Oct 2nd 2008 By Colleen Kane
Here's the thing with macaroni and cheese out of a box -- it's cheap, it's fast and the second it's ready you want to shovel the entire contents of the pot into your mouth. About halfway through though, you remember it's really not that good. And the more moments that elapse from when the snack was first ready to eat, the worse it gets.
With this dilemma in mind, we present five enhancements to humble boxed macaroni and cheese, ranked from highest deliciousness
, that go just as well reheated -- that is if they make it to the leftover stage. All recipes were made using Kraft because it's the gold(en) standard. And it is, according to their spokespeople, "the cheesiest."