I have always used whole milk and it makes the Mac 'n Cheese taste, just that much cheesier. I bet whole milk would be super-smooth. Unfortunately, if I tried to get whole milk accepted in my house, I'd be lynched. Caesar, I have just lost all respect for you. I guess I'm not the ultimate conniseur of cheese-flavored pasta meals, but from what I can tell, the only thing that Kraft adds is cost.
Whole milk is all that is tolerated around here.
Everything else has to be Fat Free, or close to it. You're all wrong. Kraft's is the cheesiest. Don't get me wrong, I love butter, but when it comes to Mac and Cheese, that driggin' Cheese Power is genetically engineered to taste better with margarine . You poor souls.