OK this is pretty odd… I have “a way” that I like to make boxed macaroni and cheese. Which is kind of ridiculous, but it always turns out really yummily.
I cook the pasta in salted water…
And meanwhile, I mix the milk and fake gross cheese powder.
I use a small whisk or a fork to combine it really well… this way you don’t get powder chunks in your noodles.
Then when the noodles are done, I drain them (and do NOT rinse), put them back in the pot, and add the butter… with the heat still on low.
When the butter is all melted and every noodle is coated with it, I add the cheese liquid. And stir until it’s all combined. Then turn off the heat and let it thicken for a couple minutes.
It’s soooo delicious. I like mine with a little bit of ketchup on top (but not mixed in). When I was little sometimes I’d eat it with Lawry’s Seasoned Salt.
How do you like your boxed macaroni and cheese? Do you have a method you use every time?
Or do you only eat the “real” good stuff baked in the oven with actual cheese from a cow?