Reheat it in a saucepan over medium-low heat.Place mac and cheese in an air-tight container or cover it with plastic wrap.The butter will create a protective coating that will keep the pasta from absorbing more liquid. If you’ve accidentally overcooked the macaroni, just toss it with butter to coat.I find that the pasta gets a little too mushy if cooked exactly according to instructions. Cook the macaroni to al dente, or about 1-2 minutes less than prescribed by the package.Don’t be afraid to add a whole spoonful to the pot! And don’t skimp on the salt, as the pasta will only absorb so much of it. It gives the pasta itself a little bit of flavor. Here’s another reason why you should grate your own cheese: blocked cheese is cheaper than pre-shredded!.The anti-caking agents in pre-shredded cheese keep it from melting well. I know using pre-shredded cheese is so much more convenient, but it really makes a difference. Serve and enjoy! Tips for the Best Mac and Cheese Bake the mac and cheese for 20 minutes at 375 degrees Fahrenheit. Sprinkle this on top of the cheese layer.Ħ. This is the crunchy topping that makes the boxed mac and cheese seem homemade. Combine crushed crackers and melted butter. This will add an extra layer of melty, ooey-gooey goodness on top of the already scrumptious dish.ĥ. Top the mac and cheese with even more shredded cheese. Don’t forget to grease the dish, okay? Otherwise, the macaroni will stick to it.Ĥ. Spoon the mac and cheese into a greased baking dish. This simple addition makes the sauce even more decadent!ģ. Stir in cheddar cheese, sour cream, and pepper. Just follow whatever it says at the back of the package. It’s combined with the crushed crackers to create the topping.ġ. I always use Ritz crackers for this recipe but you can also try panko breadcrumbs or French fried onions. Crushed Crackers – It’s sprinkled over the mac and cheese to make a crunchy topping.The pepper is as such, essential to balancing things out. As you can imagine, the added cheese and sour cream make this dish ultra-rich. Ground Red or Black Pepper – Even if you don’t like spicy food, don’t skip the pepper.Sour Cream – For an extra dose of richness and creaminess.As long as it melts well, it’ll work! Mozzarella, smoked gouda, blue cheese, gruyere, and Swiss cheese all make fine options.
But feel free to experiment with other cheeses as well. I use cheddar here because it’s what I always have on hand. Cheddar Cheese – More cheese = more scrumptious mac and cheese.Try it and let me know how it turns out down below! I haven’t tried this recipe with the powdered cheese version, but I imagine it’ll work well, too. Kraft Macaroni and Cheese – Use the classic blue box, the one with a packet of cheese sauce that you simply squeeze out.So the next time you make Kraft mac and cheese for dinner, be sure you also have some cheese, sour cream, butter, and crackers on hand.īelieve me, once you’ve tried it, you’ll never cook boxed mac and cheese the same way ever again.
The crushed cracker and butter topping gives the dish a crunchy outer crust that complements the texture of the mac and cheese very well. With added cheese and sour cream, the sauce becomes even richer, cheesier, and downright divine. I was impressed by how incredibly simple it was and how significant it improved the basic mac and cheese. I found this recipe from a Kraft newsletter some time ago. With this little hack, you can transform the simple comfort food into a party-worthy dish. While it’s perfectly good as it is, there’s an incredibly easy little trick to make it 10 times better. The blue box is a lifesaver! I always make sure I have a steady supply of it at home.