LogFAQs > #913693327

No milk, butter.

Always butter, it adds to the flavor and still makes it creamy.

I don't like melted cheddar though so I avoid creamy, but I still use butter.

I just use parmesian cheese first (don't mind that melted).

So I make the pasta, put it in a bowl, add a bit of butter, pepper, a bit of garlic, and stir.

Then I add about 1/2 as much parmesian cheese as I will be adding the powdered cheddar. I still it and it sticks to the cheese, and melts a bit.

Then I add half the packet of powdered cheese. I mix it so it's all one color and pretty evenly spread. If you do the whole packet at once it'll clump and stuff.

Then I add the other half and BAM, it's delicious and no melted yellow cheese for me:)

But yeah, butter is the key.

For my wife I used real cheeses as she likes it creamy and it's just way better that way.
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"did you steal my f***in signature" Helly