#Deluxe macaroni and cheese recipes mac

NOTE: You can also add the following items optional modifications to your mac and cheese as per your taste:.

This simple but pretty gooey and good, boxed macaroni and cheese.

Or, if you want a spicier variation on regular macaroni and cheese, you can do the following: At the very last add optional Sri Racha if desired and stir into mac and cheese.

You can stop here and adjust salt and pepper as desired and serve.

Stir into the sauce until mixed throughout.

#Deluxe macaroni and cheese recipes plus

At very last minute (so garlic doesn't lose its flavor), add optional fresh minced garlic plus also the garlic powder.Parmesan (or whatever other cheese you use) should be sparing yet enough to sharpen the existing process cheese flavor. Don't add too much parmesan and not more milk than absolutely necessary to keep the sauce the right consistency. You may need to add a little more milk if needed to keep it from getting too thick and sticking. Now add the parmesan cheese, stirring it into the mac and cheese.It helps if you have them pre cut into smaller pieces beforehand so the process cheese will melt in faster as you keep stirring constantly over medium heat. Use a little at a time or it will dilute the cheese flavor if you use too much milk. Add a little milk as needed to keep it from being too thick and sticking to pan but don't overdo the milk.

#Deluxe macaroni and cheese recipes crack

Crack the egg into the hot mac and cheese just made from the box and keep stirring so egg won't coagulate and will mix into the mac and cheese that is bubbling.

Keep stirring the mac and cheese until it is thoroughly mixed.

Begin adding a little milk at at time as you stir the packet's cheese powder into the hot macaroni and butter - add some but not too much milk at a time.Stir in the packet from the box macaroni and cheese as best you can.Stir the margarine or butter into the macaroni until melted (keeping sauce pan on heat).Set saucepan with hot drained macaroni back on hot burner and mix in the margarine or butter that has been premeasured.Pour hot macaroni out of the sieve back into same sauce pan.When macaroni is done, immediately drain off hot water.Have other ingredients made and handy: milk, process cheese slices, margarine or butter and any optional hot sauce or granulated garlic.Prepare boxed macaroni and cheese as per instructions.It all depends what I have around the house. I’ve also used low-calorie miracle whip, mayo and plain greek yogurt in place of the regular miracle whip, with good results. If you don’t mind larger pieces of pepper, skip the tedious chopping, it’s that kind of day. It really is nice if you finely dice your green pepper but you can clearly see that I am much to lazy. While pasta is cooking, gather the rest of your ingredients. Cook according to the time on your package, usually about 7 minutes. Once the pot of water has begun to boil, add your macaroni. Big Bad Gravy is a cheese-a-holic and when there gets to be too many cheese scraps, I just throw the assorted lot into the processor and do an “all-dressed” pasta. Experiment with your cheeses and get a slightly different flavour every time. I have used low fat cheddar for this recipe and I think it tastes fine. Anything I don’t use for the recipe, I divide into one cup portions and toss in the freezer for next time. I always purchase a huge block of cheese and cut it into smaller cubes, putting it all through the processor at once. When I grate cheese I use my food processor to do so, because grating cheese by hand is surely a job that is waiting for me in hell, I won’t be wasting my valuable time on earth tearing off knuckles and searching for the first aid kit. The end result will be like the difference between biting into a McDonald’s cheeseburger or a Big Mac.