Cheese Dinner and the original is the cheese. The deluxe dinner has an envelope of cheese sauce, while the original dinner, introduced to the nation back in 1937, comes with powdered cheese. The original Kraft Macaroni & Cheese Dinner is the most popular packaged dinner product around, and one of the tops six best-selling of all dry goods sold in the supermarket- probably because it only takes about 7 minutes to prepare, and a box costs just $70 cents. And who doesn't like macaroni and cheese? But it's the deluxe version- the more expensive version- with its pouch of gooey, yellow cheese sauce, which Kraft  reformulated as a reduced-fat product in 1997. The new version boasts 50 percent less fat and 10 percent fewer calories than the deluxe original, and tastes just as good. So here's a simple clone that requires you to get your hands on Cheez Whiz Light, reduced-fat cheddar cheese, and elbow macaroni. Then you're on you way to an amazing clone of what cartoon Texan Hank Hill from the TV show King of the Hill refers to as "veggies."

Source: "Top Secret Recipes Lite" by Todd Wilbur.

Nutrition Facts
Serving size - 1 cup
Total servings - 4
Fat per serving - 5g
Calories per serving -290

8 cups water
1 3/4 cups uncooked elbow macaroni
1/3 cup reduced-fat (2 percent milk) shredded cheddar cheese
1/2 cup Cheez Whiz Light
1 tablespoon whole milk
1/2 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.

2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheese Whiz, and milk in a small saucepan over medium/low heat. Stir cheese mixture often as it heats, so that it does not burn. Add the salt. When all of the cheddar cheese has melted and the sauce is smooth, cover the pan and set it aside until macaroni is ready.

3. When macaroni is ready, strain the water, but do not rinse the macaroni.

4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well. 

Makes about 4 cups

If you would like your macaroni and cheese to have a color that is similar to the happy, florescent orange tint of the original, you can just add a little paprika - about 1/8 teaspoon- to the cheese sauce just before you remove it from the heat.

What's the point?
Submitted on: 07/26/13
I'm sure this recipe is just as good as others that Todd has posted, but I live in Europe where (thankfully) Cheez-Whiz is an unknown commodity, and it does occur to ask rhetorically: If you have to go out and buy Cheez-Whiz, doesn't it make more sense to just pay the 70 damn cents for the original product? Just saying.