WRM
RCTalk Qualifier
I'll share my Mac & Cheese "Cheater" recipe/tricks.
This is for half-bag of Mac/Noodles. I fill that saucepan a little more than half with water, add a few shakes of salt & dash of Olive oil, bring to boil. When rolling boil, add Noodles, cover, stir, (under)cook for 8 Min. Drain and return noodles (and drained can of Vegetables?) to saucepan, add 2 Tbsp butter, a half-to-cup of Milk and four half-inch slices of large Velveeta brick, bring back to simmer on the Stove (stir frqeuently). When the Velveeta melts, it's ready.
Since you didn't cook the Noodles through with water, they absorb that "Cream" (Butter and Milk) when they finish and they don't fall apart. If too dry or during re-heat, simply add more Milk.
(Edited to add) - Same idea on Mashed Potatoes - instead of boiling them in water and draining, you cook them using Milk! Then you only need to add Butter when you mash them and you don't lose all that "starch"....
This is for half-bag of Mac/Noodles. I fill that saucepan a little more than half with water, add a few shakes of salt & dash of Olive oil, bring to boil. When rolling boil, add Noodles, cover, stir, (under)cook for 8 Min. Drain and return noodles (and drained can of Vegetables?) to saucepan, add 2 Tbsp butter, a half-to-cup of Milk and four half-inch slices of large Velveeta brick, bring back to simmer on the Stove (stir frqeuently). When the Velveeta melts, it's ready.
Since you didn't cook the Noodles through with water, they absorb that "Cream" (Butter and Milk) when they finish and they don't fall apart. If too dry or during re-heat, simply add more Milk.
(Edited to add) - Same idea on Mashed Potatoes - instead of boiling them in water and draining, you cook them using Milk! Then you only need to add Butter when you mash them and you don't lose all that "starch"....
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