Yes, you read that right. I’m actually writing a post about how to cook Kraft Dinner. The boxed macaroni and cheese with the powdered cheese and instructions on the box. However, I don’t like the instructions on the box. They are unreliable. They create watery Kraft Dinner. They cause over cooked noodles. They are just plain wrong. But worry not, because I have spent years honing my ability to cook the perfect bowl of Kraft Dinner every time! I have tried and failed, troubleshooted cooking times, experimented with margerine amounts. And now I am ready to disclose my secret to the best, cheesiest, most delicious mac n cheese you’ll ever have.
Quick disclaimer is that this method has only been thoroughly tested on regular Kraft Dinner branded boxes. Results with other cheese types, noodle shapes, and brands are varied.
- Fill a saucepan with water. Salt the water. Put in a little bit of oil (vegetable or other). This helps it to not over flow. Cover with a lid and put on stove to boil.
- When the water is rapidly boiling, uncover and pour in the noodles. Set aside cover. Turn down the heat only a slight amount, not as low as the box says.
- Stand there and stir it. Taste the noodles every once and a while to see if they’re done. For me it usually takes about 5 minutes, but the water to noodle ratio will affect this.
- When the noodles are at your desired hardness, pour the pan out through a strainer. Don’t rinse the noodles. Return them to the same pot for mixing the sauce.
- Pour the smallest splash of milk. A 1 second pour. This is just to add the slightest moisture to the sauce.
- Add the margarine. Put about twice as much as the box says to. Cover the spoonfuls of margarine with the noodles, so they melt faster. The time it takes you to put away the margarine and milk, the noodles should be ready to be stirred.
- Stir the Kraft Dinner until the margarine is almost completely gone, with only a few small chunks left. Pour in the entire packet of cheese.
- Stir thoroughly until all the noodles take on the orange of the sauce. Use both stirring motions, and folding in. Serve hot.
Now you should have a bowl of very think, cheesy mac and cheese. All of the cheesy goodness should now stick to the noodles, instead of being watered down and left at the bottom of the bowl. Good luck and later days!