Cheddar Explosion is, if you hadn't guessed by the name, another in Kraft's new "Explosion" series of mac and cheeses. For those of you who haven't memorized every word of my blog (it's ok, I know you're working on it), this series is basically a promotion run in conjunction with the demolition of Texas Stadium (see the video in my previous post).
I invited my friend Lucas over to enjoy this new dish with Steve and me. It was the last mac and cheese I would prepare during my college career, so I was hoping it would be a good one.
Flavor: 2/5. This was far from a cheddar explosion. There was very little cheese flavor, and even regular Kraft tastes much "cheesier."
Consistency: 3/5. I guess it was okay, but a little thin.
Pasta Shape: 3/5. Elbows can never really be terrible, but I definitely would have chosen something else. If the sauce had been better, perhaps elbows would have been okay. However, choosing a boring pasta shape with a mediocre sauce is just a bad call overall.
Overall: 2.7/5. This rating is dedicated to my sister, Andrea, who claims that my ratings aren't detailed enough. This mac and cheese was, as I said, much less cheesy than regular Kraft, and eating it was overall a mediocre experience.
Nutrition Information: Serving Size 2.5 oz (about 1/2 box), unprepared. 260 Calories, 25 Calories from Fat; 3g Fat, 1.5g Saturated Fat, 0g Trans Fat; 10mg Cholesterol; 510mg Sodium; 48g Carbohydrate; 1g Fiber; 7g Sugars; 10g Protein.