Kraft Mac and Cheese (Kraft Dinner in Canada, or Cheesey Pasta in the UK) is one of the easiest and cheapest meals to prepare, beaten only by ramen and microwave pizza. All of the ingredients you need to make instant macaroni and cheese are in the box, save for the milk and butter.
Many a grand plan to make mac and cheese for dinner has been thwarted by an unforseen lack of milk. When faced with such a crisis, most people resign themselves to alternative foodstuffs, such as the aforementioned ramen and microwave pizza. What few realize is that you can actually make the cheese sauce without milk, using the thick pasta water instead.
- 1 box Kraft Mac and Cheese
- margerine, butter, or oil
Place the dried pasta in a non-stick sauce pan and fill the pan with water so that there is no more than 1/2 an inch or 1 cm of water above the pasta. The less water you use, the thicker the water will be, which is exactly what you want.
Boil the pasta for about 7 minutes or until the noodles are tender. Because Kraft Mac and Cheese noodles have a high affinity to the bottom of the pan, you should gently and constantly stir the pasta while it cooks to keep it from getting glued to the bottom.
When the pasta is fully cooked, remove from heat. Reserve 1/4 cup of pasta water from the pan and set aside in a small bowl. Drain the rest of the water off of the pasta and add 1 tbsp of butter or margerine to the noodles. Gently toss so that the macaroni noodles are evenly coated with butter.
If you don't even butter or margerine in the fridge, add about 1 tsp of oil to the pasta.
Add the cheese powder to the reserved pasta water and mix until the clumps are dissolved. Pour the cheese sauce over the pasta and stir the macaroni and cheese so that everything is evenly coated. Let the pan of mac and cheese sit on low heat for a while so that the sauce thickens.