this post was submitted on 26 Jan 2024
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Emphasis on extra block since the recipe probably already called for 1 or more to begin with.
I remember back when I was a kid, a friend in my group always made the BEST mac n cheese (the kraft boxed stuff). Nobody else's could compare. Someone finally asked him what his secret was, and it turns out he was simply adding an entire stick of butter instead of what the box called for
A shitton of butter is pretty much every restaurant's trick as well....actually I think the real trick is not mentioning just how much butter you added.
Yup. And boil the pasta in salt water. Boxed mac CAN taste delicious!
Who doesn't boil pasta in salt water?
The trick I've learned from one of my aunts is to add a little bit (half a teaspoon for one of those paper boxes of mac, not much more) of mustard to it, somehow makes the cheese taste sharper as long as you don't overdo it and make the mustard flavor too obvious. I've also found adding a fairly significant amount of black pepper does good things to it, along with a little extra cheese melted in.
I also put a bunch of spinach and a bit of salsa in mine, but that admittedly dramatically changes the flavor instead of just enhancing it, I just happen to like the result after some experimenting
Mustard is an emulsefier, so a tiny bit will increase the creamieness, especially if you're adding a little cheese.
Add some sour creme and cream cheese, cut the butter, it'll be delicious.