Thursday, August 26, 2010

Pasta Roni Shells & White Cheddar

I have a few boxes of mac and cheese I've been working through (and I use the word "working" pretty loosely) over the summer. For today's lunch, I was debating between a few different kinds. I chose the Pasta Roni variety, however, because I realized that many of my recent reviews have been of Kraft products, and while we all love Kraft, variety really is the spice of life.

I initially forgot that Pasta Roni products require slightly different preparation than normal mac and cheese meals, and therefore I had to start over after I accidentally boiled way too much water. After that, though, preparation was pretty uneventful.

Note: Actual pictures are coming soon, I just have to upload them from my sister's camera.


Flavor: 3/5. The flavor was just kind of weird. It didn't really taste like cheese, per se; it was more of an awkward creamy sauce with a lot of salt in it. My sister sampled my leftovers and commented that they were "gross."

Consistency: 5/5. This sauce was creamy and thick, a rare feat for a boxed macaroni and cheese product.

Pasta Shape: 4/5. I've stated my love of shells many times before. My only objection is that thick sauces such as this one tend to clump unevenly inside the shell. Which can be really delicious, or moderately annoying, depending on your preference. Most people probably wouldn't notice at all.

Overall: 3.5/5. Not a terrible option, but definitely not the best I've ever had (or even close to it). It's a lot of effort to put in, relatively speaking, when there are plenty of easier and more delicious options out there.

Nutrition Information: Serving Size 1/3 box, prepared; 290 Calories, 110 Calories from Fat; 12g Fat, 4g Saturated Fat, 1.5g Trans Fat; 5mg Cholesterol; 730mg Sodium; 38g Carbohydrate; 2g Dietary Fiber; 6g Sugars; 9g Protein.

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