But as Engel said — she has no interest in quitting Kraft Mac & Cheese. Let’s hope she gets her cheddar soon — or at least whatever is actually in those unfortunately delicious cheese sauce ...

Kraft found a way to turn leftover scraps of cheddar into a smooth, spreadable cheese with a longer shelf life and consistent taste. This discovery — and the timing of it — was a game changer ...

A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes.