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I almost never have shallots and just add a touch more onion.

When I make mac and cheese, I never do the breadcrumb topping because I forget and I just don't care enough. You didn't ask about that one, but figured I'd throw it out there.

It does look like the kraft neon yellow cheese. The look doesn't bother me though since I know the orange is coming from carrots and paprika rather than food dyes.

I calculated the cheese sauce on one of the online recipe calculator thingies. I don't know how accurate those are, but if you figure 8 servings, it's 99 calories, 5 carbs, 8 fat, 1 protein. I have no idea how that compares to traditional mac and cheese. It's pretty carb heavy and there is very little protein. When I eat this, I usually add something to add some protein to the meal, and have lots of veggies so that I'm not eating a huge serving.

It's definitely not an every day food though.

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