Getting Curried Away

When I was in my teens I put curry in just about everything. I loved it and the sensory overload it provided in the way only a teenager truly can. It started actually because my Mum was concerned with my salt intake and wanted to find ways to drastically reduce it. She had made her own spice mix at first and it was good, but eventually I wanted something with more punch so out came the curry.
One of the things I loved to dump curry into was Kraft Dinner. Not that I want extol the "virtues" of a major food manufacturer, but I revisited that flavour twice recently and was not disappointed. But how to add it? When I was a kid it went in with the cheese mix, but what if I let it cook into the margarine for bit? Sounds like a good idea, makes sense in a more grown up sort of way - but it actually doesn't work as well as adding it straight in. Figuring I might try using coconut milk the next time.