It's a shade of yellow not found in many natural foods. It has a strangely tangy cheese flavor that seems almost forced into the fine powder by the people at Kraft Foods. And yet Amy loves it. Could it be because it was the first thing she ever learned to "cook" - that long ago day, home sick from school, shuffling around on the kitchen linoleum in her footie pajamas? Perhaps.
Even then, she assumed the directions were mere suggestions and a few times after following them, began to cook "The Cheesiest" to her own liking. The elbows? Al dente, even though she didn't know what that was at the time. The sauce? Saucier, with the help of an extra ounce of milk. The result? What she lovingly refers to (with odd hand gestures, we might add), as "firm, yet watery." You know you love it? Yes, indeed.
