Macaroni and Cheese is referred to in Canada Kraft Dinner I used to eat it at least twice per week. It's changed so much it's the Theseus of pasta since the only two ingredients, the noodles and cheese powder, were changed but it's still called Kraft Dinner.

The macaroni used to be hard durum wheat now it's somehow formed, not pressed, you can even see the seam on the edge of each noodle. I used to boil it on a rolling boil for seven minutes to get it just barely soft but after Kraft switched the wheat type the noodles turn to mush in a little over a minute.

The cheese has changed too I think it was due to EU regulations or pressure by consumers for it to be less artificial. Whatever was done has changed the cheese so much I don't bother eating it anymore.

It's easier to just buy durum wheat macaroni and some real cheddar cheese to make a better version.