As a child boxed mac and cheese was always moms ‘back up’ dinner when she was too tired to make anything else. One thing that always got me as a kid though was the fact that the final meal looked nothing like the picture on the box. What the hey, right? Well, in recent years I’ve discovered the key to making the picture perfect box of mac and cheese.
This mac and cheese will blow your mind, defy you’re wildest dreams, and delight your senses. I’m ready to give you the key, the secret ingredient, to this boxed masterpiece. Get it now for just 3 easy payments of $9.99! Just kidding, read on for step by step comprehensive instructions for those of you who are too hungry to think.
Most of you probably think that making mac and cheese is pretty self explanatory, considering the instructions are right on the side of the box. However, I’m also aware that a lot of people have trouble doing anything when it isn’t written out for them to follow along with step by step. Being no cooking genius myself, I’d really like to make this as simple as possible, providing pictures and instructions to make this so easy you’ll eat mac and cheese for every meal, because its that awesome. No more dry, or oily, or cheese sauce so thin you could drink it. That is not the true meaning of mac and cheese, you’ve all been deprived of this delectable dish for far too long now… alright, and it’s now time to begin the cooking process.
Here’s what you’ll need:
- One box of Kraft (or generic brand) mac and cheese; works best with the original.
- ¼ Cup salted butter, melted. (½ a stick: 4 table spoons)
- ¼ Cup of Sour Cream (this provides the thick, creamy, deliciousness we all desire!)
- One table spoon of milk, optional, depending on how thick you want the cheese
- One large sauce pan (used to cook the pasta)
- A strainer: Holes must be small enough so that pasta won’t fall through!
Alirght, now we’re going to begin the making of the mac and cheese!
Step 1: Fill sauce pan about half way with water.
Step 2: Place on burner and raise the temperature to High.
Step 3: Open your box of mac and cheese and remove the powdered cheese packet.
Step 4: Wait for the water to come to a rolling boil.
Step 5: Dump the noodles into the sauce pan and set a timer for 8min.
Step 6: Stir the noodles for about a minuet so they don’t stick to the bottom of the pain.
Step 7: Turn down the heat a little so that your pasta doesn’t boil over.
While you’re waiting there’s just enough time to whip up our key ingredient: the sauce!
Step 8: Place half a stick of butter in a microwave safe bowl (I like to use my 2 cup measuring cup, personally.)
Step 9: Microwave for about 45seconds to 1minuet (Or until melted)
Step 10: Place a large dollop of sour cream in with the melted butter (about a ¼ cups worth)
Step 11: Dump entire contents of cheese packet into the bowl with butter and sour cream.
Step 12: BLEND IT! Use a hand mixer if possible for super creamy cheese sauce, if all you have is a whisk, that’s okay, your sauce may have some lumps though.
Once your sauce is done, your noodles should be done as well, or pretty close. So wait for them to finish!
Step 13: Strain the noodles!
Step 14: Put the noodles back into the hot pan
Step 15: Dump/scrape all of the cheese sauce out and mix through noodles.
The combination of warmth and the fact that the noodles probably still have some water on them will thin out your cheese sauce a bit and coat them evenly with cheesy delight.