When I’m feeling fat and lazy, I really don’t feel like standing over a stove for mac and cheese. Here’s how I do it.
- An 8-Cup Pyrex measuring glass
- A box of Kraft Macaroni and Cheese
- Water (2 cups)
- Some butter
- Some milk
I used to heat up the water first, but it’s usually fine to just add the pasta to the water and stir.
After that, pop it in the microwave for 5-7 minutes.
To keep the pasta from becoming a Gushers lump, stir every 2 minutes or so. You’ll know it’s done when the water’s gone and the noodle is tender. I like to leave a little bit of water, though, because I like my mac and cheese a lil soupy. Just, don’t overcook it. Or overcook it, if you want. Sky’s the limit.
Remove it from the microwave and stir in your milk and butter. As far as measurements go, I don’t follow the rules on the box; I eyeball it based on my taste that day.
Mmm… Mac and Cheese cereal.
Anyway, once the butter is melted, add in the cheese dust. Maybe add in some other cheese, if you want it to be ridiculously cheesy. On rare occasions, I use condensed milk to enrich the flavor.
Now that it’s all combined, dig in.
You could either eat it right out of the bowl (like I do), or dirty another dish.
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