Anyone else pre mix the cheese powder, milk and eggs while the Mac noodles sit in the strainer? It makes the sauce creamier, there are no little pockets of powder (i do like those sometimes). It allows you to try adding flavors like a bit of mustard, other cheese, hot sauce, cracked pepper into the sauce and then fold the noodles in. Another bonus is less of your blues clues shapes get destroyed.
by Twostepsfromlost2
10 Comments
I always assumed that was the only way to do it….
Cook noodles (slightly under), drain noodles, in the original pot mix cheese sauce and milk, add noodles back to pot.
How else is it done?
I think this is even in the instructions on Annie’s Mac and cheese packets.
You mention eggs. Can you please elaborate on that? Adding raw egg? Sounds delicious honestly. I will always mix my milk, butter and cheese before adding. A great tip
I’ve never done this and now I want mac and cheese immediately. Would be especially useful for Annie’s with the shell noodles because the clumps get stuck in them. Genius.
What eggs??
I was wondering what those silver things were for a few seconds until I realized it was the bottom of the pan.
The way that I know I can trust this tip is the mention that you sometimes do like the pockets of cheese powder.
I do this, but I don’t use milk. I use some of the pasta water.
I also generally forego the milk and just use (real) butter in this application. Less liquidy, richer taste, way terrible for you.
if you save some of the pasta water before straining and add that back in maybe 1/4 cup to
start, it will make it creamier too. (and also never ever rinse you noodles,