Classin' it up.

So as anyone who knows me can attest, I am a food snob. I love high quality food and gourmet cuisine more than old people love Buicks. At the same time, though, it is duly noted that I have an incorrigable affinity for macaroni and cheese. And  I'm not talking fettucini alfredo or conchiglie with a béchamel sauce.

I'm talking really bad macaroni and cheese. Offensively horrible shit like Velveeta, Kraft Deluxe and the Cheesiest. I can't quite put my finger on it, but there is something just so delightfully simple, satisfying and processed about the whole genre and, honestly, it gets depressing to put consistent effort into cooking for one person. 

As a (mostly) college graduate, I've come to the conclusion that it is no longer socially acceptable to make anything that involves cheese sauce from a pouch. So, going completely against my deep seeded hatred of "Semi-Homemade" with Sandra Lee, I've been doing something  a little classier than Velveeta, while at the same time maintaining the convenience and ease of the boxed product:

Grab a box of Annie's Shells & White Cheddar (the other varieties aren't as good.. I don't know why, just trust me on this one), a 1/3 cup of plain yogurt (I like nonfat greek strained varieties like FAGE 0% and Oikos), and a tablespoon of milk (I do nonfat here as well). While your shells are cooking, mix the powdered cheese sauce with the yogurt and milk until its well blended. Then when the shells are al dente, strain them, toss them with your sauce, and you have yourself a meal or two. Pie easy. 

Not something I'd ever recommend in the light of day, but honestly, between you and me, it's awesome.