Good morning everyone!
Today is a historic day for this blog, since it is the first time since I started it that I am going to share a (sort of) recipe with you. And yes, the fact that it has taken more than a year and the 254th post before I got around to sharing one with you is a true reflection of my proclivities towards cooking.
In case the regular readers of this blog haven’t been able to tell yet, I really like Kraft Macaroni and Cheese. (I might have mentioned this a time or two.) For food that is meant to be convenient comfort food, however, I am very finicky about the kind that I use and the way that it is fixed.
Note to Celi at TheKitchensGarden: I know you are already shuddering at the processed food this involves, but hang with me here anyhow! For the rest of you who are wondering, Celi provides delicious recipes regularly on her blog, TheKitchensGarden, but does not use or fix processed foods of any kind. I admire her for it, but am not yet inspired to follow her example.
First, you need to understand that all Kraft Macaroni and Cheese is not created equally. For my Kraft Macaroni and Cheese, you need the original, no frills, basic Kraft Macaroni and Cheese, original flavor, in the slim rectangular familiar blue and yellow box with the cheese in powder form. You can usually recognize this variety by the label “The Cheesiest” printed across the bottom of the front of the box.
As basic as this type of Kraft Macaroni and Cheese is – it is, in fact, the original Kraft Macaroni and Cheese – it may surprise you to learn that the test kitchens at Kraft have not yet discovered the best way to fix it. I would have thought that someone would have stumbled onto this up there, but since it is not listed on the box, I have to take credit for the discovery myself. Here is the recipe for truly fantastic Kraft Macaroni and Cheese.
Take 1 box of the original Kraft Macaroni and Cheese. Place enough water in a one or two-quart boiler (please do not use a larger pan) to fit the amount of macaroni in the box comfortably, and bring it to a boil. Once the water reaches a boil, put the macaroni in the boiling water, reduce the heat from High if you have it on High to about 8 on your cooktop or range, and cook the macaroni for seven minutes only.
It is very important to remove the macaroni after seven minutes. Too many more seconds after that, and the macaroni is too soggy and water-logged.
Drain the macaroni in a sieve quickly but fairly thoroughly, and return it to the boiler but away from heat. Add 3 tablespoons of butter, sliced up, and the cheese packet to the macaroni and stir until the butter and cheese are well mixed up and melted consistently together. Serve as soon as possible while hot, and do not store left overs, since this does not reheat well.
What you get is pure comfort food, with a delightful hint of sharpness in the cheese that you do not get if 1) the macaroni is over cooked and 2) if you add too much butter or any milk.
I have on one occasion made two boxes together at the urging of my mother; that turned out well, but I prefer to make a single box at a time when I can. That way I can ensure the correct distribution of the cheese mix and butter over the macaroni.
If this seems a little too finicky for you for the preparation of a convenience food, I understand completely, but try it at least once. I think you’ll agree with me that this is, in fact, the best way to make truly Killer Kraft Macaroni and Cheese!
Have a great day everyone!