An Italian Rates Macaroni & Cheese - Kraft, Velveeta, Homemade + A 13th Century Recipe
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- Опубликовано: 27 сен 2024
- We know Alessio LOVES pasta, but does he love macaroni and cheese?? We're doing the ultimate Mac & cheese taste test to see if we can find a recipe that's Italian approved. Macaroni and cheese originated in Italy after all! First, he tries everyone's favorite, Kraft Mac & Cheese, then, Velveeta Shells and cheese. After that, I make him my delicious homemade Italian macaroni and cheese recipe with besciamella, gorgonzola, parmigiano reggiano, brie and fontina. (You could also call this pasta quattro formaggi or "four cheese pasta". Finally, we finish with a 13th century Italian macaroni and cheese recipe from a Medieval cooking book called, Liber de Coquina. It's called de lasanis! Guinness World Records lists this as the very first macaroni and cheese recipe and we show you how to make it in the video! Which Mac & cheese recipe will be the winner??
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While the first recorded recipe similar to a macaroni and cheese did come from Italy in the 13th century, the first modern recipe for mac and cheese actually comes from a 1769 book called The Experienced English Housekeeper written by Elizabeth Raffald! Raffald's recipe is for a Béchamel sauce with cheddar cheese (a Mornay sauce in French cooking), which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. The UK really thought they were safe this time around 😂.
As for the dish's US history...you can thank the FRENCH for being the ones to serve Thomas Jefferson the dish in the late 1700s! He loved macaroni so much, he brought back a recipe to Monticello and tried to get US Ambassador to France William Short to purchase a macaroni-making machine in 1793. But the machine didn't work, so Jefferson ended up importing Parmesan and macaroni for himself. Mac and cheese was once viewed in the US as a dish for the upper-class, but once factory production of the ingredients made it affordable, everyone started eating it.
Uh-oh, another French vs Italian battle 🤣
Thank you so much for all the added history! It's very interesting! We love how such a simple dish has such a fascinating story.
Actually, it was brought back by James Hemings, Jefferson’s chef (and slave)
Wow, I did not know that. Interesting
@@tomhalla426 wow, interesting
@@DomoniqueMusiclover Yeah, James and Sally Hemings were Jefferson’s late wife’s half siblings. James Hemings received professional lessons in cooking while in France when Jefferson was an envoy.
I actually really appreciate that I feel like Alessio really modified his dislike of the Kraft when he found out when/why it was created, and why it was powder cheese. I mean, he didn’t say it was good lol, but you could see he understood the time and circumstance in which it was created and I think that’s really cool.
Emergency food is definitely different than when you have access to anything in the grocery store. Any of the powdered mac and cheeses can be prepared with just water and the powder if you have to.
Powdered cheese wasn't invented until 1943!
yeah- he's honest that he doesn't like it, but he respects its roots...a "fair" assessment...
powdered cheese
Growing up in the 60s in SE Oklahoma there were only two or 3 cheeses available in our grocery stores. I remember sliced American Cheese, blocks of Colby cheese and regular cheddar. Cottage cheese was also available. The first time I tried Parmesan was out of a boxed meal from Chef Boyardee Boxed Spaghetti Meal kits. There was a little can of pre-grated Parmesan in the box lol. Monterey Jack was sold in the 70s at the bigger stores around 55 miles from our house so we rarely got it
No velvetta?
@@tuberNunya yes there was Velveeta but I’m allergic to it so I never ate it so I forgot about it
I've just come across your videos today when youtube recommended it, and I've been having fun watching! Also, as a side note, I appreciate Alessio acknowledging that Kraft may not be the best all-around taste, but it serves its purpose with being a cheap meal, especially back when it was made. Instead of just writing it off entirely. I grew up on Kraft Mac & Cheese and still like to have it every so often. It is very nostalgic!
I think they should do more cooking from his an her childhood an I love their past videos too where they do teach u the history of the dish
love this idea!
Yes would love to see this too!!
That's n awesome idea!
I can't believe Alessio is actually eating Mac n Cheese. He deserves so much credit for this LMAO 🤣
@kallie why?
exactly, he made such a saccrifice for the viewers: eating Mac and Cheese, and Hawaii pizza :D
Alessio deserves the Congressional Medal of Honor 🤣👍
So we now know the history of mac and cheese, but what about the history of cheese? Well, the earliest archaeological evidence of cheesemaking in dates back to 5500 BCE and is found in what is now Kuyavia, Poland. However, we still don't know the exact origin whether it's Poland or somewhere else since there's no conclusive evidence. Ancient Greece on the other hand credits the mythological culture hero Aristaeus as the one to discover cheese. And cheesemaking became commonplace once the Roman Empire came around. In conclusion...cheese is love, cheese is life.
would have expected you to say that your grandfather made it first lol
Iheir historical information is actually a little off.
Nice to see you getting around a bit Kim.
In the mid 60s when my children were small and money was tight, I served the first Mac and Cheese once or twice a week for supper. I was an economical dish. You could buy 3 boxes for $1.00. If it was on sale, one could get 4 boxes for a $1.00.😊
I cook REAL food in my kitchen, but I confess to LOVING Kraft Mac and Cheese. It is a life-long love affair. I love the size of the mac and the taste of the imitation cheese. I can't help myself. My husband and I don't eat it often, but sometimes we pair it with the hot dogs he loves. Guilty pleasures.
I have been eating butter and Parmesan on pasta since I was a very poor college student. It was cheap and SOOOO tasty!!! It is such a comfort food.
That’s pretty much how Alfredo sauce is made. Some versions (and the one I prefer) use heavy cream and Parmesan (preferably, Parmigiana-Reggiano) or lots of butter with parm.
Kraft Mac&CH is total comfort food. My mom added hamburger to it. I also add onions, peppers, garlic, peas and corn, plus black pepper and a little crushed red pepper.
Every culture has their odd tasting "dish". Where Hawaii has poi, Australia has vegemite, Norway has Lutefisk... we have Kraft Mac-N-Cheese! We love it. The rest of the world, not so much.
Culture*
@@sylvia106 Bitten by auto-correct once again. It's been fixed.
I’m not even done watching the video yet and I’m putting in my comment because I can’t wait! Sometimes I wish you had like that red countdown clock from the movies when the bomb is about to go off and the hero needs to diffuse it. 🤣🧨 Poor Alessio. Thank you for being such a good sport about all of the processed food that I’m sure you were not exposed to before you came to the US. ❤️🇨🇦
Thank you SO much for the way you approached this video!
When you haven't experienced much as a kid, box mac and cheese was a warm meal ... 4 for $1.00
💜
Sometimes we got fancy and put cut up hot dogs or diced ham into the boiling water.
I think it’s time to go medieval on the mac & cheese!😊
My wife and I just made the last one they tried. We didn’t have the same cheese they used. But we did have $25 worth of parmigiano Reggiano. It was really good! But I think it would be better with multiple cheeses. Like use the cheeses they used with here homemade Mac and cheese, and put the parmigiano Reggiano as the top layer and broil it for the last few minutes. But for just 3 ingredients, I must say, it was definitely worth trying 👍
I remember seeing the word 'grana' in Italy, (probably in a restaurant or grocery store), but I don't think I tasted it as a cheese. Is it some sort of grated or dried Italian cheese?
I think it's like pecorino @@deb7518
Our family of seven lived in the SE. Alaskan coastal wilderness by ourselves, no way in or out except by boat or float plane. So, one had to o stock up food for months at a time and for a whole winter.... Weather being always a critical factor. There was no cold storage except for a cooler hanging on an outside wall. So most things (except for treats in shopping week) were canned or boxed. Kraft Mac and cheese was a staple of our lives back then, paired with the fresh meats and seafoods we could harvest, or, a handy can of the ubiquitous Spam, sliced and fried or first fried then diced and to seed into the 3or 4(sometimes more) boxes of Mac and cheese and diced onions, with canned peas on the side. Fortunately our kids enjoyed it, and in spite of how many boxes etc it took to fill us up(after a long day of work and play in the wilderness) it was inexpensive meals as we bought everything by the case. Multiple cases that filled our fishing boat to overflowing.... We had lots of dogs too and bought their food by the pallet full, so of course the boatload put us low in the water. It was a cool way of life, always an adventure and Kraft Mac n' cheese was a memorable part of the adventure. So, yeah, this made me nostalgic, like Jessie said. And what Alessio said about appreciating the economical reasons for inventing it, resonated with me too. Both things has boxed Mac and cheese a winner in my book.
Respect! Cool story. Thanks for sharing. Personally I can't stand the stuff. I like some homemade stuff occasionally.
Hard cheese would store just fine no?
I improved my recipe by removing the béchamel and making the cream from a combination of the pasta water, white wine, and of course the cheeses. The cheese base that I use is similar to that of a fondue Savoyarde (Gruyere, Beaufort and Comté), and I finish the dish with some Pecorino, so that some bites are more salty. I also use penne... I think you both going to like it.
That sounds delicious
no southern baked mac n cheese? curious to what he would think of it.
Agreed
Agreed. Prepared correctly, and a little hot sauce, it's magnificent.
decided to switch it out for the homemade with italian cheeses. I need to take him to a meat and three and have southern mac n cheese there!
Yes southern baked m&c is awesome 👍
And for a really fine Mac & Cheese experience… mix in some cubed ham, arrange in a casserole dish and top with home made sourdough croutons with butter drizzled and bake about 30 minutes. This was a family favorite, and this goes back a ways, as I am a 75 year old Mimi!
I still enjoy box mac and cheese. I shop at Wegmans here and I really like their own brand, 49 cents a box. But I use unsalted butter and sour cream instead of milk. If I have any shredded cheese in the fridge, I'll put a handful of that in it. And always lots of ground black pepper. Not fresh ground, it doesn't work the same in this.
I've been cooking my whole life, had an Italian restaurant with my brother, always experimenting with new dishes, but I have honestly never been able to make a good homemade mac and cheese. I always screw it up. You want some cioppino, clam linguini, pork saltimbocca, bolognese, I'm your guy. I just haven't been able to master simple dang mac and cheese for some reason.
Can you do a video of what wine goes with different pasta dishes?
First, the chemistry between you two… *Chef’s kiss💋 “!!!!
Next, you two should try different American baked Mac and cheese with the crunchy topping. They have so many now, even hot Cheetos topping..
It can be a part 2. I’m only thinking this since you both enjoyed the baked Mac and cheese. It gives it that extra layer of flavor. 😊🙃😊🙃
ooo good idea! Alessio probably won't survive the hot cheetos mac hahah
@@ThePasinis haha grab some bread and milk to temper the heat 😂
There is the southern type of Mac cheese where you have lots of cheese, pieces of butter layered in a dish then you pour a mixture of milk and eggs. Top it with more cheese then bake! So rich!
@@marissamcwhiter9381 I’d try it! I love pasta all ways! I will definitely look into it!
The trick i use for craft mac cheese is. I melt butter un sauce pan add milk, then the cheese powder. Stir over low to medium heat until thickens, then add to the noodles. It amazes me the change in taste. Makes it tasty
Kraft makes a White Cheddar mac & cheese which in my opinion is much better than the classic (orange) blue box version. Then take that packet of orange cheese and sprinkle it on your buttered popcorn.
My (Jessi) favorite is the white cheddar too 😊
The original powdered cheese that was invented in 1943 was white.
Yes, it is good on popcorn we've always done that too
Box mac always needs some pepper, a lil garlic and onion powder and a handful of sharp cheddar, if you're extra, add a dollop of mayo and sour cream. We also will make it a full meal by adding frozen peas and a can of tuna.
Us too sometimes!
I love his honesty 😂
Grazie mille
For me it’s the blue box, ultimate comfort food and nostalgic. 😁
Most people don't realize Kraft owns Velveeta. So technically they're both Kraft mac and cheese. Just a different type.
I never had the boxed mac and cheese. My mother always baked our mac and cheese. I've always baked my mac and cheese. I use only cheddar, butter, salt and pepper with the pasta, and I love getting the top of the "casserole," crunchy.
Love Kraft Mac and Cheese the best, but I always add extra sliced cheese and sometimes I add a small amount of salsa to spice it up. I recently found out that I have developed a mild form of diabetes, so I have to switch from "regular" pastas to whole grain or whole wheat pastas. I was thrilled to discover that Kraft makes whole grain mac and cheese. 😀
Thanks to RUclips I've gotten some good authentic Italian recipes from Italians. But you know, just being an American....I every once in awhile need my craving for that nostalgic boxed Kraft Mac & Cheese. Honestly love it more than the Velveeta packets: something about it tastes even more artificial (Babish also had the same opinion). My method for cooking it is cook the pasta, then melt the butter, mix in milk and then powder (seems less effort than what was shown). What I've found funny, I've seen a video from some top chefs (from America) all having to review boxed macaroni, and they all rated Kraft highly due to nostalgia. I mean as someone who enjoys cooking, I know it's far from something I'd try to impress someone with, but I think it's funny there's something about that dehydrated cheese and salt packet that can bring on a craving.
I believe Kraft has changed their powdered cheese over the years, because I remember it being more powdery and less granular. It dissolved differently than it does now. Still tastes basically the same, though. It definitely was a childhood favorite, along with Spaghetti-O’s!
They took out nuclear orange color in favour of natural. Seriously
Ok now I want macaroni and cheese. The last one does look so interesting and the fact that it looks easy to make has me so happy. Will definitely try. I do like how honest Alessio is. 🤗 We the people want to know the truth 😂
1/2 bar of Kerrygold Irish butter and 1 can evaporated milk later topped with real Parm Regg. makes Kraft fairly edible and also salty and fatty and more expensive.
0:50 Every cultured American upon realizing that all of our American food is the processed boxed version of some ethnic original 😂
Wish you would have tried Cracker Barrel mac and cheese. The white cheddar is AMAZING. You guys ROCK❤
I feel like Kraft Mac n Cheese (or Kraft Dinner, if you’re Canadian) is so beloved and popular because of nostalgia, moreso than because people actually think it tastes “good”
That last dish is very similar to how I've been making my own mac and cheese since college. I had never tried boxed mac and cheese. Instead, I make mine with either pasta of choice or tortellini, depending on mood. I add butter, a bit of pasta water, and a blend of flaked asiago and parmigiano-reggiano (or just parmesan) - or pecorino romano (has the same bite as the previous cheese combo) to the drained pasta. I hand-crush a dash of California basil (it has a hint of anise) and thyme into the mix. I only warm it in the oven long enough to properly melt the cheese. When I was in college, I only ever made it on the stovetop. Even now, I sometimes only get that far before I start eating out of the pot. It's so simple and good. It's a great comfort food.
Soul Food Southern Baked Macaroni and Cheese, that's it! 😋
For the Kraft Mac & Cheese the sauce should always be made in a separate pot, 1/4 cup of milk and 1/4 cup of butter heat until butter is melted and add cheese and stir until it starts to thicken. Strain mac and add sauce. IMO it’s perfection.
I do that while the pasta is draining in the same pot so there less clean up. I also add a tiny bit of garlic salt and a few good shakes of ground black pepper.
You tell him Jessi! You are cooking, you are in charge
For home made macaroni and cheese I use Rotini pasta. It holds the cheese best of all pastas.
Can’t believe he tried this, in England the box says not for human consumption!😮
dang! Now you got me craving mac n cheese
I am definitely going to try the original Mac & Cheese. It looked so good. Thanks for sharing!
With Kraft mac and cheese shred some cheddar in it when it's done and let it melt. My kid showed me that one.
Can't believe I ate the powder Mac and cheese. Alessi's version sounds so much better. And a huge thank you for the videos. I forgot how much I miss the authentic Italian foods and spirits.
Whenever I go to a fancy restuarant, I am usually dissapointed in the mararoni and cheeze. It is seldom as good as Kraft Macaroni and cheeze. When you mix a can of tuna and some mushroom soup, vuella you have tuna casseroll. Why don't you two try my tuna caseroll? My dad would not use any parmasion cheeze on his spegheti. He would only use the Kraft cheeze that came in the box. It was hard to find it in the stores. We lived in a small town. But when we went to Nashville or Memphis. We live exactly half way between them (see Lexington, Tennessee not Kentucky). We could find it in the grocery store in a blue box or shaker. The parmasion cheeze comes in a green shaker I believe. My mother used half a package of Kraft cheeze from the package. We saved the other half for my dad to put on his spegheti. So our macaroni only had half the cheeze other families would use. So the tuna casserole mentioned here cost #3 only. $I for the Kraft maceroni. $1 for the tuna fish. And $1 for the mushroom soup. I hope you like it. I like your videos very much.
Alessio what is family on a budget food (feeding many on pennies) in Italy? Great video. Recipe for 13th century pasta? Bake for how long? I want to try.
Definitely "pasta bianca" is a budget food since it's just pasta, olive oil and grated parmigiano reggiano. (cheese is also a lot more affordable in Italy)- maybe we can do a video for budget-friendly recipes they make in Italy!
For the 13th century pasta, we just baked at 350 degrees until the cheese and butter melted together. Try it and let us know what you think!
This was great!! Lol Kraft mac n cheese is nostalgic for me too, but sadly didn’t get to have it growing up. Discovered after a college friend introduced me to it. Didn’t like the idea at first, but got addicted to it as a cheap, simple, comforting meal/snack when I was craving something quick.😅 and lol to the medieval recipe for mac n cheese - his Italian ancestors knew what they were doing and went wayyy back!!! I’d love to try making that dish!
I used to have plates just like these white lacey, ruffle plates. This made me miss my old plates. Why did I ever let them go???
Jessi and Alessio, if you grew up eating goulash like most of us have; would you make YOUR goulash recipes (use to be family budget friendly) for each other? I'm thinking since goulash was a family staple in lean years, many would like to see the American/Italian differences.
In 1969 when i moved into my first apartment I lived on Kraft mac n cheese and tuna pot pie. 4 mac n cheese for $1 and 5 tuna pot pies for $1. Might have those backwards😂.
If you really want to upset Alessio, my family grew up on what we called "Macaroni Goulash" which was 2 boxes of craft dinner, made normally, and to that we added a meat sauce that was a pound of ground beef browned and mixed with a jar of Ragu. We were a family of 9 with 7 boys, so eating economically was a priority and we were in heaven on macaroni goulash nights.
My Mac n cheese is made so the grandkids will eat it. Make a sauce of butter half n half then in a bowl I grind up a 1/2 cup of each of these: Colby, Colby Jack, cheddar, sharp cheddar, extra sharp cheddar, American, Monterey Jack,cream cheese, Gouda, any other cheeses you want to add or take out. I mix it in the bowl add the cooked pasta and 2 eggs put cheese on top and pop in the oven. The grandkids love it. My granddaughter told me it was the best in the world. Could be to much cheese for a lot of people. I make it for special occasions.
What cheese was used for the last one ? Loved this episode !
My pregnancy cravings included Kraft macaroni and cheese. I could never hate it. I do not know why it is so nostalgic🥰🥰🥰
Jessi, I would give you a 10 for homemade. That looks good. When I was in college, I ate Kraft, Velveeta, and Ramen soup all the time.
We sometimes rinse the pasta not to “clean” the pasta, but to stop the cooking process.
While I grew up on Kraft Macaroni & Cheese even I can't with good conscience say it's good.
Though my mom elevated it to true comfort food by putting it in a baking dish, sprinkling it with buttery bread crumbs then baking it 'till the bread crumbs were a tad crunchy. Feeling very nostalgic now.
For anybody curious why cheddar is so orange it's because since cheddar gets tinted orange naturally as it ages so people used to dye younger cheddar orange to pass it off as aged and after a while it basically became a standard.
Velveetashells and cheese is Kraft also. I managed the distribution for 16 yrs.
Can a Soul Food restaurant please invite these two for a meal? Give them some real southern baked macaroni and cheese. Get rid of those crazy boxes!
in Canada the Kraft Mac and cheese is called Kraft Dinner
I eat my pasta with butter and parmesan cheese. It's the best!
They should call that alfredo 😁
@@roospike Hi Dan, it's a clear sauce, not white. 😃
Great idea!!
Me with parmeggiano and olive oil
In the UK we have Heinz macaroni cheese in a tin! the pasta is definitely not al dente 😅
Pasta in bianco is pasta or egg pasta with BUTTER and cheese especially in north of Italy.
We use oil instead of butter just if we want something more "light".
Your washer and dryer are in the kitchen?
If you leave your noodles in the strainer and add your 1 tbsp butter melted add 1/4 c milk and powder cheese simmer, until thickened then add noodles back to pot , make craft way better.
Jessi, do you have a link for this lasanis recibe? Thanks and Great videos!!!
(#1) I love how you compare homemade vs box with drama!!! 💖💖💖💖💝💝💝
Gotta try all the options! 😊
What an amazing video!
My goodness you two are just too cute!!! And I DO want to try that last one!! LOL!
so fun! love watching your channel!!
Thank you so much!!
Thank u for changing my life mac and cheese 13th century recipe is molto bene.
Looks yummy (Jessi I may try your homemade mac & cheese!) In Australia i grew up with cooked pasta with jar cream cheese spread as our “mac and cheese” and still love it lol and can turn it into my nans pasta bake by adding sautéed tomato onions zucchini mushrooms and bacon sometimes chicken, add some sour cream and grated mozzarella for extra deliciousness and bake till cheese is golden.. Nostalgic 😂😋
I never grew up with Kraft Mac n cheese. In my house Mac n cheese was made for holidays, had to be bake and you splurge a little for the occasion to make it with multiple cheeses. I bought my daughter Kraft living vicariously through her with the Disney frozen shapes. She hated it, I thought she was being picky and I also hated it. I understand the nostalgia people have with that blue box but 😳 never again.
The last one reminded me of nachos! I shall evermore refer to them as pasta nachos.
Well, in Poland we have a type of pasta called łazanki (it is pronounced: lasankey) and it is shaped like those little squares you guys made from lasagna sheets. I always suspected that it originated from lasagna and now I know it mist have… back in the Middle Ages
Sorry for not catching it but what was the cheese in the lasagna one again? Cheese is all so different! I want to go see if I can find it
They actually improved upon the early version by cooking the pasta in water with chicken broth by the 16th century.
Too funny. My go to food when I don’t feel good is some kind of noodles with butter and Parmesan on top. Lol
I can’t believe you didn’t give him a real southern gut bomb Mac and cheese. With the crispy on top. C’mon lol. Jk that Mac and cheese you made looked amazing
Kraft Deluxe mac & cheese runs circles around the blue box stuff, it's also better than the Velveeta & shells. The deluxe also uses a pouch of cheese goop, it just tastes better than the Velveeta stuff, and reheats better.
I love Kraft Mac’nCheese best of all--childhood favorite. I don’t think the “cheese” sauce in Velveeta is any better than the dried cheese in the Kraft. Both processed. As for all macaronis…I do differ with your analysis. Elbows were always called: “elbow/macaroni.” The other’s have been called “penne/pasta” or “ rotini/ pasta.” I only know elbows as given the name macaroni. All other shapes have been called: pastas. All this of course based upon my frame of reference.
Now that was a learning exercise. Thank You.
We as children never had box Mac n cheese. Mom always made homemade Mac n cheese with penne past. ❤❤❤❤
in portugal the maccaroni is the tubes with ridges
Jessi reminds me very much of Jenna Fischer, who played the character of Pam in the TV sitcom "The Office".
You’re so much fun! I have to make this 13th century Mac & cheese
I have to add ketchup to my Mac an cheese now! It’s sooo good! American tomato sauce 😂 lol.
The Velveta originally had a little block but changed to what is in there now.
Omg! Had to comment. Alessio, we don't all use microwaves lol I haven't had one for at least 7 years. Also, my hijo que is 21 is only 25% Italiano and he can eat pasta like it's nobody's business. Y mi granddaughter who only has a smaller percentage could live off of pasta. She's only 1 and a half. So it's in the blood🤌🤌🤌 I'm Chicana tho... So I'm not supposed to like it too much...pero si I eat it as much as mi hijo. Ciao J and A! Love y'all from tx!
Alright some of us don't own microwaves Mr. Microwave hidden behind the towel... I know why 😉. I myself do not eat anything from a box. And believe it or not a can... I am making that last macaroni and cheese dish.. 👍👍 . Alessio I hope you tell Jesse everyday how beautiful she is. Enjoyed as always..
You are the sweetest! 😊 And yes, Alessio HATES that microwave haha.
When he said that the pasta could not reach 6 cuz he was insulting himself i couldn't stop laughing 🤣 and yes in italy we eat pasta in bianco when we are sick, but it is very tasty actually 🤣 do not forget riso bollito 🤣 (boiled white rice) 🤣
Which type of cheese did you use for the last recipe again?
My ex-mil used to put chicken bullion and green olives in the Kraft boxed stuff. It's a little salty, but better than without it in the Kraft stuff. Did they have forks back when the original made? Maybe that's why they said to use a stick.
"buy the stick" LOL
Craft taste better with a little sugar on top to help with the slight bitter taste. We have always eaten it that way in my family.