An English Major in an Art Class
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14. Add more milk a splash at a time if the cheese sauce is too thick.
13. Stir together until all noodles are evenly coated with the cheese sauce and there are no lumps of cheese powder left.
12. Transfer the noodles from the strainer to the pot ; be careful not to splash the cheese/butter/ milk mixture.
8. Get out a strainer and set it in the sink. Pour the contents of the pot into the strainer and be careful of the steam.
7.Take out one noodle with a spoon, set it on the counter and allow to cool for a few seconds, then eat it. If the noodle is soft enough to your liking, turn off the burner.
4. When water comes to a rolling boil, open box of Mac ‘n’Cheese and take out the cheese powder pouch. Add noodles to water.
6. Boil the noodles for ten minutes, stirring once every two minutes.
3. Put pot on stove and turn on high heat.
How to Make Mac ‘n’ Cheese from a Box Without Measurements!
2. Add a pinch or two of salt to the water. This will help to add flavor to the noodles and it will make the water boil faster.
15. Add salt and pepper to taste.
9. Put pot onto the still-hot burner and add two or three 1/2 inch pads of butter or margerine. Do not follow the amount on the box; that is far too much.
11. Open the cheese powder and add it to the melted butter/ milk mixture, then stir until completely dissolved.
16. Serve in a large bowl and eat with a spoon, not a fork!
10. Add a splash or two of milk, then stir the milk and butter together using the residual heat to melt the butter.
5. Stir the noodles immediately. If you skip this step you will risk the noodles sticking together and not cooking all the way through.
1. Fill a medium size pot about half way with hot water. Measurements are not needed; you will just drain the water off anyways.