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August 25th 2008
archived under: Meatless, Pasta and Rice, Recipes, Step by Step Recipes

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.

box of macaroni and cheese

YES! Spiderman!

I cook the pasta in salted water…

boil pasta

And meanwhile, I mix the milk and fake gross cheese powder.

mix cheese powder with milk

I use a small whisk or a fork to combine it really well… this way you don’t get powder chunks in your noodles.

combine cheese powder and milk with a fork

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.

drain pasta and melt the butter in it over low heat

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.

stir in the fake cheese over low heat until it thickens

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?





Lindsay (1 comments)

Anyone ever tried using evaporated milk? My grandmother always made it that way!! Yummy!




LDS (1 comments)

My family loves the boxed stuff made into mac and cheese soup. I cook the pasta in salted water, drain it lightly leaving a small amount of the pasta water about 1/4 a cup, add the cheese pack, about 3/4 to 1 stick of butter and milk to cover plus more depending on how soupy you like it (We like it very soupy) and deli deluxe cheese slices to taste, usually about 3 slices, heat it until it's hot, bubbly, and cheese is melted. My son adds Tony's, my daughter adds Lawry's, and I add chilpotle pepper in adobo sauce. One box serves all three of us and it's our entire meal.




Jen (1 comments)

Try adding two tablespoons of cheese whiz! I know… it may sound crazy, but the result is delicious!!!




Joyful Abode (953 comments)

Sew Crazy, that is sew crazy (har har) that we eat it the same way!




Trisha (1 comments)

I make it pretty much the same way you do but I usually add shredded mozzarella (if I have it) and chopped tomatoes. My mom used to make it with tuna and peas mixed in and I loved it. I still make it that way when I miss her.




Sew Crazy Dog Lady (1 comments)

oh.. my.. gawd… you totally eat mac and cheese EXACTLY the way I do! Right down to the ketchup!

you must be my evil twin.

or….

Wonder Twin! yeah! Wondertwin!




tetramoon (1 comments)

I prepare my boxed mac & chz in a very similar way. I make the sauce separately, mix all together, add fresh ground black pepper, a dash of onion powder, and add about a quarter cup parmesan chz. This is also a good idea if you happen to add too much milk, if you’re like me and never bother to measure ingredients. I eyeball my measurements in most of my cooking projects. Yummy!!




Alissa (15 comments)

For a little healthier treat, and just as easy, I have switched over to Annie’s Homegrown Mac and Cheese. It’s still yummy, but less “fake” and more healthy. Check it out – http://www.annies.com/organicmacandcheese. Here in AZ I get it at Sprouts, I imagine you can get it at most natural food stores. Give it a try, you may not go back to white pasta and bright orange fake cheese!




Roxy (5 comments)

Guess what I had for lunch yesterday, yup you guessed it!!! Kraft macaroni & cheese!! I tried your tip, mixing the power and the milk separately before adding it to the pasta…. what a great tip, no powdery clumps. Thanks for the tip:)




Dawn (7 comments)

I make it just the way you make it, however, lately I’ve been adding a little something to it. At the end, I stir in a scoop of sour cream (half cup? quarter cup? I don’t measure it) and some shredded cheddar cheese (same thing, I don’t measure it, just pour some in).

The result is an incredibly creamy (and incredibly easy) mac and cheese, and even though it isn’t as good as baked/homemade, I find it much better than “from the box”.

It certainly can’t be good for you, but we might only have it once a month, so I figure “go for it”!




Mel (1 comments)

I only use the boxed stuff that comes with the premixed cheese in the foil packet but I like to eat mine sprinkled heavily with Spicy Mrs. Dash.




Amy (1 comments)

Here in Canada, it’s Kraft Dinner, so respected is the dish that it’s more than mere macaroni and cheese. It’s Dinner.

I never thought of mixing the milk and “cheese” separately, but I see your point. My husband likes it fancy – with tuna or vegetables or pieces of spicy tofu dogs. I’m a purist – plain with a drizzle of ketchup.

Not good for you, but isn’t that the point?




Debbie (6 comments)

Nope, can’t do the box stuff anymore! It was my fav for a long time and somewhere along the line I tasted Stouffer’s frozen mac and cheese and that or fresh made and baked are all I do.

I hadn’t had Kraft for along time and thought I’d give it a try again, two bites and the whole thing went into the garbage!




Will (2 comments)

I know this may seem odd, but I actually like my Macaroni and Cheese with the Cheese clumps in it. I don’t know, it gives it a little zip. Now there isn’t any way I can get into ketchup on it, but the seasoned salt sounds like a great idea. YOU HAVE GREAT RECIPES!




Alyssa Karnes (1 comments)

I only eat the “real” stuff, but I actually found a recipe that isn’t baked. So you cook the noodles, make the sauce and combine. It takes about the same time as the boxed stuff, but it’s soooo much tastier. And I can add as much cheese as I want. Mmmm.




Brittney (2 comments)

I prefer Shells & Cheese, but bulked up. My husband likes tuna mixed in and I like to add frozen vegetables. I just add my choice of mixed frozen veggies into the water while I boil the noodles, they all cook together, then drain and add the cheese. The veggies add a little extra flavor and it’s an easy way to get that extra serving of good stuff.




Kimikal (1 comments)

For our ‘mac ‘n’ cheese’ we cook pasta and then add Ragu double-cheese sauce. I haven’t had the boxed stuff for a long, long time.




Wendy (32 comments)

I haven’t had Mac n Cheese in a while but our FAVORITE way to do it was to get the white cheese kind and combine 2 cheese packets to one box of noodles. Then we did the milk and not the butter. It was so sharp that way :-)




Annalisa (7 comments)

I only eat the “real” good stuff baked with cheese from… at goat! Cow’s milk is a migraine trigger for me, so I have to avoid it and all its products. Life without macaroni and cheese of any kind would be sad indeed, so I make a baked version with goat’s milk, chevre (soft, creamy goat cheese) and a truly excellent smoked jack goat cheese. Panko on top and a healthy dose of chipotle powder make it some pretty special stuff.

The only downside is that the pricier ingredients make mac ‘n’ cheese an extravagant venture in our house. Oh well, it’s worth the splurge.






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