Good. That's good it tastes. Um it tastes a lot like a um like a box macaroni and cheese meal. My only complaint is the pasta is a little squishy. It's a little soft. It's not a firm pasta.

sharp Cheddar cheese Tender, freshly made elbow macaroni made from durum semolina wheat blended with creamy, sharp Cheddar cheese and a hint of sea salt. No preservatives.

DIG INTO MAC & CHEESE See why we're America's #1 selling brand of frozen mac & cheese. Whether it's a single serving or family size, our mac & cheeses are sure to please.

Stouffer's used to be my favorite mac & cheese, but they've changed the recipe. Way too much cheese sauce now, so much so that it is more like a cheese soup with noodles. No longer tastes the same.

Mac and cheese is a rich and creamy dish consisting of macaroni pasta mixed with a cheesy sauce. It's particularly popular in the United States.

I think what makes a Stouffer's mac and cheese special from a regular stovetop or baked mac and cheese is that it exists somewhere between the two. It's creamy, but it's also a little set with those baked edges, which you can take as far as you like. You get the best of both worlds, I think.

INGREDIENTS: COOKED MACARONI (WATER, SEMOLINA WHEAT FLOUR, WHEAT GLUTEN), SKIM MILK, WATER, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO COLOR), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO COLOR), BLEACHED WHEAT FLOUR, SOYBEAN OIL, 2% OR LESS OF SALT, BUTTER (CREAM, ...

nestle STOUFFER'S Macaroni & Cheese | Made with nestle.

Stouffer's is a brand of frozen prepared foods currently owned by Nestlé. Its products are available in the United States and Canada. Stouffer's is known for such popular fare as lasagna, macaroni and cheese, meatloaf, ravioli, and salisbury steak.

The earliest recorded mac and cheese recipe dates all the way back to 1769 and most likely comes from Northern Europe. In America, we've been enjoying this staple thanks to Thomas Jefferson. After a trip to France, Jefferson just couldn't part with all of the amazing pasta dishes in which he indulged.

So, where did the macaroni pasta shape come from? According to Imhof, the first published record of macaroni was in the 15th Century by author and epicure Maestro Martino from Valle di Blenio in the Duchy of Milano, Lombardy, in what is today Ticino, the Italian-speaking part of Switzerland.

During the end of the Great Depression, macaroni and cheese became a popular food item due to its low cost. It was billed as “the housewife's best friend, a nourishing one pot meal” and sold 8 million boxes when it was released by Kraft Foods in 1937. The popularity of the food then exploded once again in World War II.