Now, I love the shredded cheese that comes in a resealable pouch, I use it a lot. Instead of adding American cheese, use all of the butter that the box calls for (four tablespoons), and add half a cup of shredded sharp cheddar cheese.
#How to make good mac and cheese mac#
My four tips aren’t the only ways to improve boxed macaroni and cheese! Delicious dairy substitutions:Īmerican cheese is just one substitution that can take your boxed mac and cheese over the top.
#How to make good mac and cheese upgrade#
That’s it! Four easy tips to upgrade your boxed mac and cheese from good to delicious! Even more ways to make any boxed mac and cheese better! That way, when the pasta is done you can strain it, put it back in its pot, and stir in the sauce! If you don’t mind having an extra pan to clean, you can make the sauce while the water is coming to a boil and the pasta is cooking. And you’ll have to do a bit of extra stirring to get the pasta separated again, but it will separate, and taste great! Or, use an extra pan to save time You just have to be extra careful when it’s time to add the pasta to the sauce, because it will tend to fall out of the strainer in one big clump, and that could make a big mess (I speak from experience, and yes, hot cheese sauce burns like a mofo). In that case, just let the pasta sit in the strainer or colander you used to drain it, and don’t add the tablespoon of butter to it (add it to the sauce, instead). At the end of the day, one more bowl for each thing you cooked adds up. Now, if you absolutely don’t want to use another dish and just want to serve the mac and cheese in the pot, I get you. But I mention it because I don’t want to be responsible for ruining your non-stick cookware. This could be an old wives’ tale, I have no idea-it’s never happened to me, and I boil long pasta in this awesome pasta pot all the time. But if you’re using a pot with a non-stick bottom, you may want to wait and add the salt after the water comes to a boil, because supposedly the undissolved salt sitting on the bottom of the pan as the water heats up can make marks on the non-stick surface. Now, I add the salt as soon as I put the water in, because otherwise I forget, every time. This is your only chance to season the macaroni itself (the rest of the flavor will be on the outside of the pasta), so go ahead and put a spoonful of kosher or table salt in there. Adding salt to pasta water should just be automatic, no matter what you’re making. I can’t believe that Kraft doesn’t tell you to do this. My favourite wine match for macaroni cheese is a crisp unoaked Chardonnay, but if you prefer red, a soft, fruity Merlot from Chile or France would work well here too.My first trick is to add salt to the water before cooking the pasta. My kids like to eat this with baked beans! I like to serve this with a simple side salad dressed with my favourite Honey Mustard Dressing. But after the best part of twenty years fiddling with it (it’s one of my oldest recipes) I think I finally have it nailed.įor me the key is getting the cheese sauce just right – not too thick, then making sure you under cook the macaroni so it doesn’t get overcooked when you put it in the oven and finally, putting it all in a really hot oven for just a short amount of time to crisp up the top without overcooking the macaroni or the sauce. I always used to get super frustrated because the cheese sauce would soak into the macaroni, meaning it was too dry and the pasta was overcooked. We have it pretty much on a weekly basis, and I’ve spent a good many years perfecting it. Macaroni cheese is one of my all-time favourites – serious comfort food. Crisp on top, oozing with sauce and with perfectly cooked pasta, my Super Simple Macaroni Cheese is totally delicious, ready in just 20 minute and so simple to make – perfect for those busy days when you just want something easy!