How do you make your mac n cheese?

1 week ago (edited) Report 👍

sorry I'm late. I ate enough boxes of blue box kraft to build a skyscraper. I'm trying to cut all the phony chemical ingredients from my diet so I make most everything from scratch now, which has made a diff in how I feel from day to day.

My replacement for the blue box prepares in the same amount of time but needs a little more effort. boil water in one pan, when boiling add 1 and 1/2 cups of non-enriched macaroni (one ingredient, durum wheat semolina) in the boiling water until tender. put 1/2 cup of whole milk in a jar with 3/4 tsp of cornstarch and 1/4 tsp of salt, shake well, pour and put on the lowest heat setting in another pan. grate 1/2 of one of those $2-3 blocks of mild or medium cheddar really fine and continually stir it in the milk mixture until fully dissolved, killing the heat entirely a few minutes later. it'll be done just barely ahead of the macaroni. when the macaroni is done, strain and add it to the pan with the cheese mixture and mix well. boom!! 5 ingredients. better than the best day of velveeta or whatever the local BBQ joint is serving in under 20 minutes. too yummy to ever want to return to the box!

3 weeks ago (edited) Report 👍

The baked Mac n cheese we make uses a block of cheddar, macaroni elbows, water, evaporated milk, salt, pepper, butter and egg. Sometimes my family will experiment with different cheeses but so far I think classic cheddar has been my favorite

3 weeks ago (edited) Report 👍

the only thing i can really say on the matter of how i prefer it without any of the accessories is that it needs to be thick. i like white cheddar mac where i can get it and i won't be mad if you throw another kind of cheese at me...but to be totally honest? i like to throw a bit of chicken or hotdogs in there, maybe with some lemon pepper...and kraft is pretty mid imo. i don't have a total aversion to it, but the SHELLS are right there!! use 'em, ppl! but hey, i'm just an alien :3

3 weeks ago (edited) Report 👍 1

I like the cheese in my mac and cheese to be a little thick, which is why I prefer Velveeta when it comes to making it, but I haven't had it in years, so my dad's Kraft mac and cheese will do just fine. I do like bacon in mine; sometimes my dad adds beef (after it's cooked in a separate pot) to it, and it's really good! :3

3 weeks ago (edited) Report 👍 1

all macaroni and cheese is good to me, each type just has its time and place. boxed versions are something i like when i want ease of preparation and to go along with something like chicken nuggets. i think i eat m&c not very often, so that’d be a typical choice if i did desire it. though i have made a “proper” one a few times, which to me, is more of a special occasion thing. baked. no egg. not much seasoning, simple is enough: pepper, salt/garlic salt (normally doesnt need much considering cheese is salty), paprika, onion powder. heavy cream or half & half + butter & the seasonings heated enough to melt the cheese once added in -pretty much turning off the heat so that that cheese/cream doesn’t chunk up- then adding noodles that are not super soft as baking will cause them to soften more. put in a dish. put cheese on top (normally id use cheddar, colby jack, and maybe some other white cheese for fun). bake for a few minutes just to heat it all up good. broil to get the cheese crusty. done. who knew id have so much to say about something i rarely eat.