Same. Even after I was married, I sometimes had it for lunch. Then I didn't have it for many years. Then DH bought it for me for an easy meal after a surgery several years ago. It tasted better in my memory
I didn't see this before I wrote my comment aboveCasey, unless you've been eating them all along, I recommend you don't , think you'll find the taste surprisingly awful compared to what you remember. Aunt Bea may have been using them and to her the taste won't have changed or be surprising - which is fine. But I think the shock might seriously traumatize you.
I used to eat both of those, canned spaghetti rings and canned ravioli. I couldn't now, though. Tastes change.
Some advice, don't. When I was staying with Craig's brother due to his terminal cancer diagnosis and no longer being able to live alone, he got nostalgic and wanted some of the ravioli and Spaghetti O's. So, I got some next time I made a grocery run. I heated it up and served, we started eating, and then we decided to order pizza.
If you have an oven, you can make mac and cheese in it. Just cook the macaroni, then drain it and mix it with cheese and other ingredients in a baking dish.
) for the Reser's Main St. or make it myself with a combo of Gruyere and Cheddar. 
It’s sad but true that we live in a world where price trumps health and nutrition.No matter what anyone says, the convenience and ease of Kraft Mac n Cheese, not to mention price, cannot be beat.
How to compare:
Grate your cheese, opening can vs tear open box, tear open foil pack.
Kraft dinner = $1.99 or minimum 3 for 1.66 (= 4.98)
6 oz. cheese Gruyere = $8.00 or Cheddar = $5.00
6 oz. evaporated Milk = $1.50 (or more)
not even going to add & in for the pasta...
So $1.99 vs $6.50
Don't get me wrong - I pay anywhere from $4.50 (large single serve) to $6.99 (for 2 servings, except I usually eat 3/4
For little kids, Kraft could do 3 servings. Adults 2??
Not even that little of kids. I remember being 11 or 12ish and we were visiting family friends with the daughter being 15 or 16, and the son being a couple years younger than me. The daughter made a box of Kraft for us for lunch and all 3 of us ate and had plenty. The reason I remember is that it tasted way better than when mother made it so I asked her what she did, added some butter and black pepper.
This is not about mac n cheese but I can remember my dismay when I discovered that coke was cheaper then milk. When you have to penny pinch to feed your kids - which are you going to buy?
My ex husband grew up fairly poor. His mother absolutely insisted on using butter, not the cheaper margarine. There were other things like that, but I can't remember what they were. Her thought process was that when she had very little money, then every penny she spent on food had to be real food with some real nutrition in it.
When I was a kid, my parents bought dry milk powder and reconstituted it for cereal. When they switched to regular milk, we didn't like it at first
Who puts Gruyére cheese on mac and cheese??Making half the recipe, or 6 oz of each item, makes at least 4 servings for us, as a generous side dish. With 4 more ounces of cheese, it's a full recipe, or you can make it twice (I've never seen evaporated milk in a 6-ox container). Using odds and ends of leftover cheese makes it a great way to use up random fridge stuff. And how difficult is it to grate some cheese while you boil the noodles?
I learned a trick from Paul Prudhomme to use up evaporated milk, mashed potatoes. They taste different, but I actually really like them more than with milk. His mother used evaporated milk for a lot of things because they were poor with lots of kids and it was cheaper than cow's milk.
This, plus you can freeze it for later. But let's not get too caught up in our own habits and preferences. My response was a suggestion for the OP and whoever else might be able to make use of it.
