Post #157406 by joefla70 on Mon, May 9, 2005 12:13 PM

On 2005-05-05 15:59, docwoods wrote:
Mac and cheese.The kraft stuff in the box with the powdered cheese sauce.To make it extry good,take another cheese sauce packet from another box-make double cheeses sauce-noodle dynamite!

That is EXACTLY what I would do to make mac and cheese even better. The other secret... so that it did not get too liquidity... was not to add the entire 1/4 cup of milk. I add the milk slowly until the mac and cheese obtains the desired consistency -- thick and creamy, but not dry.

On occassion, we would fashion a hamburger helper-esque meal using mac and cheese as the base. We would brown some hamburger meat, and then add a little bit of tomato sauce, and canned corn. Mmmm....

With ramen, I never ate it as soup. I would just make the noodles, and then pour in a little bit from the seasoning packet to give it some flavor. (Made the mistake of pouring the entire packet on the noodles once and the MSG was way overpowering!)