Anyone who knows me will call me a mac and cheese connoisseur. It is easily one of my favorite foods. It’s one of those foods that, no matter what mood I’m in or how hungry I am, will always hit the spot. I have perfected the technique of making it, which gives the impression that I’m a skilled chef, even if I’m just a cheese lover. While I believe that my techniques are the best, I’m not a gatekeeper, so here is the best way to make mac and cheese.
Step 1
Select your pasta; this step is crucial. A big decision is what noodles to use, and the only correct answer is elbow macaroni. But you know what? If you don’t want to, I am not requiring you to stick with elbows. You can use shells, spirals, bowties, penne, or any other pasta that appeals to you. However, if it’s the last thing you do, avoid using spaghetti noodles. We are not aiming for that vibe.
Step 2
Make sure the pasta is properly cooked. The first step is to boil the water. Grab a large pot of water and sprinkle a little salt in it for maximum flavor. Get it to a fast boil before pouring the pasta in. Once you’ve reached a productive boil pour your choice of noodles in. If you’re using a box, I recommend pouring all of those noodles into it. Make sure you boil it just enough so it doesn’t boil over the pot but still mixes itself. The next step is to cook until it’s al dente, which is Italian for “to the tooth,” which is fancy for evenly cooked and not too mushy. The third step is to drain it, put it into the sink, and run a splash of cold water over it, not too much water so that the pasta doesn’t get cold.
Step 3
What you put on the pasta is what will make or break your spectacular dish. After it is strained and put back into the warm pot, I add about a tablespoon of butter, just to make it a bit richer and creamier. Although I am lactose intolerant, I always add just a splash of milk because I find it will make the mac and cheese sweeter. Make sure to mix it in thoroughly so the pasta noodles don’t drown in a puddle. After that, it is completely up to you what personal pizazz you’ll choose to add.
Step 4
I usually make my mac and cheese from a box, so if that is you, add the cheese powder gradually and keep mixing until there is no more dry-looking powder left and it’s completely mixed in. The same goes for if you’re using one of the mac and cheese boxes that have cheese sauce, such as Velveeta or Kraft Deluxe. If you’re making it from scratch, I suggest finding an alternative sauce recipe, as I am not a master at making sauce from scratch.
Step 5
The final step is to serve your mac and cheese. If you’re going for aesthetic Pinterest vibes, feel free to put it into a clean bowl and top it off with some cilantro or parsley. Although my motto is the less complex the dish, the better, so I just leave it in the pot with a lid, which will keep it warm for a while, and only one dish to clean up, the one you’re eating out of. If you feel extra fancy, you can add some shredded cheese on top and stick it in the oven for a few minutes to give it that oven-baked look. Breadcrumbs or bacon are other alternatives that can spice up this meal.
With these simple steps, you are well on your way to making the most delectable mac and cheese of your life. Good luck, and remember that it takes practice to master something.
