There are a lot of things that divide people…religion, politics and in Canada..how you make your KD.
It was one of the first things that I learnt when I moved to Canada and I thought it was pretty easy. Cook pasta, stir in butter, milk and cheese powder and BOOM done! Turns out there are many other ways to do it and some claim better ways.
Over the years I have been told many tips and tricks on making the best KD. Make sure you salt the water, cook it for less time than the box says, and salt and pepper to finish and add a lot more butter than it suggests too. I have tried all of those and I have to say they do seem to make a difference but the latest suggestion is going too far…make the sauce separate
First I would like to point out the joy of Kraft Dinner is that it takes so little effort. I am not making it to win a Michelin Star or impress Gordon Ramsay. I want dinner in as short a time as possible with minimal effort.
According to some home ‘chefs’ taking the time to prepare a separate sauce gives you much better noodle coverage. Even this way of prepping your mac and cheese has people divided.
Both say to cook your noodles then remove them from the pan and return the pan to heat. Melt butter or margarine (people argue about this one too) add milk and stir. Here is where people start to disagree even more. Some say to add the cheese powder to the sauce, stir and add your noodles back. Others say add the noodles to the milk mixture then stir in your cheesy powder.
The main reason for this extra effort is to ensure you have no gritty bits of powder when you finish. I don’t know how well these people can stir but I have to say I have never had this issue.
So I will be sticking to the box instructions (although I will still be adding salt and pepper to finish thanks to my girlfriends advice). Now don’t even get me started on things you add to it or which utensil you eat it with…one argument at a time
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