They’Ve Tasted Better Mac ‘N’ Cheese

Wed., April 15, 1998

Rick Bonino Food Editor

Making macaroni and cheese from scratch has never exactly been a complicated culinary endeavor. Now Ragu wants to make it even easier with a jarred cheese sauce that you simply mix with cooked macaroni and bake.

So how is it? Pretty dreadful, according to members of The Spokesman-Review’s reader food panel, who complained that the only flavor in the dish was a nasty metallic aftertaste.

Some suggested you’d be better off sticking to plain macaroni, without the sauce. Hey, how easy is that?

Ragu Cheese Creations, Double Cheddar

Price: $1.69 for 17 ounces.

Nutrition: 110 calories (82 percent fat calories); 410 milligrams sodium in 1/4 cup.

Taste: *

Value: **

Comments: “Starts out tasteless, but the aftertaste makes it very unappealing.” - Jeannie Coffey

“This tasteless orange gunk needs to be washed off and some real cheese needs to be slathered on. Then it might be edible.” - Helen Span

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are tax deductible.

Meet Our Journalists

Jesse Tinsley

Meet Jesse Tinsley. As a certified drone pilot, this veteran Spokesman-Review photographer often can be seen capturing beautiful aerial photographs of our region. Sometimes though, the job requires getting down with the dogs.
Jim Meehan

Jim Meehan is no stranger to Zag Nation. As the lead writer covering the Gonzaga men’s basketball team, he tells the stories behind the game and gets fans a bit closer to their favorite players.
Molly Quinn

There is no artist in Spokane like Molly Quinn. Her whimsical style is instantly recognizable to readers of The Spokesman-Review. She has painted gorgeous illustrations that instantly elevate the journalism accompanying it. She brings to life the stories that defy photography. She makes our pages better.
Rob Curley

Spokesman-Review editor Rob Curley loves to talk with people and learn about their lives, whether it's a best-selling author or a stranger he meets downtown on his walk to lunch. It's that inquisitive nature combined with a playful sense of storytelling that helps make our newspaper different than most.

They’Ve Tasted Better Mac ‘N’ Cheese

Jesse Tinsley

Jim Meehan

Molly Quinn

Rob Curley

The lore of huckleberries: How to pick them

The 'Seattle Dog' is a nationally recognized hot dog combo. What about a 'Spokane Dog'?

Local restaurant Moon Time celebrates 30 years of business and friendship