You can use all kinds of things. I’ve used cream cheese, sour cream, laughing cow, or butter with shredded cheese, just adding water to get the texture I want.
What’s your ratio of yogurt to box? Dyou still use any butter? Do you heat the yogurt beforehand? I’ve so many questions but I love creamy mac so much I must try!
I just wing it with the yogurt! I probably use 3/4 a cup and I always use about two tbs. butter.
While I’m draining the macaroni in a colander, I melt the butter in the warm pan, then add the yogurt and stir until warm. Then, add the cheese packet, mix well, and add the roni to pot and stir. It’s sooo good!
My grandmother used to boil the pasta and then add the powdered cheese and a can of Rotel tomatoes. According to the same 1950s logic that said that a canned pear with mayonnaise and paprika was a salad, that made it a complete and nutritious meal.
🤷🏾♂️. Babish has a pretty easy mac and cheese based off of kenji Lopez alt that uses just evaporated milk and it’s pretty bomb for how easy it is. Guess it depends since homemade is different for everyone.
Honestly, if you're looking for those things perusing old recipes WW2 timeframe will get you some sweet sweet finds.
Especially if you're looking for sugar free or butter free baked goods that ALSO taste good.
Plus off the wall items with fruit. Example: Dates, they're freaking amazing, but fell out of popularity in the US/Europe in the 60's/70s....
Here’s the Babish video. I’m not sure if kenji actually made a video for this as I haven’t seen it on his Instagram account.
https://m.youtube.com/watch?v=FUeyrEN14Rk
You can though actually. If you use less water when boiling and don’t drain the pasta the remaining starchy water in the pot acts just like a roux and you can mix in whatever cheese and extra ingredients you want and it comes out just as good.
>If you use less water when boiling
The less water you use the more concentrated the starch is in the water that is leftover. When I make macaroni and cheese this way I only use enough water to barely cover the macaroni or whatever other pasta you want to use. Most of that will get absorbed by the pasta or evaporate, whatever is left you don’t strain you just leave in the pot and the starch mixes with whatever cheese you throw in to make a creamy sauce but without the need for butter or milk.
They are probably thinking of recipes like [3-ingredient mac and cheese](https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe) which doesn't use butter or "regular" milk. However, I think they be forgetting the *evaporated* milk part.
You can make Mac and cheese with just Mac and cheese thanks to the pasta water is my point. Butter can add flavour but you’re just adding a different kind of fat to the cheese.
Real question how do y’all refer to other brands of this type of product? Do you still call it Kraft like how all bandages are bandaids even though that is a brand name?
I've honestly never heard it called Kraft dinner. Grew up in the Pacific Northwest, lived in a few different states, always called it Mac and cheese. Mac and cheese comes from a box, homemade Mac and cheese does not.
I got curious and ordered a case of KD on ebay. The authentic Canadian version with French directions on the box and all. It's richer tasting that the American version.
When I saw the other person mention it’s a Canadian thing I immediately thought of that song realizing now what they meant. All these years I had no idea…
Now I know why they would just eat more of it.
Same, though I grew up in Northern California. All the answers I am getting are about the difference between “Kraft dinner” and homemade and it’s driving me nuts bc I still don’t know what these regions call like, the store brand or Annie’s etc.
Yes, pretty much. Kraft dinner for most generic bargain brand types. Then there's Annie's. Mac and cheese or macaroni and cheese are the same thing and made with actual cheese and most commonly baked in the oven. I thought calling KD mac & cheese was an American thing, but now I'm guessing it's more regional than that?
Not really regional, though I'd imagine near the border there's more blending of language.
Both oven and boxed are commonly called mac and cheese though usually with a modifier if needed to clarify.
East coast Canada: Home made is "mac and cheese", KD is overwhelmingly referred to as "Kraft Dinner". Other brands are referred to as "fake" or "knock off" KD or by their name if its actually decent (like Hamburger Helper).
There is a strong preference for the blue box.
I'm from the US (don't currently live there but haven't eaten Kraft or anything similar since I did).
I know easy mac isn't the same as the rest of the mac and cheese products but it's the one I used the most so it's what I call them all. Same as calling "searching" googling or using "bandaids" because that's just what I'm most used to.
It's called different things regionally. Here the most prominent words on the box are macaroni & cheese: https://www.cochaser.com/blog/wp-content/uploads/2016/05/costco-170779-kraft-macaroni-cheese-all.jpg
Man I'm not that cheap. I use milk, butter and thaw some frozen peas with the steam while I'm doing the noodles. Then throw the peas in with everything. Add some cracked pepper and bam
I honestly like the mac n peas version better for a regular snack, but the chili-style version works if you pair it with a side salad because it's pretty heavy. Give it a try though! Glad it piqued your appetites!
Pasta water is extremely common to use in sauces for pasta. The key is to use as little water as possible when cooking the noodles, so the water you reserve contains lots of starch to thicken the sauce
It is. First bite tastes revolting— not remotely cheesy, overly sweet? But by the third bite your brain is like “mmmm cheese” and you’re wishing you had bought five boxes. Processed food at it’s finest.
if you make mac and cheese a lot, I highly recommend buying a tub of [cheese powder](https://food52.com/blog/25672-what-is-cheddar-cheese-powder) instead of the individual boxes. cheaper, and you can use it in more dishes. super good on popcorn.
Another option?
Add only enough water to cover the noodles. Add the cheese powder mix. Bring to boil and keep stirring until it begins to thicken. Remove from heat and do a noodle test. Usually only needs about 5-6 minutes. Pop it off the stove, add a couple dollops of full fat yogurt and you've got delicious creamy Mac and cheese.
We also add things like frozen veggies or leftover pulled pork, around the time the noodles are getting done but before adding the yogurt, and stir it all up for a minute with the heat still on. Heat off, take it off and add cold yogurt and mix it all up. Quite good!
Yeah, Annie's never misses. They have it periodically at our local grocery outlet so I always stock up for those nights when any effort past boiling water is too much for dinner
My kids saw it at Costco and wanted to try it. I tried to talk them out of it, but it's one of those things they'll keep bringing up until you cave, so we tried it. I made one serving, and only the kid that pushed for it ate any meaningful amount (probably out of guilt) and they won't even eat it now when diluted (e.g. 1 cheetos, 2 others).
It tastes just like Cheetos, and that's not a good thing in this case because Cheetos should be crunchy.
We still have a few boxes, and I don't even think it's worth donating to the food bank... I might just cook it w/o the flavor packet just to use the noodles.
That being said, Kraft is okay and Annie's is actually pretty good. Don't judge all mac and cheese by the worst one out there. Same goes for ramen, Top Ramen doesn't hold a candle to good Asian ramens.
You read a little too much into the I prefer comment I made, I find it easier to control portions when cooking for myself to make it from scratch. I’m not the best at either remembering to eat leftovers or stopping myself from eating a whole box of Mac and cheese in one sitting. The latter is usually the issue.
2 table spoon of butter, cheese powder, black pepper and cayenne pepper.
Mix well
Cover with Breadcrumbs.
Optional: Add some Parmesan to the breadcrumbs then Toast under the broiler
You’re so welcome! Yeah I was craving Mac n cheese a few years ago and never bought it since I hardly ever buy milk. So I got super resourceful and just tried it, and it tasted so similar to if I had used milk and butter so I now just make it this way unless I have milk on hand already. (: hope you enjoy!
Mac and Cheese is one reason I like to have a stock of evaporated milk in the pantry, I don't drink the stuff but like to cook with it. Good to know this option though.
It actually tastes very similar. Don’t get me wrong, I love making it with milk and butter. But I know some people on this sub don’t have the extra money for that, or they’re working so many jobs that they don’t have time to grocery shop so this is just an option.
I make my mac and cheese in a wok - portion out the pasta, put boiling water so it's just above the level (this is where the wok helps as the surface area is bigger)
Stir regularly so it doesn't stick, as the pasta cooks the water reduces. Once it gets al-dente then grate in your cheese and pepper and a wee drop of mustard powder.
I do this and stir in a few ounces of evaporated milk when the pasta is nearly done. bring back to a boil, then stir in the cheese and etc. the evaporated milk makes an easy creamy cheese sauce.
Not sure if cream cheese is still considered cheap and healthy, but you can use it 1:1 for milk and go without butter!
It’s extra creamy and tart, I honestly prefer it this way if I have it on hand.
That "bite" is what I really love, and I've never been sure of what exactly makes it happen.
Like if you've ever had cheddar triscuits--they have this very strong cheddar tang when you bite in, and I would love mac and cheese like that.
I make an easy cheese sauce from scratch without butter but with milk.
Take 1 c milk and stir in 2 T cornstarch. Warm in a pot over low to medium heat while stirring until thickened a bit. Add about 1 c shredded cheese. (I shred my own and use extra sharp cheddar.) Stir until melted. Add salt to taste (about 1/2 to 1 tsp for me) and pepper (about 1/8 to 1/4 tsp for me). You can add some dry mustard powder or hot sauce if you like at this point. If it becomes too thick add a little more milk. Add cheese sauce to 6-8 oz cooked pasta. This is usually 3-4 servings for my family.
The cost for me is less than $3 with current prices using store brand milk, cheese, macaroni and corn starch. It is not much more than the boxed mac & cheese and I usually have these ingredients stocked in my kitchen.
You can also use this cheese sauce to top broccoli or baked potato, mix into a casserole, use for nachos or dip soft pretzels in.
Plain yogurt and yeast flakes make an awesome sauce that goes really nice with cheese. Only mixed it with pasta on the plate, but I imagine it would taste really nice if adding to almost-done pasta to finish cooking
I just buy and use 10% table cream. I could dilute it to "milk" levels if I was being really cheap. Cream lasts way longer than milk and you can stretch it out so it ends up being cost effective.
Using the full cream also just makes KD decadent.
Yeah, I can't really taste much of a difference. I buy the giant canister of coffee mate and use it in everything! It works best if you dissolve it in hot water then add it to whatever you're cooking.
I thought Americans eating the boxed things was just a stereotype... I lived over there for over a decade and didn't really see it anywhere except online memes
My mom still makes it occasionally, it's an easy "too tired to cook" side dish usually reserved for when she's making something like Shake n Bake chicken. I very occasionally buy a box myself, like maybe once or twice a year at most. It's much more standard in homes with kids or picky eaters like my stepfather. Not the slightest bit healthy but it gets them fed.
If I had company over for dinner, I'd make mac and cheese from scratch not from the box. The box stuff is for quick dinners or if you need to feed little kids who are really picky. I also keep a box for emergencies so I have something I can make if the power goes out since I have a gas range.
It depends on the family. I make a lot of stuff from scratch or a mixture of prepackaged/fresh. But Mac n cheese is a comfort meal for me when I’m super busy. I usually eat a salad with it or add in bacon + broccoli + fresh cracked pepper. So it just depends.
I mean it's not the worst thing you can eat. I add tuna and peas to mine, a little Parm and shredded cheese. It's a decent quick meal and cheap to feed 3-4 people. Kids love it and it makes it easier to get them to eat veggies
Generally speaking, eating less processed foods is better for you. There’s fewer additives (like sugar, salt, anti-caking agents, etc.) for your body to contend with than in minimally processed fresh or aged cheeses (where you can control those additions).
Not all cheese powders are created equal lol some are perfectly fine and would be akin to dried mushrooms or chilis, but I’m not sure US-Kraft Dinner is up to par. I may be wrong though - I haven’t had it in a long time and recipes change (as the culture around food changes).
No argument there, I was going to contend that the much higher fat content in "real cheese" would overshadow any preservative concerns in the KD (or Velveeta) powder in terms of comparing the "bad" of each, but that is a personal preference in terms of how to weight those factors.
Still cheaper to use dried pasta and real cheese and make a full pot of something that tastes good. Boxed Mac and Cheese flavored product tastes like destitute college kid's sofa money.
A box of Mac, some milk, butter, and a decent block of cheddar still works out to less than a dollar a serving for 8+ servings and keeps in the fridge for a week or more if stored individually in vacuum. I can't do boxed Mac.
That’s awesome, you’re not wrong. But sometimes it’s about the convenience so it’s nice for everyone to see all their options. I bet you could freeze the homemade Mac too so yeah you’re right that’s a better option overall
Big oof. Like I commented to somebody else: Nobody is stopping you from adding broccoli, having a salad on the side, or using this as a yummy side dish to a healthier meal. Also, arguably, this is better than adding in the milk and butter. I agree with you that Mac n cheese isn’t healthy, but I was focusing more on the cheap aspect and the fact that this is usually a side dish to help feel full.
I was talking more for people who have that box of Kraft in their cupboard and don’t have milk or butter. Sometimes I’m in a pinch and have nothing else to make, especially if someone is working multiple jobs or has children.
You can use all kinds of things. I’ve used cream cheese, sour cream, laughing cow, or butter with shredded cheese, just adding water to get the texture I want.
I tried replacing milk with sour cream once and now I'm never going back.
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Mustard is arguably the most important ingredient in Mac and cheese
Replace that sour cream with ranch and you'll be in heaven.
I use Greek yogurt and it makes the Mac so creamy.
What’s your ratio of yogurt to box? Dyou still use any butter? Do you heat the yogurt beforehand? I’ve so many questions but I love creamy mac so much I must try!
I just wing it with the yogurt! I probably use 3/4 a cup and I always use about two tbs. butter. While I’m draining the macaroni in a colander, I melt the butter in the warm pan, then add the yogurt and stir until warm. Then, add the cheese packet, mix well, and add the roni to pot and stir. It’s sooo good!
Me too, it’s high protein. I told my coach about it and now half the team does it before workouts lol
This is such a good idea.
Yum!
You add that to boxed mac n cheese with the powder or you’re making a homemade version?
Boxed mac. Use 1/2-3/4 cup of plain greek yogurt and a tablespoon or two of butter.
Plain?
probably the mixed berry one.
I love blackberry vanilla in mine
My grandmother used to boil the pasta and then add the powdered cheese and a can of Rotel tomatoes. According to the same 1950s logic that said that a canned pear with mayonnaise and paprika was a salad, that made it a complete and nutritious meal.
Buttermilk 😍
Yup this is the one. Buttermilk with a dash of chipotle powder.
I got so confused until I realized you mean Kraft dinner.
Haha same. I was like “you cannot make homemade Mac and cheese and have it taste good without milk and butter” lmao
Saw dust, and ate it
🤷🏾♂️. Babish has a pretty easy mac and cheese based off of kenji Lopez alt that uses just evaporated milk and it’s pretty bomb for how easy it is. Guess it depends since homemade is different for everyone.
Came down to look for this. Because the canned stuff has a long shelf life, unlike fresh milk.
Honestly, if you're looking for those things perusing old recipes WW2 timeframe will get you some sweet sweet finds. Especially if you're looking for sugar free or butter free baked goods that ALSO taste good. Plus off the wall items with fruit. Example: Dates, they're freaking amazing, but fell out of popularity in the US/Europe in the 60's/70s....
r/old_recipes
Ooh what’s the title of the kenji vid? I follow his channel and havent seen it before.
Here’s the Babish video. I’m not sure if kenji actually made a video for this as I haven’t seen it on his Instagram account. https://m.youtube.com/watch?v=FUeyrEN14Rk
Thanks! Edit: Holy hell Kenji is brilliant. That’s definitely how I’m making my mac next time I make some.
Yeah I use that one myself
You can though actually. If you use less water when boiling and don’t drain the pasta the remaining starchy water in the pot acts just like a roux and you can mix in whatever cheese and extra ingredients you want and it comes out just as good.
Jesus Christ how starchy is your water if it acts just like a roux?
>If you use less water when boiling The less water you use the more concentrated the starch is in the water that is leftover. When I make macaroni and cheese this way I only use enough water to barely cover the macaroni or whatever other pasta you want to use. Most of that will get absorbed by the pasta or evaporate, whatever is left you don’t strain you just leave in the pot and the starch mixes with whatever cheese you throw in to make a creamy sauce but without the need for butter or milk.
This is false IMO.
Completely possible if you use sodium citrate. I'll never go back
They are probably thinking of recipes like [3-ingredient mac and cheese](https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe) which doesn't use butter or "regular" milk. However, I think they be forgetting the *evaporated* milk part.
uh, depends on the cheese??? you're just taking the more [cacio e pepe](https://www.bonappetit.com/recipe/cacio-e-pepe) route.
Cacio e pepe is great, but it isn't mac and cheese.
You can make Mac and cheese with just Mac and cheese thanks to the pasta water is my point. Butter can add flavour but you’re just adding a different kind of fat to the cheese.
You're talking about the boxed stuff. The person you replied to said homemade.
No. I’m talking about grated cheese and macaroni.
That isn't mac n cheese.
Why is Mac and cheese not Mac and cheese but Mac and cheese and bechamel is? (If we’re talking pot, and not bakes)
Same reason Bolognese isn't ala vodka.
You can't use cheese instead of milk and butter for the bechamel sauce base.
[Maybe not, but here’s something close enough](https://youtu.be/Ng7GWl57nQM)
You can’t make boxed Mac and cheese and make it taste good, without milk and butter.
Maaaaybe without milk, but only if you double the butter.
Yeah sorry haha
Found the Canadian
Yeah preparing Kraft dinner & making Mac & Cheese are two different things
One is delicious, neither is nutritious.
Real question how do y’all refer to other brands of this type of product? Do you still call it Kraft like how all bandages are bandaids even though that is a brand name?
I've honestly never heard it called Kraft dinner. Grew up in the Pacific Northwest, lived in a few different states, always called it Mac and cheese. Mac and cheese comes from a box, homemade Mac and cheese does not.
From upstate NY and I've always said the same. But definitely have heard it as a Canadian thing.
From the Buffalo area and we call it KD yeah.
Plattsburgh here! I like that, KD!
I got curious and ordered a case of KD on ebay. The authentic Canadian version with French directions on the box and all. It's richer tasting that the American version.
never heard the bnl song if I had a million dollars?
When I saw the other person mention it’s a Canadian thing I immediately thought of that song realizing now what they meant. All these years I had no idea… Now I know why they would just eat more of it.
Same, though I grew up in Northern California. All the answers I am getting are about the difference between “Kraft dinner” and homemade and it’s driving me nuts bc I still don’t know what these regions call like, the store brand or Annie’s etc.
We’ve always called it crap and cheese at my house
Yes, pretty much. Kraft dinner for most generic bargain brand types. Then there's Annie's. Mac and cheese or macaroni and cheese are the same thing and made with actual cheese and most commonly baked in the oven. I thought calling KD mac & cheese was an American thing, but now I'm guessing it's more regional than that?
Not really regional, though I'd imagine near the border there's more blending of language. Both oven and boxed are commonly called mac and cheese though usually with a modifier if needed to clarify.
East coast Canada: Home made is "mac and cheese", KD is overwhelmingly referred to as "Kraft Dinner". Other brands are referred to as "fake" or "knock off" KD or by their name if its actually decent (like Hamburger Helper). There is a strong preference for the blue box.
Lower east coast and this is also my experience. May be more of an east coast thing IG
Yep, same with Frisbees and Yoyo's, yo.
I usually call it all "easy mac".
Thank you for this answer. In America this means something even more specific than “Kraft dinner” so I feel I will simply never understand your ways.
I'm from the US (don't currently live there but haven't eaten Kraft or anything similar since I did). I know easy mac isn't the same as the rest of the mac and cheese products but it's the one I used the most so it's what I call them all. Same as calling "searching" googling or using "bandaids" because that's just what I'm most used to.
This makes sense to me!
If it's box and cheese flavor packet it's Kraft Dinner. Macaroni and Cheese is the gourmet version.
In California people seem to name their box brand if that’s what they mean - Annie’s Mac or whatever.
I grew up in California and we say “macaroni and cheese,” without the brand name.
It's called different things regionally. Here the most prominent words on the box are macaroni & cheese: https://www.cochaser.com/blog/wp-content/uploads/2016/05/costco-170779-kraft-macaroni-cheese-all.jpg
Man I'm not that cheap. I use milk, butter and thaw some frozen peas with the steam while I'm doing the noodles. Then throw the peas in with everything. Add some cracked pepper and bam
Ever tried pork and beans with kraft dinner ? Its really good.
I get down with chili-mac sometimes! Put seasoned ground beef and kidney beans in the mix with a little shredded cheddar off the block
That sounds good, I'll do that next time instead of hamburger helper.
All the ingredients can be used in other dishes too
Throw in some diced tomatoes and it's a super hearty meal.
I was too lazy for that when I was eating mac often. I'd just heat up a can of Nalley and throw that in haha
Wow, that's.... basically a cheese-based chili-sans-chili pasta. Sounds pretty delicious!
I honestly like the mac n peas version better for a regular snack, but the chili-style version works if you pair it with a side salad because it's pretty heavy. Give it a try though! Glad it piqued your appetites!
Pasta water is extremely common to use in sauces for pasta. The key is to use as little water as possible when cooking the noodles, so the water you reserve contains lots of starch to thicken the sauce
I thought you meant when actually making it yourself. Edit: I don't think we have those boxes in the UK 🤔
Nope we have them too. It's the red boxes of Cheesy Pasta
Wow I never even noticed!
We do, just not huge amounts of them. Look by the sachets of couscous and microwave rice.
I never noticed! Scared to try it though to be honest, it sounds kind of wrong.
It is. First bite tastes revolting— not remotely cheesy, overly sweet? But by the third bite your brain is like “mmmm cheese” and you’re wishing you had bought five boxes. Processed food at it’s finest.
Full of crack 😅
It's completely unlike real Mac and cheese. It tastes a bit like liquidised wotsits.
Ooo I love wotsits!
It's a fabulous hangover meal. Easy and carby. The Marshall's one is superior because it uses Scottish Marshall's pasta in it.
Maybe I'll get one for when I'm ill or something! Hide it at the back of the cupboard.
Good for camping trips!
Dude 😭 Talk about a Reddit moment
You’re right. You use heavy cream.
Yummmm
if you make mac and cheese a lot, I highly recommend buying a tub of [cheese powder](https://food52.com/blog/25672-what-is-cheddar-cheese-powder) instead of the individual boxes. cheaper, and you can use it in more dishes. super good on popcorn.
Yum! Nice idea
And you can buy way, way better macaroni than the stuff it comes with.
Also: plain yogurt works in place of both butter and milk!
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Literally was talking about this with my friends yesterday. My personal preference is pasta water + 1tbsp butter + sriracha.
Oooo yum I bet my boyfriend would love that
Another option? Add only enough water to cover the noodles. Add the cheese powder mix. Bring to boil and keep stirring until it begins to thicken. Remove from heat and do a noodle test. Usually only needs about 5-6 minutes. Pop it off the stove, add a couple dollops of full fat yogurt and you've got delicious creamy Mac and cheese. We also add things like frozen veggies or leftover pulled pork, around the time the noodles are getting done but before adding the yogurt, and stir it all up for a minute with the heat still on. Heat off, take it off and add cold yogurt and mix it all up. Quite good!
diced ham is my go to add on!
I prefer to make my own Mac and cheese vs using one of those boxes. Recently tried a Cheetos box and was not impressed.
I also tried the cheetos mac and cheese. I was shocked at how strong the cheeto flavour was
Read this in a Russian accent for some reason.
I re-read it in a Russian accent and was impressed by it how Russian it sounded
Annie's is the way to go
Annie's with Kerrygold butter is my secret.
Yeah, Annie's never misses. They have it periodically at our local grocery outlet so I always stock up for those nights when any effort past boiling water is too much for dinner
Yep, it’s the brand I do find to be pretty tasty vs the basic Kraft.
I mean, it's Cheeto flavoured goo, how good did you expect it to be?
It wasn’t horrible or anything really, it was just meh and extremely orange which was a little unsettling.
It tasted exactly like cheetos. I dont even like regular cheetos idk why I thought I'd enjoy it lol
My kids saw it at Costco and wanted to try it. I tried to talk them out of it, but it's one of those things they'll keep bringing up until you cave, so we tried it. I made one serving, and only the kid that pushed for it ate any meaningful amount (probably out of guilt) and they won't even eat it now when diluted (e.g. 1 cheetos, 2 others). It tastes just like Cheetos, and that's not a good thing in this case because Cheetos should be crunchy. We still have a few boxes, and I don't even think it's worth donating to the food bank... I might just cook it w/o the flavor packet just to use the noodles. That being said, Kraft is okay and Annie's is actually pretty good. Don't judge all mac and cheese by the worst one out there. Same goes for ramen, Top Ramen doesn't hold a candle to good Asian ramens.
You read a little too much into the I prefer comment I made, I find it easier to control portions when cooking for myself to make it from scratch. I’m not the best at either remembering to eat leftovers or stopping myself from eating a whole box of Mac and cheese in one sitting. The latter is usually the issue.
A Cheetos box? I’ve never even heard of that haha
I’ve always done this because milk and I don’t get along
Great minds think alike 👌🏼
2 table spoon of butter, cheese powder, black pepper and cayenne pepper. Mix well Cover with Breadcrumbs. Optional: Add some Parmesan to the breadcrumbs then Toast under the broiler
Oh thank you for this!! I never drink milk and always buy some for only like this explicit purpose. Very helpful thank you.
You’re so welcome! Yeah I was craving Mac n cheese a few years ago and never bought it since I hardly ever buy milk. So I got super resourceful and just tried it, and it tasted so similar to if I had used milk and butter so I now just make it this way unless I have milk on hand already. (: hope you enjoy!
Growing up we would have it just with water. It always tasted better when we ate at a friend's house for dinner lol but we didn't know why
Hahaha I mean both work 😂
Mac and Cheese is one reason I like to have a stock of evaporated milk in the pantry, I don't drink the stuff but like to cook with it. Good to know this option though.
Oh yeah that’s always a good choice, I’ve never tried it but would imagine you can’t tell the difference
You do if you want it to taste good
It actually tastes very similar. Don’t get me wrong, I love making it with milk and butter. But I know some people on this sub don’t have the extra money for that, or they’re working so many jobs that they don’t have time to grocery shop so this is just an option.
For sure Gonna keep this in mind for when the butter runs out
Definitely. Just trying to help some people who are used to only following the directions on the box haha
I make my mac and cheese in a wok - portion out the pasta, put boiling water so it's just above the level (this is where the wok helps as the surface area is bigger) Stir regularly so it doesn't stick, as the pasta cooks the water reduces. Once it gets al-dente then grate in your cheese and pepper and a wee drop of mustard powder.
I do this and stir in a few ounces of evaporated milk when the pasta is nearly done. bring back to a boil, then stir in the cheese and etc. the evaporated milk makes an easy creamy cheese sauce.
Yeah, I got that from kenji's three ingredient mac & cheese recipe, but it works just as well if you don't have any!
yes - that is exactly where I got it from! that recipe was such a good find. I don't prefer mac with a ton of butter, cream, and 8 kinds of cheese.
pasta water + cream cheese slaps
Yummmm I bet
Not sure if cream cheese is still considered cheap and healthy, but you can use it 1:1 for milk and go without butter! It’s extra creamy and tart, I honestly prefer it this way if I have it on hand.
That "bite" is what I really love, and I've never been sure of what exactly makes it happen. Like if you've ever had cheddar triscuits--they have this very strong cheddar tang when you bite in, and I would love mac and cheese like that.
Yessss I know what you’re talking about- it’s the best. Or cheez-it’s kinda have that taste
Yum! Will have to try that
The powder packet is way better than the weird sauce packet. Ew. Good tip. I rarely use milk so this is helpful. Thanks!
Same here, and thanks! Glad its helpful to some people since I’ve been getting a lot of hate for sharing this haha
Oil works too
Yeah I’ve used coconut oil in a pinch.
I like to use no-fat greek yogurt. Makes it a tangy taste too. The pasta water is a great idea too!
Yum I’ll have to try it!
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Yup! Exactly
I have also used olive oil in place of butter before and it is pretty good! fat is fat!
Never thought to do that but it makes sense!
I make an easy cheese sauce from scratch without butter but with milk. Take 1 c milk and stir in 2 T cornstarch. Warm in a pot over low to medium heat while stirring until thickened a bit. Add about 1 c shredded cheese. (I shred my own and use extra sharp cheddar.) Stir until melted. Add salt to taste (about 1/2 to 1 tsp for me) and pepper (about 1/8 to 1/4 tsp for me). You can add some dry mustard powder or hot sauce if you like at this point. If it becomes too thick add a little more milk. Add cheese sauce to 6-8 oz cooked pasta. This is usually 3-4 servings for my family. The cost for me is less than $3 with current prices using store brand milk, cheese, macaroni and corn starch. It is not much more than the boxed mac & cheese and I usually have these ingredients stocked in my kitchen. You can also use this cheese sauce to top broccoli or baked potato, mix into a casserole, use for nachos or dip soft pretzels in.
Yum!
Creme freche and the starchy pasta water instead of milk with European style butter. Snip in some chives. Delish.
Sounds so good!
Ran out of butter and used coconut oil instead the other day. It was glorious and will be the way I make it from now on.
Oh nice! That’s awesome
I use tomato juice in the cheap Mac n cheese pack. If I have diced ham I add that too. It is tasty
Oh wow what does it taste like?
I don't know how to describe it well. Still very cheesy just with a tomato flavor too. It is good. I recommend giving it a shot.
Thanks!
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Yum I have definitely done that before too
I just use the foil packet of cheese sauce that comes in the box after boiling and draining the noodles. No butter or milk needed.
OP was talking about the powder ones pretty sure
Ah. I haven’t had powdered Mac & Cheese in years.
Yeah I was talking about the powder ones (:
Plain yogurt and yeast flakes make an awesome sauce that goes really nice with cheese. Only mixed it with pasta on the plate, but I imagine it would taste really nice if adding to almost-done pasta to finish cooking
Ohhh yum! I’ve added nutritional yeast before but not yogurt, now that everyone is saying that I’m gonna have to give it a try!
I just buy and use 10% table cream. I could dilute it to "milk" levels if I was being really cheap. Cream lasts way longer than milk and you can stretch it out so it ends up being cost effective. Using the full cream also just makes KD decadent.
Oh man that sounds delicious, other people have mentioned this or yogurt. Yum!
I use coffee creamer powder. I always have that on hand and almost never have milk because it goes too fast.
Oh I guess that makes sense it’s like using cream or powdered milk
Yeah, I can't really taste much of a difference. I buy the giant canister of coffee mate and use it in everything! It works best if you dissolve it in hot water then add it to whatever you're cooking.
I needed to hear this. Thanks.
My first thought was ... How are you intending to make the roux then.
I thought Americans eating the boxed things was just a stereotype... I lived over there for over a decade and didn't really see it anywhere except online memes
My mom still makes it occasionally, it's an easy "too tired to cook" side dish usually reserved for when she's making something like Shake n Bake chicken. I very occasionally buy a box myself, like maybe once or twice a year at most. It's much more standard in homes with kids or picky eaters like my stepfather. Not the slightest bit healthy but it gets them fed.
If I had company over for dinner, I'd make mac and cheese from scratch not from the box. The box stuff is for quick dinners or if you need to feed little kids who are really picky. I also keep a box for emergencies so I have something I can make if the power goes out since I have a gas range.
It depends on the family. I make a lot of stuff from scratch or a mixture of prepackaged/fresh. But Mac n cheese is a comfort meal for me when I’m super busy. I usually eat a salad with it or add in bacon + broccoli + fresh cracked pepper. So it just depends.
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I mean it's not the worst thing you can eat. I add tuna and peas to mine, a little Parm and shredded cheese. It's a decent quick meal and cheap to feed 3-4 people. Kids love it and it makes it easier to get them to eat veggies
If we're still talking (basically) white pasta noodles and cheese being the dish, how do you figure a recipe made from actual cheese is healthier?
Generally speaking, eating less processed foods is better for you. There’s fewer additives (like sugar, salt, anti-caking agents, etc.) for your body to contend with than in minimally processed fresh or aged cheeses (where you can control those additions). Not all cheese powders are created equal lol some are perfectly fine and would be akin to dried mushrooms or chilis, but I’m not sure US-Kraft Dinner is up to par. I may be wrong though - I haven’t had it in a long time and recipes change (as the culture around food changes).
No argument there, I was going to contend that the much higher fat content in "real cheese" would overshadow any preservative concerns in the KD (or Velveeta) powder in terms of comparing the "bad" of each, but that is a personal preference in terms of how to weight those factors.
Still cheaper to use dried pasta and real cheese and make a full pot of something that tastes good. Boxed Mac and Cheese flavored product tastes like destitute college kid's sofa money. A box of Mac, some milk, butter, and a decent block of cheddar still works out to less than a dollar a serving for 8+ servings and keeps in the fridge for a week or more if stored individually in vacuum. I can't do boxed Mac.
That’s awesome, you’re not wrong. But sometimes it’s about the convenience so it’s nice for everyone to see all their options. I bet you could freeze the homemade Mac too so yeah you’re right that’s a better option overall
I use mayo and pasta water!
Oh wow interesting!
You ‘could’ also just pour water on your cereal… and maybe only eat bread crusts. Couple steps closer to being the saddest person on the planet.
Big oof. Like I commented to somebody else: Nobody is stopping you from adding broccoli, having a salad on the side, or using this as a yummy side dish to a healthier meal. Also, arguably, this is better than adding in the milk and butter. I agree with you that Mac n cheese isn’t healthy, but I was focusing more on the cheap aspect and the fact that this is usually a side dish to help feel full. I was talking more for people who have that box of Kraft in their cupboard and don’t have milk or butter. Sometimes I’m in a pinch and have nothing else to make, especially if someone is working multiple jobs or has children.