How to make mac n cheese like the deli how to#
I also set aside my fantasies of adding chopped onions and peppers or other vegetables, or even ground beef or ham or chicken or– Or anything!īut here’s how to make it better (and almost as fast!), with simple-to-keep-on-hand ingredients for those last-minute desperate-dinner nights. (Or maybe even forty or eighty.)Īnd so I put my garlic cheddar mac ‘n’ cheese dreams aside, along with that box of powdered cheese. ….is heaven on a plate whether a kid is four or fourteen. And hey, it has a third less fat than cheddar! Says so right on the box! But whatever. Hard cheeses take longer to melt (it’s easier to melt shredded cheese, so if you use a hard cheese, shred!) and I love mac ‘n’ cheese with flavored cheeses like garlic cheddar or pepper jack–but just try to get a four-year-old to eat that! They want that stuff from the box!Īnd so eventually I turned to Velveeta, which is a processed cheese, but at least it doesn’t come powdered in a little white packet. Powdered cheese is so gross! And so, years ago, with little children who loved their mac ‘n’ cheese, I went in search of the cheesiest homemade mac ‘n’ cheese that would not only fulfill the children’s plain and simple mac ‘n’ cheese dreams but also fit the bill for a fast dinner–which, after all, is what often drives us moms to open a box to start with. But I can’t stand it when I see that powdered cheese come out of the little white packet and go into the pot. That’s kid-pleasin’ mac ‘n’ cheese, and so much better than anything you can get out of a box! Of course, kids have a weird thing about mac ‘n’ cheese from the box.
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