The Kitchen

Here's a tip from the mailbag to improve the texture on our Light Mac & Cheese. Thanks again, Lauren!

I’m a Fiber Gourmet superfan!! I love, love, love your light mac and cheese and eat it every week!!! And I love that the latest change to the product is only 2 WW points per serving, so I got a little nervous when I received an email from you about a week or so ago about another possible recipe change for the next production because you weren’t happy with the current cheese sauce. I did notice that the cheese sauce comes out a little runny. I recently stumbled upon a way to make it oh-so-creamy and great, so I’m sharing with you in case it’s something you haven’t stumbled upon yourself.

I make the mac & cheese per the instructions on the box (with 1/4 c fat free milk and 1 T Brummel and Brown). I scoop out my 1 cup serving into an uncovered glass bowl and pop it in the microwave for about 40 seconds, or until the cheese sauce bubbles, or cooks, at the bottom of the glass bowl. I take out the bowl, stir the contents and voila, creamy mac & cheese!!

Thank you for making such great products!! Keep them coming.

Lauren G.

I love it when these posts write themselves :)

Norman Borlaug passed away on September 12, at the age of 95. If you don't know of him yet, you should. By some counts, Borlaug is estimated with saving the lives of over a billion people.

Borlaug won the Nobel Prize for his work as a plant scientist, developing strains of staple grains with higher yields and more disease resistance. This is a major part of why the Malthusian apocalyptic predictions of the 1970's never came true. You can catch an interview Penn & Teller did with Borlaug, starting at about 2 minutes into the video, here:

As my fiance pointed out, though, Borlaug did have a long life, and perhaps his passing will be an opportunity for people to learn more about his work and carry it on in the future.