Can You Make Kraft Mac and Cheese With Cream
Kraft Dinner (Mac & Cheese) with heavy whipping cream instead of butter and milk.
I've been eating Mac & Cheese my entire life, and in ~30 years nobody has ever told me this trick.
Needless to say, I have seen the light...this is amazing. Simple, yet tastes wonderful.
That's all, I just wanted to share my new discovery.
EDIT: Lots of pretty neat and interesting ways people have doctored up their mac & cheese...pretty much all of which are way better than mine. Thank-you for all the ideas!
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level 1
I use sour cream which is also good.
level 2
How does that taste? Do you use it in conjunction with butter and milk, or just sour cream?
level 1
of course it tastes wonderful, it has 10x the fat.
level 2
Yep, almost exactly! 35% vs whatever equal parts 2% milk and butter create.
I know I shouldn't be this excited for something so small, but for as sparingly as I eat blue box mac & cheese anymore, this is totally worth it and feels like a tiny little revelation.
level 1
I use cream cheese instead of butter. Still use the milk. I like my mac n' cheese creamy. I hate fat free versions of pretty much everything, but I guess it would be lower in fat if you used fat free cream cheese
level 2
Great idea, I'll have to give that a whirl sometime. After everything I've done to doctor-up Ramen, I can't believe it never dawned on me to play around with Mac & Cheese.
level 1
Try it with a little smoked paprika and powdered hot pepper
level 2
Powdered hot pepper, like Cayenne?
level 1
So how much heavy cream would you use vs the listed ingredients on the box?
level 2
Well normal instructions call for 1/4 cup milk and 1/4 cup butter, so I suppose roughly 1/2 cup of heavy cream would be about ballpark. (I just eyeballed it.) Start a little on the lighter side and add a splash more if it's not quite the correct consistency.
level 1
Heavy Whipping Cream is super overkill for what you are going for. Try a little Crema Mexicana instead. You can thank me later.
level 2
Looks good! I'll have to keep an eye out for this stuff, might have to check a specialty store.
level 1
This makes me want to try it with plain Greek yogurt.
level 2
Do it. You will not regret it. It is so creamy and tangy and delightful.
level 2
It's so good that way. I started doing that years ago and now eating it without using yogurt is just blah.
level 2
Both yogurt and sour cream work well. If you want to double down, throw in dry mustard, bacon and nutmeg.
Damn, now I'm hungry.
level 1
I don't even put the butter in. Just milk. I can't imagine putting cream in.
level 2
In college it was oftentimes one or the other...so many Frankenstein meals based solely on (very few) ingredients at hand.
But yes it's very rich, and a little more sweet than salty.
level 1
Wait, so what exactly is the replacement?
level 1
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jumbo elbows
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Alfredo (homemade probably preferable)
-
Velveeta
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white cheddar cheeze-its
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bacon
Cook elbows to al dente and set aside (save some pasta water)
Fry up some bacon
Make a 2:1 mixture of Alfredo sauce:Velveeta. You can also reverse this ratio if you like
Place elbows in baking dish. Mix sauce in. Crumble in half the bacon while you mix.
Crumble remaining bacon over the top. Crumble cheeze-itz over the top until coated.
Cover with aluminum foil and bake 20 min at 350.
Uncover and bake 10 min.
Eat and then die of a heart attack. But you will die a happy person.
level 2
Ok, I've heard the pasta water thing both ways, and recently it's become "add it!"...what is the food science behind pasta water? Starch for texture?
Can You Make Kraft Mac and Cheese With Cream
Source: https://www.reddit.com/r/Cooking/comments/36kszc/kraft_dinner_mac_cheese_with_heavy_whipping_cream/