I hated it growing up as a kid, but my sister had am unfathomable predilection for that Kraft stuff in the blue box so we always had some, much like her affinit

I hated it growing up as a kid, but my sister had am unfathomable predilection for that Kraft stuff in the blue box so we always had some, much like her affinity for Yoshinoya (which was like a blander version of our everyday meals at home) I always thought it could be better. When I lived in Switzerland this dish made me appreciate what could out of come out of that blue box with some creativity: https://marlameridith.com/one-pot-swiss-alpine-macaroni-aelplermagronen-recipe/ https://marlameridith.com/one-pot-swiss-alpine-macaroni-aelp... The closest comparison is its like a Swiss take on a carbonara; gruyerre for the grautin and shaved emantaller to serve are the way to go after several experiments in my opinion. The Apfelmus makes the dish, I personally like drinking Apfelmost while eating this dish, too.