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Things You Should Know
- Boil the macaroni for 7-8 minutes in a pot of boiling water.
- Stir the macaroni in a saucepan with butter, milk, and cheese sauce mix.
- Give your macaroni a delicious boost with ingredients like bacon, sriracha, cherry tomatoes, or chili beans.
Ingredients
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6 cups (1.4 L) of water
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1 package of Kraft Macaroni and Cheese
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1/4 cup (55 g) of margarine or butter
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1⁄4 cup (59 ml) of milk
Makes 3 servings
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3 slices of American cheese
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4 slices of bacon
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1/2 tsp (5.7 g) of chipotle in adobo
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1 tbsp (3.1 g) of fresh ginger, grated
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1 tablespoon (15 ml) of sriracha hot sauce
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1/4 cup (25 g) of green onions, chopped
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1/4 cup (25 g) of panko
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1/2 cup (74.5 g) of cherry tomatoes, halved
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1⁄4 lb (110 g) of mozzarella balls
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1 can of chili beans
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1/4 cup (25 g) of cheddar cheese, shredded
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1/2 cup (115 g) of sour cream
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Salt, to taste
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Black pepper, to taste
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Cayenne pepper, to taste
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Curry powder, to taste
Steps
Method 1
Method 1 of 2:
Making Standard Kraft Macaroni and Cheese
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1Bring 6 cups (1.4 L) of water to a boil in a saucepan. Pour the water into the saucepan. Place the saucepan on the stovetop and adjust the temperature to high. Wait until the water begins to bubble rapidly.[1]
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2Cook the macaroni for 7-8 minutes. Open the package with the dry macaroni in it. Carefully pour it into the boiling water, taking care not to splash the water. Stir the macaroni occasionally as it cooks. You will know that the macaroni is ready when it is soft.[2]
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3Drain the water from the macaroni. Remove the saucepan from the heat once the macaroni is tender. Place a colander in the sink and gently tip the contents of the saucepan into it. The water will drain away, leaving the macaroni in the colander.[5]
- Don’t rinse the macaroni with fresh water.
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4Place the macaroni, margarine or butter, milk, and cheese sauce mix into the saucepan. Transfer the macaroni from the colander back into the saucepan. Add 1/4 cup (55 g) of margarine, 1⁄4 cup (59 ml) of milk, and the cheese sauce mix into the saucepan.[6]
- The cheese sauce mix is the second packet in the Kraft Macaroni and Cheese box.
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5Stir the ingredients to combine them. Use a wooden spoon to mix together the macaroni, margarine or butter, milk, and cheese sauce. Continue stirring until the cheese sauce, milk, and margarine/butter has dissolved into a smooth and creamy sauce.[7]
[8]
Stirring the ingredients in well prevents any lumps forming in the sauce.
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6Serve the macaroni and cheese immediately or store it in the refrigerator. Divide the macaroni and cheese into individual serving bowls. If you don’t want to eat it straight away, let it cool before placing it into an airtight container. Store the airtight container in the refrigerator for up to 3-5 days.[9]
The macaroni and cheese should be stored into the refrigerator within 2 hours of it being cooked.
Method 2
Method 2 of 2:
Upgrading Kraft Macaroni and Cheese
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1Replace some of the margarine with American cheese to make the dish creamier. Once you have cooked the macaroni and are adding the ingredients into the saucepan to make the cheese sauce, replace half of the margarine with 3 slices of American cheese. This means that you will add 1/8 cup (27.5 g) of margarine, 3 slices of American cheese, 1⁄4 cup (59 ml) of milk, and the cheese sauce mix into the saucepan with the macaroni.- The American cheese will melt as you stir it in.
- Alternatively, you can add all of the required margarine/butter and 3 slices of American cheese if you want the dish to be extra cheesy However, the dish will become more greasy.
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2Mix in bacon and chipotle for a spicy and smoky dish. Fry 4 slices of bacon while the macaroni is cooking. Slice the bacon into small pieces once it is cooked. Stir in the bacon pieces and 1/2 tsp (5.7 g) of chipotle in adobo once the macaroni and cheese is ready.[10]
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3Add sriracha, ginger, green onions, and panko for a more decadent dish. Add a zing of flavor to amp up a regular boxed macaroni and cheese dish. When the dish is complete, stir in 1 tbsp (3.1 g) of freshly grated ginger and 1 tablespoon (15 ml) of sriracha hot sauce. Then sprinkle 1/4 cup (25 g) of green onions and 1/4 cup (25 g) of panko over the top of the dish.[11]
- Panko are Japanese breadcrumbs.
- Adjust the amount of ginger and sriracha hot sauce to taste.
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4Use cherry tomatoes and basil to make a Margarita-themed dish. Cook the macaroni and cheese first. Then stir in 1/2 cup (74.5 g) of halved cherry tomatoes and 1/4 cup (6.25 g) of fresh, chopped basil. This will also make the dish more colorful![12]
If you want to make the dish cheesier, add 1⁄4 lb (110 g) of mozzarella balls.
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5Add chili beans and cheddar cheese to make a hearty meal. Heat up 1 can of chili beans while the macaroni and cheese is cooking. When it’s ready, pour the chili beans over the dish and sprinkle 1/4 cup (25 g) of shredded cheddar cheese on top.[13]
- Add 1/2 cup (115 g) of sour cream just before serving if you prefer.
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6Add your favorite powdered seasonings to jazz it up. Keep it simple by preparing the macaroni and cheese as normal and mixing through salt and freshly ground black pepper once it is ready. Alternatively, try adding a pinch of cayenne pepper or a dash of curry powder to add a spicy hit to this favorite dish.[14]
Video
Tips
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You can freeze Kraft macaroni and cheese in an airtight container or a freezer bag for up to 2 months. Although it will keep indefinitely, its quality will start to degrade after 2 months.[15]
⧼thumbs_response⧽ -
Always freeze the cheese sauce with the macaroni, otherwise it will go mushy when it is thawed.⧼thumbs_response⧽
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Things You’ll Need
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Saucepan
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Wooden spoon
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Fork
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Colander
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Serving bowls
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Airtight container
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Source link : https://www.wikihow.com/Make-Kraft-Macaroni-and-Cheese
