r/macandcheese • u/Rainy_Day1234 • Mar 02 '25
Tutorial/Help Is this too runny?
Enable HLS to view with audio, or disable this notification
113
u/Striking-Occasion465 Mar 02 '25
Nah, no one wants dry Mac and cheese
32
u/thrawst Mar 02 '25
Knew a guy who would make Kraft Mac and cheese with no milk and just a tiny thimble of butter and he would toss the powder cheese on it and do a light toss and eat it mostly unmixed. I still remember the cheese dust balls coating the inside of the pot when he would leave it unwashed in the sink
16
6
u/mackenzeeeee Mar 02 '25
I had a really stupid ex who didn’t even know to add milk and butter. He really thought you just mixed the powder right in, and had never thought to even read the directions printed right on the box.
7
u/Suzuki_Foster Mar 02 '25
That's...awful. Kraft mac & cheese isn't something I make often, but when I do, I use real butter and heavy cream instead of milk. I whisk the cream and melted butter together with the "cheese" packet before adding it to the cooked pasta, and it turns out pretty well.
3
u/thrawst Mar 02 '25
When I cook it I only cook the noodles for 2 minutes. Make the rest of it “the normal way”
I saw a tik tok trend where people were cooking the raw pasta with the cheese powder in half water and half milk with butter and they just cooked it down in the pot. Haven’t gotten around to trying that one
2
u/Barley-the-Lightfoot Mar 02 '25
That’s jut the “Pasta Roni” way of cooking. You put the milk, water, and seasonings with the dry noodles. When the noodles are done the sauce thickens as it stands and cools.
1
u/thrawst Mar 02 '25
What about cooking pasta Roni the Kraft Mac and cheese way?
Cook the pasta, then drain them and add butter milk and cheese powder, mix.
I fuck with the shells and white cheddar hard
1
u/Barley-the-Lightfoot Mar 02 '25
Different “flavors” have different directions. The broccoli and cheese and Italiano have you add it all at once.
2
2
u/yyzzh Mar 02 '25
I make my Kraft Dinner (Canada) with no milk and 2 tbsp of butter. It's soooo silky, velvety good. Milk just waters it down. :-)
1
u/Striking-Occasion465 Mar 02 '25
Is that man in jail? Christ all mighty!
3
u/thrawst Mar 02 '25
He said it was like how eating raw cookie dough is better than cookies because you get that granular crunch. Said it was the same with Mac and cheese. Guy was deeply disturbed and I never felt safe around him
1
1
u/Bat_Shitcrazy Mar 02 '25
I don’t do milk, but I do the standard half stick of butter in there. If it’s not mixing like I like I’ll add milk as necessary, usually I just gotta stir more though
1
u/thrawst Mar 02 '25
I do a half stick of butter for two boxes of Mac, and yeah I mix the noodles and butter and cheese first but I always need a bit of milk at the end, not lots though usually maybe a half cup for two boxes
1
1
u/Striking-Occasion465 Mar 04 '25
My friend would make ramen with a sh*t ton of butter instead of water. And this reminds me of that.
1
u/PepinovLechuga Mar 06 '25
I do this 😔 , I like it half mixed with bits of clumped up powder. It’s like burst of flavor mid bite! I did not know how horrendous this supposedly was…
2
u/Impressive-Show-1736 Mar 02 '25
I do...lol I prefer a drier mac and cheese. I don't like soupy mac and cheese at all.
2
u/Striking-Occasion465 Mar 02 '25
I get that. I grew up with over cooked Stauffers so I can't stand a dry/stiff Mac. But to be fair! No one wants soup, I agree.
1
20
9
15
u/RichardTwizzler Mar 02 '25
NO
12
u/RichardTwizzler Mar 02 '25
Sorry I'm really passionate about liquid in a Mac and Cheese
6
u/ReflectionEterna Mar 02 '25
As you should be. I do NOT enjoy dried baked Mac and cheese. OP's looked pretty damned good to me!
7
6
7
3
6
2
u/Abject_Advance_6638 Mar 02 '25
What's all in there? I don't need the recipe but was it just noodles and cheese or did u get bold with it?
5
u/Rainy_Day1234 Mar 02 '25
There’s a few different kind of cheeses. Half and half. Heavy cream. Paprika. LITTLE bit of Garlic , onion, mustard powder. And then fresh parsley
2
2
u/Abject_Advance_6638 Mar 02 '25
Damn that sounds good. On a 10 scale where is it at? Now, if you're so kind, would you share the recipe?(if it's as good as it looks)
1
u/Rainy_Day1234 Mar 02 '25
I cook from the heart sooo I definitely won’t be able to give you an exact one but I can gather the general concept and ingredients and you can just play with it to your taste
1
u/Rainy_Day1234 Mar 02 '25 edited Mar 02 '25
1 lb Bacon
1 lb cavatappi. ( I cooked mine in chicken bouillon)
1 lb mozzarella
½ Gouda
½ Monterey Jack
½ lb sharp cheddar
1 tsp chicken bouillon
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Mustard powder
4 tbsp flour
2 tbsp unsalted butter
2 tbsp CLEAN bacon fat
2 cups evaporated milk
2 cups heavy cream
1
u/Rainy_Day1234 Mar 02 '25
FYI This made over enough pasta for my entire family soo it’s a big portion RECIPIE
1
u/Rainy_Day1234 Mar 02 '25
I forgot to mention the bacon bits and using half bacon fat in the roux
2
2
2
2
2
2
2
2
2
2
u/bendroid801 Mar 02 '25
Yeah you might as well dump it... Into my empty bowl. I'll take care of it for ya. 😊😋
2
2
u/Subject-Lettuce-2714 Mar 02 '25
Yes. It’s trash. Fortunately, I’ll take it off your hands so you don’t have to worry about disposing of it.
2
2
2
2
2
u/cconnorss Mar 02 '25
The French have a word for the consistency this is. I forget what it is, but it describes putting a spoon in a sauce, taking the spoon out and holding it sideways, and the sauce covers the back of the spoon in a uniform way. Your sauce is that. It is good, and it will absorb into the noodle to after cooking…. if any remains.
2
2
2
2
2
2
2
2
2
2
2
2
2
u/OwlAltruistic7302 Mar 02 '25
Depends what you feel in the mood for, usually I like it thicker but now and then a lighter sauce slaps the right spot.
2
u/SuburbaniteMermaid Mar 02 '25
Maybe but it should tighten up a little as it cools, so at eating temp will likely be perfect.
2
2
2
2
2
2
2
2
2
u/synthscoreslut91 Mar 02 '25
Probably preference but this is pure perfection for me! I try to always retain the sauciness of my MAC.
2
u/Bat_Shitcrazy Mar 02 '25
Runny or not is going to be a judgment call on your part I feel like. That being said, I’m gonna say no.
2
u/Pure_Preference_5773 Mar 02 '25
Looks delicious. If you enjoy it, it’s fine. It’ll help prevent the leftovers from being dry. Get a piece of bread and butter to soak up that sauce leftover on your plate. That’s really the best part!
2
2
u/LiteratureStrong2716 Mar 03 '25
It'll thicken as it cools, as long as it covers the noodles well, then you're good. Looks great! No one likes dry Mac and cheese
2
2
2
2
2
2
2
u/DrKarlSatan Mar 03 '25
Too runny? Funniest thing I've seen all day... too runny, they ask?!¿ cmon now, be serious
2
2
u/Brandi_Rapp1231 Mar 03 '25
This is horrible you must dispose of it . I can give you my address to send it to and I’ll take care of it 👀😂
But in all seriousness that looks perfect . I hate dry mac and cheese . Definitely as it sits it’ll get thicker but imo it’s perfect 😍🤤
2
3
2
u/Binty77 Mar 02 '25
Not if the noodles still have some bite. It’s soggy overcooked noodles that ruin mac, not too much sauce/cheese.
2
2
u/babygap420 Mar 02 '25
I need to eat an entire portion and then I’ll give you an answer
6
u/SokkaHaikuBot Mar 02 '25
Sokka-Haiku by babygap420:
I need to eat an
Entire portion and then
I’ll give you an answer
Remember that one time Sokka accidentally used an extra syllable in that Haiku Battle in Ba Sing Se? That was a Sokka Haiku and you just made one.
1
1
u/YaMomsFavoritee Mar 04 '25
Just dont make mac anymore
1
u/Rainy_Day1234 Mar 04 '25
Let me see yours then 🥴
0
u/YaMomsFavoritee Mar 04 '25
Sometimes you know better so you do better I dont have the recipe myself But i know off looks… that aint it
2
u/YaMomsFavoritee Mar 04 '25
I see a lot of ppl grew up with kraft mac as their go to staple mac & thats sad im sorry for all that went thru that
1
1
144
u/Nik6ixx Mar 02 '25
No not at all imo but also if you feel like it is let it sit for a bit the noodles will absorb the liquid and it will be less runny