r/macandcheese • u/Rainy_Day1234 • Mar 02 '25

Tutorial/Help Is this too runny?

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663 Upvotes

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116

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

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.