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Everybody can't resist Mac and Cheese... especially if it's gooey, warm, and soft.
It's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on
tailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!
Here's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either
as quickly. It, in fact. stays gooey longer than Kraft.
Makes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.
*Disclaimer: Pictures in Instructable is not mine.
It's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on
tailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!
Here's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either
as quickly. It, in fact. stays gooey longer than Kraft.
Makes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.
*Disclaimer: Pictures in Instructable is not mine.
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Signing UpStep 1Requirements:
Ingredients:
-Velveeta cheese - Be sure to have along box on hand!
-Elbow Maccaroni - any size will do, but best results is medium sized elbows.
-Milk (Optional).
Need:
-Pot and Strainer
-Water.
-Velveeta cheese - Be sure to have along box on hand!
-Elbow Maccaroni - any size will do, but best results is medium sized elbows.
-Milk (Optional).
Need:
-Pot and Strainer
-Water.
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We make it like this with milk, butter, pepper, and throw in a little cheddar for some extra yum factor. I find it easier to mix in your velveeta by cubing it into about 1 inch cubes.
I also salt the water that we boil the noodles in, and if you put about a cap full of cooking oil in the water, you only have to stir the noodles once when you put them in and they won't stick, and by salting the water you have it pre-salted, but not too much.
If you happen to over salt the water, then just throw in half of a raw potato for a few minutes and it will absorb it.
How does salt water keep the noodles from sticking? I never knew that was possible. Awesome! I didn't know raw potato can absorb!
Thank you for commenting the Instructable.
The salt water helps with the non stick, but the cap of cooking oil tops it off. It just puts that layer of film in the water, and then when you drop your noodles in it just barely coats them and as they cook they soak up the salt in the water to give that nice natural salt flavor. without having too salty spots or none at all.
I personally don't like to add salt to my food unless it is just horribly bland, but I put just enough to lightly dust the bottom of my boiling pan when I first put the water on. Of course my pan may be quite different than yours in size, and I am cooking for seven usually so just go to taste.
You are quite welcome and I hope it helps, sorry for the wall, but I have diarrhea of the keyboard today.