Last night Kraft Foods Group issued a nationwide recall of Kraft Macaroni & Cheese sold at retailers nationwide. The recall is on boxes sold nationwide with the best when used by dates of Sept. 18, 2015 through Oct. 11, 2015 with the code C2 below the date on each box.

The C2 refers to the specific production line which produced the affected boxes.

Boxes were sold in stores in the following: 

7.25 oz. box, Original flavor
3-pack box of those 7.25 oz. boxes, Original flavor
4-pack shrink-wrap of those 7.25 oz. boxes, Original flavor
5-pack shrink-wrap of those 7.25 oz. boxes, Original flavor

What to do:

Consumers who purchased this product should not eat it. They should return it to the store where purchased for an exchange or full refund. Consumers also can contact Kraft Foods Consumer Relations at 1-800-816-9432 between 9 am and 6 pm (Eastern) for a full refund.



I make my own mac and cheese. We quit buying mac and cheese in a box several years ago.

1 – 16 oz bag of elbow noodles (Or buy the large box and make it several times)
2 heaping table spoons of flour (I also use coconut flour occasionally)
2 cups of cheese or a half a block of cheese shredded — I use sharp cheddar.
2 tablespoons of real butter
3/4 of milk

(Some people use eggs to make a custard like consistency — it’s really good that way, however my kids don’t like it)


Cook the noodles until al dente

In a casserole dish or big pan mix your flour, cheese, butter and milk (you can melt the butter if you wish before dumping it in)

Completely drain the noodles.

Pour the noodles over the mixture.

Stir – gently – the heat from the noodle will melt the cheese.

Let it stand for a minute or two. (If it’s too runny you can stick it in the oven at 350 to 400 degrees for 10 minutes or so)

You can add extra cheese on the top or not.