Current Events > Mac and Cheese. Rinse the Pasta?

(+) Yeah! (+)

I have been drenching the pasta since I learned about resistant starch. The claim is that cheese sticks to the unrinsed pasta.

I always add some gooey cheese to compensate.

I dont rinse the pasta but I save some of that pasta water to throw back in.

I rinsed. The real problem is pasta needs to cook longer if you are going to rinse. Next time I will rinse only part of it.

I have made Kraft Mac and Cheese way too much since I got my medical card. Here is my method:

Start it like normal. Once pasta is done you take it out and put some melted butter, flour, milk, and chunks of whatever cheese you want in the pot. Mix it up, let the cheese melt, and adjust milk/flour ratio until cheese sauce is the consistency you like, add chicken or bacon or a protein you have laying around (heat it up first) and whatever spice you want. Then drop pasta in, add dry cheese sauce from the box, some shredded cheese, stir and eat.

If you want to go really crazy, after you add the dry sauce and stir it up you add breadcrumbs and put it in a baking dish and bake for a while.

not for mac&cheese

Nah, I drain the water, but I don't rinse the pasta.

whitelytning posted...

I have made Kraft Mac and Cheese way too much since I got my medical card. Here is my method:

Start it like normal. Once pasta is done you take it out and put some melted butter, flour, milk, and chunks of whatever cheese you want in the pot. Mix it up, let the cheese melt, and adjust milk/flour ratio until cheese sauce is the consistency you like, add chicken or bacon or a protein you have laying around (heat it up first) and whatever spice you want. Then drop pasta in, add dry cheese sauce from the box, some shredded cheese, stir and eat.

If you want to go really crazy, after you add the dry sauce and stir it up you add breadcrumbs and put it in a baking dish and bake for a while.

At that point, you might as well just make your own macaroni without the kraft stuff.

I never rinse pasta.

NoxObscuras posted...

Nah, I drain the water, but I don't rinse the pasta.

At that point, you might as well just make your own macaroni without the kraft stuff.

Not really. You start with the Kraft. You add what you have and feel like adding. For instance if you are interrupted and it cools you might add the crumbs and bake it.

you just have to learn how to make cheese sauce from scratch and throw the kraft in the trash where it belongs

So you dont want the cheese in your mac and cheese to stick to the mac?

da fuck?!

CobraGT posted...

Not really. You start with the Kraft. You add what you have and feel like adding. For instance if you are interrupted and it cools you might add the crumbs and bake it.

Different strokes for different folks I guess. No offense to people that like Kraft, but I think it tastes terrible. But it's cheap and easy to make, so it works in a pinch. If I'm actually adding milk, cheese and seasonings, I don't want the Kraft powder anywhere near that.

So that's why I thought it was weird.

My favorite mixes are Cheetos. They are spiced like Cheetos. I am seeing a 3 flavor 12 pack on Amazon for $14.69.