Ultra Creamy Macaroni and Cheese - Modified Kraft
I love Kraft's Macaroni and Cheese much more than any of the other box brands I have ever tried. But my one complaint about it is that it gets really runny when you follow the directions perfectly. You have probably noticed this yourself; it seems as though the noodles are swimming amongst a sea of fake cheese liquid when you serve it on the plate.
Ultra Creamy Macaroni and Cheese - Modified Kraft
Ultra Creamy Macaroni and Cheese - Modified Kraft
Ultra Creamy Macaroni and Cheese - Modified Kraft
Ultra Creamy Macaroni and Cheese - Modified Kraft
I love the Food, but have always hated that part of it. So, by my ever-experiMental nature, I tried a few little tweaks of the package directions until I came up with a result I like. If you are like me and like your Macaroni and Cheese ultra creamy, and have been frustrated by the results you get by following the instructions, try these two little tweaks.
1. Only use 3/4 the amount of butter recomMended. Too much butter gives the Food that slick, cheap texture.
2. Only use a splash of milk. The milk is what waters down the Macaroni and Cheese, so cut way back on it. I start with a quick splash and then stir. If it needs a little more, I will add a tiny bit at a time.
Since I "developed" this make-shift recipe, several people have given me compliMents. It is so different that they think I made it myself from scratch (of course some times I cheat and say I did).
And one last piece of advice, which is optional: After you have made your Macaroni and Cheese, put it under the broiler eleMent in the oven for 30 to 60 seconds. Doing so will brown the top and give it that extra home made look and taste.
Ultra Creamy Macaroni and Cheese - Modified Kraft