The preparation for this one is essentially identical to the preparation for typical Kraft. This recipe, however, calls for more milk and less butter. I should note that when my boyfriend prepares Kraft mac and cheese, he uses no milk and only butter. It's generally delicious, but I felt that I should stick to by-the-box preparation when trying something new.
My camera is unfortunately out of commission at the moment, so I was forced to rely on my trusty cell phone for the following images.
Flavor: 3/5. The cheese sauce didn't taste bad, but there was a strange aftertaste that definitely reminded me of something I've had before, though I can't recall what it was. The original Kraft cheese definitely has a much better flavor.
Consistency: 4/5. You can generally count on Kraft to provide a generous amount of cheese, and this one certainly lived up to the "Cheese Explosion" name. You're never going to get a super-creamy texture with cheese that comes from a powder, but this one was like a thicker version of standard Kraft.
Pasta Shape: 5/5. This was a shape I'd never really seen before; a sort of thick twist. It definitely worked perfectly with the cheese sauce and looked good too.
Overall: 4/5. Though the sauce was not my favorite, it still had a solid, cheesy taste. The pasta shapes were perfect, and I would love to see Kraft use this shape with other varieties of mac and cheese as well. I don't think I would replace classic Kraft with this kind, but it's definitely worth a try, and I'm sure many people will enjoy this variety.
Nutrition Information: Serving Size 3 oz (about ½ box), prepared. 360 Calories, 70 Calories from Fat; 4.5g Fat, 2.5g Saturated Fat, 0g Trans Fat; 15mg Cholesterol; 1000mg Sodium; 57g Carbohydrate; 1g Fiber; 10g Sugars; 11g Protein.