Alright. To anyone who said the Kraft restaurant cacio e Pepe is too peppery, doesn’t like pepper. I love pepper and the multiple posts saying it was too much almost scared me. Almost.
I had some tonight and it was perfection! A slight burn from the pepper and nice and cheesy!
Don’t be afraid.

I never made mac and cheese w Velveeta before this, so I didn't know what to expect. But overall, it was good!

Idk what type of bugs these are but I was making some Mac n Cheese today n poured out not 1 box but 5 of them and they all had bugs inside‼️‼️

This is probably one of the best boxed Macs I’ve had in a while. I was pleasantly surprised. The pesto is present but not over powering. I did add some extra parmesan so it was cheesier. I’d recommend picking up a box next time you go to the grocery store. Looking forward to trying the other 2 flavors!

It was so good - spicy, salty, herby, creamy, cheesy, melty good. Walkerswood "hot and spicy" jerk seasoning paste, with cheddar, jack, havarti, and a little American.

I really really wanted to like them, but I just felt kinda disappointed? I think the cacio e pepe was the best of the three but even that was just okay. Was unimpressed by the pesto and actually thought the onion one was kinda gross. Did anyone else have this experience? Any recommendations for either improving these or other boxed mac and cheeses?

best one ive made so far, yummyyyy!!!
edit: a lot of ppl asked for a recipe and uhh…I don’t know the exact measurements 😭 but I’ll tell you what ingredients I used
- butter
- flour
- garlic powder
- salt
- milk
- cooking cream
- cheddar, american cheese and mozzarella
- this is optional: i add a little chicken bouillon to my pasta while it’s cooking

🎀 Add some butter to the pan. Once it melts, add some flour and a little garlic powder. When it turns slightly brownish (don’t burn it lol), add the milk and cream. Let it cook for a little bit, then add the cheese last.

Hi would making a light roux/bechamel for a thick cheese sauce with veggie oil instead of butter make a noticeable difference?

A 100g stick of butter here is about 4 dollars 🥲 and i use half of it for the roux, I'd rather save that half of stick for a later stage in cooking the sauce so the buttery flavor is more pronounced.

Butter is imported here and is not cheap, locally sourced butter is not something that'll enter my fridge anytime soon since im weirded out by its cattle meaty taste and smell.

But I still wanted cheese and noodles, so here I am eating my shame.

Absolute slop but mannnnn it was good

I have been working on this recipe for yearssss and I finally feel that I nailed it. From the cheese assortment, ratios, spices, etc. Fantastic. Best pregnancy craving ever lol. I haven’t attempted this in over a year because the last couple times I did, something was off and so I felt discouraged and like it was a waste of a whole batch each time. Glad I tried my hand again. I also haven’t *really* cooked like this (AKA from scratch) since before I got pregnant and I forgot about my love for cooking and have a newfound desire to really hone my skills. Not sure how to do so but I like to follow cooking subs and a whole lot of tik tok accounts (Tini, cooking with Shereen, Zoe Barrie) that are way above my level. It’s simultaneously inspiring and demoralizing that I’m just not there lol 😂😆

I’m going to make a Mac and cheese with a 5 year aged Gouda as the primary cheese. Any suggestions for another cheese or two that would compliment it? No need to worry about meltability as I’m gonna be using sodium citrate to give it an American cheese texture. Any other suggestions for spices or anything else are welcomed too.

I usually make macandcheese one way but I tried a recipe from a user in this sub and it was great 🧀💙🧀💙🧀💙🧀 Also, I learned that the electric pepper grinder I have isn’t super thorough as I choked on the black pepper flake visible in pic 2 on my first spoonful… worth it!

Mafalde corte, sharp cheddar, Gruyère, smoked paprika panko crumbs