My husband thinks his macaroni and cheese is better than mine.
But, even I have to admit, his macaroni and cheese is exceptionally delicious…at least the first bite always is. That’s all he’s normally willing to share before sternly telling me to go make my own.
Luckily for you, I’ve convinced him to share his secrets.
So, without further ado, I present:
My wife thinks she makes the best mac and cheese. It’s good, for sure, and I tell her it’s the best, of course. But I can do it better. I do a lot of things better than her, like pushups and beer belching, so why can’t I have mac and cheese too? So guys, listen up. (Wait, there probably aren’t many guys reading…) But if there are, this is my secret weapon (and only weapon) in the kitchen. My go-to dish when I have to cook for myself.
Here’s what you’re gonna need:
(Kaylin put that heading in. I would have said, “All you need is this stuff:”)
One Box of Kraft macaroni and cheese (must be powdered cheese)
Some milk (skim, 1%, 2%, 3% or whole will do just fine. Use creamer if you want. Or skip the milk. It doesn’t matter.)
Half a stick of margarine or butter. Doesn’t matter.
And you’ll need some tools: a pot with a lid. A spoon to stir in the pot. And a thingy pictured below to strain boiling water away from noodles.
And no man-project can be completed without beer. So open one:
Here’s what you’re gonna do:
Put water in a pot and turn the stove on high. Heat until boiling. (You’ll know it’s boiling when it bubbles a lot. I think it’s about 650 degrees hot)
Pour the noodles from the box into the water and stir. Cook the noodles in the boiling water for like 4 minutes.
After about four minutes (or after completing that beer), pour the noodles into the thing in the sink to get rid of the water. Don’t rinse the noodles. Dry them thoroughly. Dryness is key.
Put the noodles back in the pot with the half stick of butter and some milk. I don’t measure the milk, and you shouldn’t either. And don’t read the box. It’s wrong for sure. Too much milk. I say use about as much milk as you could easily fit in your mouth….if that makes sense. DO NOT USE MORE THAN SOME MILK. Ignore the box at all costs. Stir over medium heat until the butter and milk are all but gone.
Pour in half (AND ONLY HALF!) of the contents of powdered cheese and stir until it’s not powdery any more.
Pour in the rest of the powdered cheese and stir until almost completely mixed in. And I mean “almost”. Don’t go all the way. You’ll thank me in a minute.
Now you’re done. Garnish with a fork and eat. Do not put this great dish on a plate, and do not even consider sharing with anyone. If you must share, make two boxes. Why no plate? Because we’re making dinner, not dishes. (Editor’s note from Kaylin: For safety, at least use a hot pad to hold the pan.)
Enjoy. With another beer.
Linked at: The Country Cook, Kitchen Fun with my 3 Sons,