15 Feb

Fail: Instant Mac-n-Cheese

Posted under Fail

Name:  Kelley Wilson AKA Miss Information

My Blog: http://www.missinformationblog.com

Twitter: https://twitter.com/msinfoblog

Original Inspiration: http://pinterest.com/pin/119767671311264134/

What I Did: I was out of Mac and Cheese for dinner and thought I would try it. I doubled it and used reduced fat cheese and I think that was the problem. I did try a different shape of pasta but I don’t think that was the problem!

Blog Post Detailing The Experience: http://www.missinformationblog.com/2013/01/pinterest-mac-and-cheese-fail.html

My Result:

Next Time I Will: I would try it again but follow the recipe and not use lower fat cheese

Comments on this post
  1. Heather says:

    Hi, I have a great microwave mac n cheese recipe. You boil the noodles on the stove, as usual, then make a cheese and milk & flour roux in the microwave. My exes mom gave me the recipe after I had it the first time we met and I’ve been using it ever since! Everyone loves it. If you’re interested, let me know!

    1. Liz says:

      I make noodles and such in the microwave all the time! Always cook your noodles in water seperate from whatever sauce or cheese etc you plan to put over the top. Next time throw in some cream of chicken soup and the cheese together over the cooked noodles after they come out of the microwave! Always put a little oil or butter or margerine in the noodles as they cook also and check half way through to make sure the water is not completely out. I usually just add more water as needed and the noodles soak it all up and I often don’t need to drain at all!

      1. Kristin says:

        Avoid reduced fat, low sugar, or pre-shredded cheeses if possible. A roux is super easy to make and can be a cook’s best friend. My now 17yo son has been making homemade Mac n cheese since he was 10. Shredded cheese is okay if mixed with more regular block cheese. I’ve found of it is all I use or if it’s more than half if the cheese, the sauce tends to separate and gets clumpy. I think the manufacturers use something to coat the shreds so the don’t clump in the bag. Good luck. Oh, BTW, if I’m in a super rush, I have simply used evaporated milk and cheese mixed into the cooked pasta and heated. And don’t forget ground mustard: it’s def worthwhile to add 1 tsp in

Leave a Comment