Call me childish, but I'm a firm believer that Kraft Dinner is one of the greatest Canadian meals of all time. It's truly a delicacy; you just have to make it the right way. So,"It kills me to say this, but I'm a 'No Milk'er. Normally mac 'n cheese needs that dairy creaminess, but something about KD works better without it.""Also a no milker here. Tablespoon and a half of butter and the dust packet and we’re good to go.
"Save the pasta water. Use it instead of milk and butter. Surprisingly, creamy. I also prefer sour cream — 1 large tablespoon — over milk." "As someone who hates margarine normally, use margarine. Don't pay attention to how much milk they recommend; eyeball it until it's the consistency you like.""Make a roux with the butter and cheese packet, then slowly add in some milk while whisking."
"Don't knock it till you try it, but a little scoop of mayo thrown in when you're mixing in the cheese is outstanding." "I put a little garlic powder and real cheddar in it. I have also mixed a little salsa into the pot after its cooked.""Do NOT follow the package instructions. If you cook it too long, it's mush. So keep an eye on it for al dente.""Add extra aged cheddar, and the thing that throws others off: throw in, like, two tablespoons of mustard powder.""No ketchup. No chicken. No hot dogs. Just. Add. Tuna.
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