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Kraft should have made the cut

October 11, 2006

I read your article ["When Bad Mac Happens to Good People," Oct. 4] with interest, and the recipe looks inviting. But when I was growing up in the '50s the standard way to make mac 'n' cheese was much easier. You took a block of Kraft American cheese and melted it in a pot with milk and butter, added cooked macaroni, mixed well and baked at 350 for 30 minutes. We never added spices, crusts or any other fancy additives. (My friends from the Midwest, however, did crumble crackers or breadcrumbs sauteed in butter on top before baking.) I can taste it now -- a simple pleasure.

MARIA COMFORT

Sherman Oaks

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PANKO crumbs? Gruyere cheese? Cayenne pepper? Bay leaf? Ugh! All that plus the usual ingredients sounds more like discomfort food to me. Something like your concoction will never darken the inside of my oven.

JUNE GREGSON

Monrovia

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LOVED your article on mac 'n' cheese. It sounds to me like you're of the Kraft Macaroni & Cheese camp -- those people who like really smooth, runny cheese sauce on their pasta. While I don't like it dry, I actually prefer chunks of cheese in it and love when it strings up when you go to get a bite.

Also, it's macaroni and cheese, not macaroni and cheese and bread crumbs. While I don't mind the crumbs on it, to me, that's not typical and in my circles not preferred. Adding bread crumbs always reminds me of a casserole from a PTA cookbook.

ERIC ANDRIST

Valley Village

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