This One Trick Forever Changed The Way I Make Mac And Cheese
ฝัง
- เผยแพร่เมื่อ 9 พ.ค. 2023
- Kraft macaroni and cheese was in desperate need of a little sprucing up.
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Fancy Kraft Mac and cheese recipe:
7 tbsp unsalted butter
7 tbsp all-purpose flour
6 cups whole milk
3 box Kraft Macaroni and cheese
1 1/2 packet Kraft powder
7 oz (200 grams) gruyere cheese
7 oz (200 grams) medium cheddar cheese
5 oz (140 grams) parmesan cheese
1 1/2 tsp rosemary salt
2 tsp fresh ground black pepper
Bake at 400f for 12-15 minutes
Broil for 3-4 minutes or until golden brown
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I really hope this leaves you inspired for your next mac and cheese night my friends,. HAPPY COOKING!!
I'm out to buy more cheeses 😂
Rice-a-Roni please ;)
It does.
I’ve looked at your shirts several times. If the logo was on the front and YKILY was on the back, I would buy one. As a middle aged overweight disabled person I’m not going to wear the fridge offender shirt, sorry. 😂 but I adore your channel and look forward to every video.
I did buy the beringer mandolin and the microplane you use as well as a few other items, so keep adding those links. I wish there was a way to be sure you got credit for the sale. One thing I’ve learned as I’ve gotten older, the right tools for the job make it easier and more fun. (Buy your camera man a whisk Dude.)
One more thing to add: a few dashes of Worcestershire.
@@bigdgoriders Please stop encouraging his obsession with Worcestershire.
It's time for the hamburger helper gourmet version!
Yes!!!!
Dude yes! I haven't seen anyone try and gourmet a box of hamburger helper.
What is hamburger helper?
I came here to say the same thing
Hamburger Helper is a boxed item that has a season packet with flour/thickener and flavorings as well as some sort of pasta you add to hamburger with water (and sometimes milk) for a one pan hamburger meal. They have taco, southwest, stroganoff, lasagna and others. It’s easy and simple, cheap and fast. Very much like the Mac and cheese but with Hamburger. Some come with toppings, like crispy onions or a handful of tortilla chips. I’m not a fan, but I used to keep at least one box around for the night I have zero motivation and can’t decide what I want to fix for dinner. Then I found a homemade recipe that I liked better, and switched to that. ❤
One of the biggest steps you missed was letting the packet of cheese fall into the pot as you pour in the noodles. It’s the other secret ingredient.
I'm still wondering what we do with the packet.
So, the actual packet? Or the cheese powder?
@@peterdubinsky5389 the intact packet
That's an written rule! 😂😂😂!
I found out recently that's why mac and cheese and ramen seasoning packets are laminated😂
How about a fancified Stove Top stuffing? 😂
I know this sounds disgusting but try adding canned, smoked oysters (including oil) to chicken flavored Stove Top😉👍
You’re welcome 😊
I was thinking the same thing as Tom here
@@mikebower9255 I forced my GF to make one for our last family get-together. Fk boxed stove top, we have all the good fresh spices, leftover sourdough, and bullion for days. Butter is the only other ingredient other than onion (and celery, but Sonny will definitely not use that lol) - I love celery tops and seeds tho, so much flavor. The other is for texture imho
Preheat oven to 375. Cook one pound sage sausage, breaking it up into small pieces. Add 3 TBS butter. Once melted, add a peeled, cored and diced Golden Delicious apple and a diced medium yellow onion. Add 1/2 cup chicken stock to deglaze. Cook until apple and onion are soft. Add 2 1/2 more cups of stock and bring to a boil. Kill the heat and stir in 2 boxes of Stove Top. Cover and let sit for 5 mins. Remove cover and fluff. Add all to a greased 9x13 pan. Dot with 5 TBS butter. Bake uncovered until browned and crisped, 15-20 mins. Serve and enjoy.
I brought some “homemade” stuffing to a family get together and everybody raved about it. It was just 1 box of Stove Top turkey stuffing, 1 box of Stove Top cornbread stuffing, about a TBSP of soy sauce and a pinch of msg.💀
Sonny, after seeing a couple of your shorts, I literally started to watch your videos from the beginning. Over time of course. Ive tried several of your recipes and every single one I've tried, is fuckn spot on. Ive even made some more than once, and some I make pretty often. The 20 yrs of professional cooking really shows in the depth of your dishes, and the little tips you've taught me are some of the best that I now have in my bag. The kicker is that, the recipes are so simple and easy to follow yet are very deep. Thank you for that. Also, as I'm watching from the start, I just wanna say that, I'm actually SO glad and grateful that you allowed your personality out of it's jail cell. I appreciate you allowing us to see the real you, instead of just being super professional and like a cooking channel host from T.V. You're one funny ass dude. Thats all. And lastly... YOU KNOW I LOVE YOU AND IM OUT!!!😂😂😂
honestly even without using kraft stuff, thanks for the tip about making sure the bechamel is thin!
agreed! Mine was always thick and then when I'd bake it, it would get so dry inside. So, this tip on keeping it thin is super helpful!
Broke college student tip: use the left over Kraft "cheese food powder" on your popcorn to make cheese popcorn
Last Mac n cheese I made I used smoked gouda, sharp ched, about a 3rd of the big block of velveeta, and parm. Best I ever had! I can't wait to try this version!!
Kroger's makes a cheddar/gruyere combo that is my go to - with Gouda, more cheddar and cottage cheese. I don't make a roux. Cavatappi mixed w cheeses. Then a mixture of evaporated milk and eggs (seasoned w salt, pepper, nutmeg and ground mustard) pour over. A sprinkle of paprika and viola!
@Robin Maynard there needs to be a heart instead of a thumbs up lol, that sounds sooooo good! I'll have to try that too!! ♥️
@@richeerich561 enjoy!
Ohhh both of those sound good!
@@richeerich561 the true southern way. In hope you do try it and love it.
I've realised that Mac and Cheese recipes are really techniques. I like what you did, it looks very good. My wife, who is English taught me to add Colman's English mustard to the cheese sauce and it really adds a fantastic touch.
"Cheese is the first drugs humans ever experienced"
Straight facts.
Love this! Will definitely have to give this a try! For anyone who is interested, here's another (kind of sacrilegious) approach: use American or Velveeta as the base of the sauce, melted into whole milk. If you start there, you can actually skip making a roux. I don't love using a roux as the base for my mac & cheese mainly because I always feel like I can sense the texture difference in my mouth with the final product. Even when I use something like Wondra flour and cook out my roux well and incorporate my milk and cheese perfectly there is an ever-so-slight grainy feeling in there that I just can't get past.
American cheese (I prefer to use Cooper's Sharp because it's got a more dynamic flavor than standard American) and Velveeta both have an enzyme in them that is what allow those cheeses to melt so smoothly when you heat them. By using those as the base of the sauce, that same enzyme will help break down your other cheeses so they melt more smoothly, no roux needed. I just use whole milk and then about 25 or 30% of my cheese will be Cooper's Sharp, about 40% a good sharp cheddar, and the rest Gouda. A touch of dijon mustard or dry mustard powder, lots of black pepper (I love that in my cheese sauce too!), salt if you need it. Then just mix in your cooked pasta. You can serve it like that as a stovetop version, or bake it in the oven just like this recipe. So easy and so good!
Not sacrilegious😢 old school😊🎉🎉☮️
That's why he talks about cooking it right
The fact that Gouda Cheese ( one of the most popular cheeses worldwide ) wasn't on the list of melting cheeses made 50% of the Dutchman in me insulted haha.
I was also shocked by that omission. Particularly given that when I started adding gouda to my spaghetti sauce the guys I was living with at the time would cancel their dinner plans whenever it was my turn to cook
Speaking Of Great Taste & Easy Melting Cheeses,, Italian Fontina Chesse..Also Herman's Cheese Is Pretty Good Too! (Munster 🤪)
I guess it just wasn't... gouda nuff.
badum tsch
@@nuuuuuuuut Someone Musta Cut The Cheese 💩
I just made a bangin' grilled cheese with Gouda and Dijon mayo. So good 👍
My nephews may approve. They only eat the K Mac cheese. But I've been doing this method you are sharing most of my life minus the K packet for the homemade. And I agree with your cheese choices I use the Hunter sharp cheddar instead of mild but the Parm Reg is always the star. Glad to see someone go this route explanation and help remove the anxiety for newbies.
K Mac? Parm reg. The star of the show. Newbies.... I'm so glad I never have to meet you.
My local grocery store has a generic brand of augratin/3 cheese potatoes. They are like a $1.10 a box!! I like to dice up some bacon and fry it crispy, bechamel the sauce, and then cheeses it up with better quality cheese. Maybe adding some fresh herbs or a vegetable to finish it off. One time I added find chopped broccoli florets. Always a winner and rarely more than $8 for a big dish. Maybe even a Ritz cracker topping 😊
I still use my college method. Cook some bacon, or left over ham, cook boxed potato and cheese thing, throw meat in, then drop in a can of mixed vegetable- stove top or oven. I throw in leftovers in an air fryer.
Yum! Blessings from WI 💙💙💙
I’ve always been a fan of making fancy gourmet pizzas from frozen ones. (I think this is such a hack that many people are not quite familiar enough with.)
Would be great for a video!
This is one of my go to things to do. Buy a 4 cheese Digiorno frozen pizza, add extra mozzarella and whatever toppings I'm feeling like on a given day, and then go to town.
@@necrosiskoc9617 yeah totally underrated. You can make them REALLY good.
I 100% do this, but I think that biggest roadblock is that the focaccia is so often lacking in frozen pizzas. You have to buy ones with GOOD crust, if you can find one.
If the bread tastes like cardboard, it doesn't matter what you put on it.
Thank you for listing all the cheese that melt well together
Something to keep in mind. Sodium citrate in the kraft cheese definitely helps keep it smooth. You can get the same effect by adding american cheese or velveeta which contain sodium citrate.
Actual sodium citrate powder is pretty cheap, too. It's $14 per 680g / 1.5 lb for Anthony's -- which is not the cheapest brand out there, but one I trust. It takes roughly a teaspoon (5 g) of the powder to make a cup of cheese sauce, so that should last a good while. Great if you don't mind adding 1,200 mg sodium to that cup or so of cheese sauce!
Hey! Awesome video! Have you ever added a small touch of Dijon or prepared mustard to the sauce? It adds a certain..."je ne sais quoi"
Holy cow! Who doesn’t love Mac n cheese, # 1 comfort food. Love your videos in your new kitchen, very informative and fun.
I always brown the butter first when making the sauce. Then fresh ground pepper on top.
You are right. Trusting to make the sauce thin on purpose is an intuition thing. Nice tip.
How about Rice-A-Roni? Stovetop Stuffing? Suddenly Salad? Thanks for what you do!
When my boys were little we had Mac & Cheese A LOT! Lols
Make it like the box says and then add 2 eggs, about a cup of flour, and mix well.
Spread this on a greased pizza pan and bake at 375° for 20 minutes or until slightly browned on top. Then dress your pizza crust & return to the oven until desired. My boys loved this & sometimes call & ask for the recipe! Enjoy!
Blessings from WI 💙💙💙
I'll have to try that loose sauce method...I usually do tend to make it kinda thick but other than that I do mine the same way. Cheers 👍
I love to top mine with a mixture of bread crumbs, crushed Ritz crackers, and butter.
I also like to saute' (until golden brown) some thinly sliced mushrooms, and mix them in with the noodles.
Anybody who an kick up Kraft mac and cheese is the man.
Last time I made mac and cheese I included some smoked cheddar in my cheese combination, and it turned out really great. I love the tip about having a thin bechamel, it makes sense, now I want to make another mac and cheese. But not tonight!
I made some lastnight(shells and cheese)and added some milk and smoked black pepper Tillamook cheese. Oh lawd it was good. Lol
@@Rainalias Yum! That sounds delicious! Reminds me it must be about time to satisfy my mac and cheese needs again 😊
I recommend a little onion powder - It brings a little sweet, savory that brings out the cheesy flavor.
I use it in any cheese dish, even grilled cheese sandwiches...
Thanks, that sounds like a lovely idea!
It really adds a delicious flavor and if you use a touch, you can’t quite tell what it is- u just kn it has a flair of something needed
Just made this for lunch. Easy and much better than boxed alone. TY!!
Cooked with this method and it was delicious!
For awhile Kraft made a home version of Mac and cheese that started with a roux, they stopped making it and I was so disappointed. It came in a bag instead. I was never able to really go back to the plain box after that. This looks good, I’m not sure you needed the boxes, but yes, more people need to brave the kitchen and eat less processed food.
Hamburger helper is too easy, but I’d like your take on it. I’d also love to see your version of cornbread, or cheddar biscuits. ;)
See Marcus it was the shirt that was different about him. Love your videos
I absolutely love your channel. You are my favorite cooking instructor ever. I am a serious cook myself having worked professionally as a cook for several years before changing careers. However, cooking and food service is in my blood forever. I loved my work when i was a cook and now as a retiree my only desire is to become better and better at that craft. I am more than grateful to you for all of your instructional videos. I've learned more valuable tips from you in six months than I learned in a professional kitchen in three years. Sure wish I could meet you someday. God bless!
Awesome! I'm totes going to make this. I never thought to use the orange powder, but yea, I know I'm going to love it.
Wow your hair grew back quick!
LOL
great cook yet again
my thoughts too! haha
Toupee perhaps
This was prob originally filmed before the hair came off
@@gzumpf1030 really?
Lol
Man, I love American mac&cheese like recipes! Though, I tend to spice it with Habanero flakes, because I am always going for double portions.
Where do you get habenero flakes? I need that
@@morgastic23 well, I am from Transylvania and get them from an ethnic Hungarian shop. But I just checked the Internet and it looks like they are easier to purchase.
This guy makes cooking cool! I've tried a few of his recipes.....
I actually add all the milk in one go, and it works out perfectly with less time.
Surprisingly, it doesn't create any lumps if you do it correctly.
Absolutely! 🎯
I suggest using spiral pasta as it holds the sauce better. I also enjoy smoked paprika as well as pepper. Cooked bacon kicks it up a notch. But I really love adding hot ground sausage
What kind of sausage besides hot? Thank you 😊
@@roseholley671 any sausage you like. Just cook before adding so the meal is not too greasy.
I’ll take some!!
Hold my hand!!
I would say the only thing missing is some mustard powder, it really brings out the cheese flavour and makes the cheese taste like you used a mature/vintage cheese which obviously you can't as it breaks down when cooked.
Thanks, Sonny. Your videos bring me a lot of joy!
I’ve been doing basically this to jus’ up boxed Annie’s for years, glad to see ThatDude spilling the secrets.
Also I feel like anyone who’s ever worked in kitchens understands how many axiomatic kitchen rules like the roux thing are bullshit. You don’t have time to do everything by the book, you try shit out of desperation and if you’ve got good technique most of the time it works.
Your last paragraph is facts mate
Honestly Annie's is pretty damn good on it's own too
Yummy!!! What a neat recipe!!
When I’d make Kraft Dinner (Mac and cheese) I’ll cook the macaroni and put the contents of the cheese packet into a dish then add some paprika, powdered mustard (about 1/2 tsp), garlic powder and onion powder. When the macaroni is done, I add butter and milk per the box recipe, the doctored cheese powder then add some shredded sharp cheddar. If I want it fancier, I’ll put it in a baking dish, sprinkle a bit more cheddar on top and cover with bread crumbs them bake in a 350F oven for about 20 minutes.
A simple hack I did just the other day to the standard box prep instructions was to put cream cheese in instead of milk (I was out of milk!). Made it quite creamy and delicious!
I think it's also really important to use kraft macaroni; it's very thin and light and I haven't found other (and even more expensive) pastas to fulfill the role as well as the boxed noodles. Kraft really did their research!
That's the definition of perfect Macaroni.
great work as always. thanks bro, used your salmon recipe for my birthday back in april.
TDCC is the type of guy who would say, "hold my toupe'" during a bar fight.
Well done as always good sir! 👍
ramen noodles are usually one people fancify for a sequel. Sort of like the youtube series "make it fancy" with that Japanese woman
I need you and Josh weissman to do a video together. Great cooking while laughing the whole time. Please make this happen
pass. Sonny is actually likeable
@@Dacdac839 lol.
Beautiful. You’re definitely making me hungry.
Looks good Sonny. Marcus not having a whisk made me think you should do a video on recommended kitchen tools. Not everyone has silicone spatula or turning tool. Something else I really like is a good micro plane and a mandolin. Do you have an Amazon store? You can make a few bucks that way.
Recently I bought a grinder so I can make my own sausage. Meat! Is the manufacturer, she’s a beast. Do it!
I've been eating box mac and cheese for every meal for like 2 weeks (got a huge thing on sale) and I'm so sick of it so hopefully this can spice it up so I don't become a mac and cheese hater lol
That can’t be good for your gut. I hope for your toilet’s sake you eat some green veg and fiber. 😅
Do you not know how to cook or you in a bad financial stump right now?
@@Kyle-Marxluxia I just don't wanna go shopping all the time when i have like 10 more boxes of mac and cheese in my pantry
I'm not eating straight mac and cheese guys I'm adding things to it I would have died long ago if I didn't 😭
I remember being young and poor too.
Fancyfy some Zatarain’s jambalaya.
The dried cheese powder is available online from savory spice. Also the longer you cook roux and the browner it becomes, the less it will thicken the sauce.
You really are a skilled craftsman of the culinary arts.
How about some canned meat recipes…SPAM, Deviled Ham, or something with Scrapple, or Souse meat. It would be interesting to incorporate these “scrap” meats into a gourmet recipe. Great content, great videos, keep up the excellent work. Used your marinated burger recipe two nights ago…they were delicious!
7 Tbsp of butter. Why can’t I use the whole butter stick of 8 Tbsp. Would 1 more Tbsp make a huge difference?
No. Just add an additional tablespoon of flour.
I had the same thought.
you can just add a splash more milk
Lol😂
This was very educational for me! Thank you. Would you do a suddenly salad video? I’m curious if you soup it up like I do! ❤
I really enjoy watching your cooking videos ❤😂🎉. Thank you!
Cheetos has their own versions of Mac and Cheese, I'd love to see you make things with it!
Hey dude, just wanted to say you're my favourite cooking TH-camr! I love that you came from a fine dining background but aren't a jerk about it. Like if you don't have a certain ingredient its all good just make it without, or if you don't like something don't put it in. Tried a few of your recipes and they are top notch! Dunno if you'll see this but just wanted to let you know I enjoy watching your videos!
I like the fact that every time he cooks, he fights the refrigerator.
Thank you for showing us how to make fancy mac and cheese (for real) and adding to Kraft Mac & cheese.
Looks great! I always make mac & cheese from scratch, often just serve it from the saucepan. I love to put in an ounce or two of blue cheese, and 1-2 TB of cream cheese, along with cheddar and gruyere. So delicious.
That is what I think the best think about mac and cheese is, from the base you can go where you want. There are only 2 thinks I would have added to this but this is just my personal choice. Some lightly caramelize onions and maybe 3/4 or a cup or so of leftover ham that had diced up and browned of in the skillet for a bit.
But like I said, that is a personal choice of mine. His recipe nailed it as far as I can see.
When I make Mac ‘n cheese, I make it with great cheeses, and cream in place of at least half the bechamel, maybe no bechamel. I really elevate it and it’s like a delicacy in my world! I use Tillamook extra sharp cheddar, Jack, gruyere, fontina, mozz, and odds & ends in the cheese drawer if I think they’ll add something. You gotta have a balance of some strong flavors like aged cheese, some melty and gotta have the stretchy pulls you only get with mozz.! Cavatappi pasta, A little garlic rubbed on the dish, a dash of Tabasco, a dab of hot mustard, top it off with coarse black pepper and some kind of buttered bread crumbs or cracker crumbs, just very lightly, then bake until bubbly & brown spots appear on top.
If I really want a treat, add lobster!
i add the package cheese along with sliced cheese pieces, and shredded cheese. turns out so good!
I love putting wheat thins on top for a bit of crunch
Looking at this recipe and I've gotta say it looks great. You helped me work out why my macaroni and cheese got too dry and thick on the few occasions I bothered to bake it. Definitely going to take your advice about cooking out the roux too next batch I make. You do a lot of the same things I do methodology wise including making a thinner sauce so it's not glue as leftovers. Extra sharp cheddar and colby-jack were my last batch seasoned with beer mustard, paprika, wostershire sause and cracked black pepper.
Now you know the technique for baked pasta…now you can transfer that technique to making baked ziti, baked lasagne, pastitio baked spaghetti pie….a world of baked pasta dishes!
Undercook the pasta, just a bit under al dente, and make sure the sauce has enough liquid to be absorbed by the pasta and then some, so you still have enough moisture, and not a dry gummy mass. Might take a bit of experience so you can make better judgement calls.
Learning techniques is great, ain’t it? Better than just “learning recipes.”
I’m totally with you on the extra sharp cheddar and Colby Jack…I live in CA and I only use Tillamook (made in Oregon) for things like this. I never had a fondness for processed cheese like American or Velveeta, but hey, some ppl grew up on it & love it! I even use Mozz & fontina if I have it. Four cheeses is a good number.
I get best results adding hot milk to cold roux. I almost always get some lumps when I do the reverse, but it doesn't seem to really matter, the lumps don't hurt anything in the end.
I use extra sharp cheddar and asiago cheese alone with gruyere in my sauce and to make my bechamel I use half and half. For herbs I use marjoram, thyme and a pinch of basil.
I can’t wait to try this one!!!😃
Loved it when he said, “i think cheese is the first drug humans ever had.” Love cheese and can’t get enough. Will be trying this one for sure. Thanks for sharing.
My mother always (slow/tempered) added 1 wisked whole egg before adding pasta to bake. Most of my family adds egg. I use part flour/part cornstarch.
This is the first time he didn't say "If you know you know" after introducing the Rosemary Salt and I gotta say man this guy grew up in an amazing way. ❤
When I started making sauces with a roux, I knew to cook out the raw taste... Still got the raw taste anyway.
I absolutely underestimate how long you needed to cook roux. I heard stories about how you can easily burn it, so I always went on the light side. Just reiterating the 10 mins!
This dude needs to give credit where its due though. No doubt in my mind he consulted the "that is how you make a 3 cheese blend for a pizza" two time personal chef Michael Neylan. If you know you know
You should fancify the powdered mashed potatoes, personally I use it to make baked potato soup it comes out great!
Straight up you rock. Anything more I know I will fat finger. Love your work!
Binging with babish got me interested in cooking but you're recipes took me to the next level
@2:20 great tip, thank you ❤
Thanks Mr. Dude!! Maybe too similar but what about boxed Scalloped potatoes?
Awesome Chef!
I also really like using a bigger dish so there is more of the toasted surface area.
Almost, should've used the shells deluxe. I doctor mine up as well since it's just 2 here. However, I add toasted butter cheez it puffed as a topping try it. I will try with rosemary salt next time thanks
My mouth is literally watering! 🤤
So THAT is what was wrong with every Mac n cheese bake I have made!!
This looks phenomenal. Can't wait to try it.
I tend to avoid the kraft mac but I'll get some for this.
Love your touch dang❤
Have you ever used a salad shooter to grate cheese? It's the most satisfying thing you can ever do, it's just so fast!! I absolutely love all of your videos btw!!
This honest man has given me inspiration
The fridge was like cool he’s just casually raking up the yard …. Then WHAM!
Didn't see it on the list, but i use some smoke gouda in my blend... very tasty
I saute chopped green peppers & onions in the butter , then make my sauce- yummm
I like to add a little nutmeg to my mac and cheese sauce and a breadcrumb/parmagiano regigiano mix on top before baking
gruyere, like parmesan, is also area restricted, but now in Switzerland instead of Italy
The mac and cheese looks awesome though!
Looks so yummy!!! Saved to my recipes playlist ^.~
Depending on how much you like salt (I don't like a lot of salt), I never salt the pasta water when making Mac & Cheese because the cheese sauce is quite salty enough.
For an alternative to using the packet, a chunk of Velveeta works too. Basically the same thing. Velveeta gives it the gooey quality that many people expect from a mac and cheese.
Sonny you have done it again, another great recipe from something that is quite processed... don't get me wrong I like kraft Mac and cheese as much as the next person but I add sour cream to mine instead of butter and milk like the box says... but now I'm going to have to just make my own cheese sauce 😊😊😊😊😊😊😊😊thanks for sharing ❤️ 😊
❤Annie
I make a smoke mac and cheese that everyone always raves about but isn't quite where I want it in creaminess and flavor. The problem is it uses a cup of mayo, cup of sour cream, and a pound of velveeta as a crutch to get to be creamier. I however made this recipe recently and it was so much creamier and tasted better too. So I am looking forward to doing again and smoking it next time with the same panko/bacon crumb on top. I think it will finally give me the perfect smoked mac and cheese I'm looking for.
I'm just not sure if I can omit the cheese powder entirely, to avoid needing to buy the Kraft boxes, or have to compensate for it with something else.
Hamburger helper needs your attention !!!!
Love this
Im having so much funnn! 😂 look's so delicious! Thanks 👍😁🇬🇧
Try adding in a half teaspoon of yellow mustard to your Mornay. It's not enough to taste it on its own, but it definitely brings out the sharpness of the cheddar.