I've always been taught you put the noodles in a collinder to get the extra water out after the noodles are cooked then put it back in the pot and add all your seasoning packets, butter, extra cheese whatever else and stir as it all melts onto the noodles. Trust me on this, it tastes amazing.

For anyone interested, the extra starch from the cooking of the pasta (which would normally be thrown out when you strain the noodles) is what makes it so creamy. It acts as an emulsifier so that the fat from the butter and cheese mixes with the water and milk to make a homogeneous sauce. That is why the instructions on the box tell you to strain the noodles, but not to rinse them. The little bit of extra starch left on the noodles helps the sauce come together. That's also what the white powder in the microwavable Easy Mac is for, starch to help make the sauce. For those who like to make it from scratch with just pasta, real cheese, and milk or cream, you can achieve similar results by adding some of the pasta cooking water back into the sauce. Start by using a little less water than you normally would to cook the pasta, then scoop the pasta out of the water when its done cooking instead of straining it into a colander. Then let the pasta water continue to boil for a couple of minutes to concentrate the startch. Save that in a heat safe bowl and pour some bit by bit into your cheese and milk mixture until you get the desired creaminess. This is also the secret to how authentic Fettuccine Alfredo is so creamy from just butter, parmesan, and a bit of hot concentrated pasta water to melt and emulsify the butter and parmesan together. Enjoy.

If you start making the boxed variety I recommend shells and cheese, shells have such a nice texture and become little cheese bowls.

I've never understood why the instructions say to drain and return the noodles to the pan when making the sauce. I drain the noodles, then use the hot empty pot to melt the butter, add the milk and cheese powder, and simmer until creamy. Then I add back in the noodles. It's so much better this way. Fun fact: Kraft Mac and Cheese in Canada used to be called Kraft Dinner, but is now simply known as KD.

I would suggest melting the butter and mixing it with the powdered cheese first to make sure it's all homogenized well. Then cook it all together. I have invariably had problems with powdered stuff clumping no matter how long I'd cook stuff for. Discovered if you mix the powders with fats/oils before you let water touch the powder, it mixes so much better.

Here are my tips. Wait for the water to boil before adding the pasta. Once the pasta is your desired softness, drain it and then IMMEDIATELY and quickly stir the butter into the pasta. The heat from the pasta and the constant stirring emulsifies the butter. Once the butter is melted, stir in the cheese package. Once that's as mixed in as you can get, now you add the amount of milk asked on the package. You'll get the same creaminess without having to use 2 packages.

I'm all for a more rich and creamy option for Mac and Cheese, or just Kraft Dinner as we refer to it up here in Canada, so I'm gonna try it tonight. Looks delightful. :3

"When you make the grown up version" Sir, all mac n' cheese is super sophisticated at any age. I will die on this hill! 🧀 🤣🤣🤣

I grew up with making Kraft until I figured out I was lactose intolerant and now seeing this hurts so much Edit: Guys thanks for the tips now I can Enjoy Kraft without spending extra money on lactaid pills

Thank you Jordan by showing us the ways of your mistakes and your knowledge

jordan doesnt only give fast food hacks but also restaurant hacks, food hacks, and life hacks. He’s officially the best life hack channel there is* edit: i take that back everything is better than 5 minute crafts so he’s officially the best life hack channel there is

I LOVE THE “come here.” AHHHHH! edit: in chef jordan we trust! 💯

Just made this a couple of days ago, turned out great. The leftovers used to be too dry, but these were good still. Not as creamy left over, but still good. I added some smoked sausage for extra yum.

The fact that he just straight up ate it while it was steaming 💀

My grandma taught me to boil water with salt (however much you prefer) and wait for it to boil. I added a bit of butter to the water. Then, I cooked Kraft Dinner for 8 minutes and drained the noodles. Afterwards, I put the pot on low heat and added a generous spoonful of butter, waiting for it to melt. I poured in roughly the same amount of milk as the butter, mixed the powder with the milk and butter inside the still-hot pot until it was thick and well combined, and then added the noodles. The result tasted just like the original, despite claims it had been changed.

Just made this, and I’ve gotta say, adding shredded cheese to the mix really made it something special

You see this is why I subbed to your channel. I’m learning so much that I’ve never found out before in my life either. I will keep this in mind. Maybe this is what they meant by Kraft being the cheesiest and many of us have been doing it wrong this whole time. 😳 Myself included. 😪

If I saw literally anyone else do this I wouldnt trust them, for some reason I just trust this man

I followed you instructions to a T, total game changer. I didn't have cheddar cheese so I used Mozzarella. It was SOOOOOO GOOOOD!!❤❤❤

The one secret i always use is to follow the recipe on the box as-is, but replace 2tblspoons of butter with 2 ounces of cream cheese. The cream cheese packets have separators for ounces like butter does for tablespoons. Its so much better than the regular boxed mac n cheese for zero extra effort. Add pepper to taste if you dont like the creaminess as strong.

That looks delicious! I learnt to make it in a similar way, but no water, just milk (one box = two cups of milk), and add additional cheese.

Riiiight, the starch in the pasta water is incorporated into the sauce this way, brilliant 👏 ❤

You CAN use half the ingredient and only use 1 box, that means 1 and 1/2 cup of water, 1/2 cup of milk, 1 table spoon of butter and other spices you might want to add.

I’ve been making it this way for years. With onions and garlic sautéed in a pan, the. Ground beef, then once cooked, drain fat and add to your cooked and ready Kraft dinner (that’s what we call it in canada lol)

I see a lot of good advice here in the comments. I personally am a fan of draining the water and saving a bit aside to make the cheese but I also rinse the noodles afterward to get rid of the starch and firm the noodle. When recombined with the starched sauce it attracts to the noodle and hits differently on the taste buds (which Jordan no longer has). Also, don't be afraid to put a bunch of Parmesan cheese in it, make sure it's melted (like Jordan's taste buds) and hit it all with a bit of white pepper if you got it, black is good too. Also tempering your water with tabasco will give it a tang that is subtle but you'll miss it when it's gone (like Jordan's taste buds). :)

There's certainly a difference between boxed Mac & Cheese and Easy Mac but the standard box directions work just fine. As others have said when draining don't drain to fully dry and the leftover pasta water will help thicken it up. If you want to get a little fancy throwing in some extra cheese (even a kraft american single slice adds some creamy gooeyness to it) and some onion and garlic powder will enhance that cheese flavor

we buy kraft delux and add milk, butter and more cheese. honestly, i dont know why we dont just make it from scratch at that point, but it's still delicious!!

I found this alterations from a “Thick & Creamy” version of mac’n’cheese. Double the butter, and halve the milk. Then I like to keep the burner on the lowest setting and continually stir while adding the cheese powder to remove any clumps.

I normally do a lazy strain about 2 minutes shy of being done (aka not using a colander just a spoon and a gentle pouring and some skill to not spill the noodles), reserving some pasta water to finish cooking the noodles while adding the final ingredients. Works pretty good, always better than following the directions. This does look extra creamy though, probably due to the extra milk and cheese, and the gluten being more developed in the sauce due to the stirring motion. Yum.

Okay, this may sound a bit weird, but if you add a nice, generous spoonful of cream cheese to your mac and cheese- absolutely delicious.

Hey if you use heavy cream or evaporated milk instead of regular milk, it comes out even creamier! I do it with my cheesy ranch burger helper... I'll have to try it with this now! Thanks

I havent eaten kraft mac and cheese since I learned J Kenji Lopez-Alt’s recipe. One part pasta, one part cheese, one part evaporated milk. All you have to do is shallow boil the pasta until done and then throw everything in and your done. Takes 10 minutes tops and it’s fucking delicious!! You do NOT have to use American cheese either. You can use cheddar or any of your fav cheese and it will work because of the evaporated milk. P.S., It does come out cheaper per serving than 2 boxes of Kraft because of the amount of pasta you can make.

We’ve been cooking Mac n cheese like this since I was a kid. Only difference, we would boil in water, strain, then add milk and butter/cheese.

I always just strained out the water when the noodles became al dente (slightly chewy, never mushy) since water thins the cheese flavour, stir in a bit of butter or margerine just to make sure it ain't tacky/sticky as I pour in the cheese powder (also adds a bit of saltyness to the dish), then you stir it up with just some milk to hydrate the cheese and make it a nice creamy consistency. Then after that you can toss some more cheese on top, or personally I hit it with a bit of paprika which just gives it a nice pop of flavour. Or if you're a heretical monster like most of my friends, you put ketchup on top (dunno if it's just a Canadian thing, but so many people do it).

My mom doesn't use box Mac and cheese, she buys the dried pasta as you would, and makes a homemade cheese sauce (using American cheese) and it's the best ever

I let the water boil with a pinch of salt, then add the pasta. When the pasta is cooked, I drain almost all the liquid (I leave about a tablespoon of the water in the pot). I then add the butter so it'll melt, then the milk and cheese. Leaving a little of the starchy water helps the cheese sauce stick to the noodles.

Just the fact that you called a box of Mac and cheese, "the grown up version", does not fill me with hope for society.

Pro tip if you make it the traditional way: 1) Add your cheese, butter and milk only to the container you plan to store or eat the mac and cheese in. Do not put it in the pot or else you will have extra things to clean 2) As mentioned add extra cheese milk and butter for extra creamy cheesiness

You can also add a bit of canned chicken (if you don't have any leftover) and a bit of bbq sauce (i prefer sweet baby rays, but you do you) and it's Amazing!

tossing in a couple of kraft singles and reserving a half cup of the boiling liquid does the same thing if you boil as directed, drain, toss back into pot, add milk, 2 to 3 cheese slices, reserved pasta water, and butter and stir on a low heat. dont add in the cheese powder packet until butter has melted and liquids are steaming (not boiling!). you also get the added benefit of pasta that isnt too mushy lol

he seems deeply disturbed he’s been doing it wrong.

Whatever you do, DO NOT MAKE THIS RECIPE. You’ll waste 2 perfectly good boxes of Kraft and completely ruin the bottom of your pot. It doesn’t even taste better than normal Kraft. Take it from me, I learned my lesson.

how i do it is ... boil noodles tell softer but still chewy (to soft = mush) generally throw one or two at wall for stick/no stick test (stick=good) strain water add butter (put butter under noodles for melting easy) mix butter to coat noodles add bit of milk and the cheese packets (Milk helps prevent clumping cheese) mix enjoy

Honestly if you use one of the noodles from a box for something else, then use 2 cheese packets on one box with just a square and a half of butter (no water milk) and stir until it melts together it's pretty epic. You could alternatively use one box of regular and 2 boxes of twisty kind, then use about 2 squares of butter and turn some powdered leche into liquid again and mix that in until you get your desired consistency, it's pretty bomb.

I grew up on kraft mac and cheese and believe i perfected it, and my family agrees. Heres how: bring ur water to a boil, add noodles, stir and set timer now for 7 mins. Reduce heat to med low. Stir once or twice during 7 mins. When the timer goes off, drain. Return noodle to pot and burner which u turn-off but is still hot. Stir the noodles for about a min or until they make the sticky noise and start sticking to the spoon. Add 4 tbs of butter. Stir until mostly melted. Add milk and cheese packet and stir til mixed. The key is to get all the water cooked off.

- Boil the noodles - Drain, save a cup of the water - Use the half stick butter, melt in the pan with a tablespoon of flour, stir and cook - Add the 1/3 cup milk or w/e the package says, more if necessary to to dissolve - once dissolved, cook for another two minutes, add cheese pouch, add any extra cheese desired. - add noodles back into pan, stir, add pasta water in splashes until desired consistency is reached *** This way you're not using two boxes or playing the "add just enough water to cook the pasta and bond the sauce" game.

Super simple mac and cheese: Equal quantities (by weight) of pasta, evaporated milk, and grated chedddar (or a mix of cheeses, but make sure plenty of cheddar). Cook pasta until almost al dente, drain (saving a cup of so of cooking water) put back in pot, add evap milk, add cheese gradually, stirring. Add cooking water if needed to loosen sauce. Add in any other seasoning or topping as desired. Fast, foolproof, amazingly good.

If you want a Smokey/ southwest flavor, try adding some smoked paprika, a dash of garlic powder, and a dash of cumin (a little goes a long way), not sure on the measurements but if cooking one box of Mac n cheese, try about 1.5 or 2 tsp smoked paprika, 1/2 tsp of garlic powder, and either 1/4 to 1/2 tsp cumin (add a little more if you want to), enjoy!

I'm 33 and the best way to make it for me is cook, drain, add back to pot, add a bunch of butter, the powered cheese, mix, mix, mix.. then add a bunch of sharp shredded cheddar and a touch of heavy cream if you like it creamier. Add salt, pepper, etc. Sometimes I add paprika, cayenne, a dash of nutmeg. So creamy and comforting

I’ve seen a hack where you use a sauce pan, then add just enough water to cover the noodles, add the cheese packet, butter, and seasonings, then after it starts to get real thick put in some milk, and stir until your desired thickness of sauce

i always liked using the cheese powder and butter to make a rue then add the milk to make the sauce, it always seemed to add a bit of extra flavor.

I would always add salt, oil and butter to the water before boiling. Then once I put in the macaroni and it gets tender I grab 1.5 cups of the liquid and drain the rest. Put the liquid in the pan, more butter, cheese seasoning and cooked macaroni and stir till covered, slowly adding shredded cheese

"Add some extra cheese in there." "It aint gon go down easy if it aint cheesy!"

My man floored me with the, "when you make the grown up version, in the box.". I've been making the box stuff since I was 8. But to be fair I was 23 when they came out with cup mac and cheese.

I never had different ways to cook the mac and cheese, just things to add. I found the best way to make it when you're just having it straight is after draining the noodles, add the butter to the pan first and stir until fully mixed, then add the milk SLOWLY, a few tablespoons at a time (ish) and mix until the powder is fully mixed in. It gets super cheesy. If you're looking to add protein, hot dogs, sliced turkey, bacon, oe tuna are great to add. If you want something green, cut up some broccoli and add that to the water before you turn on heat so it has time to get fully cooked (the noodles get added once the water boils but you do not remove the broccoli).

If you want it even thicker add powdered parmesan. Most parmesan is dried out sort absorbs what little moisture is left

Hey guys, A Chef here, little tip, while the cream and butter are reducing, throw in some smoked gouda, you can get it somewhere like Walmart, trust me on this.

Thank you!!! I was preparing as follows, then I would add extra butter & cheese, I'm going to try it that way & see how we like it!!! Tamelia Bodison from Florida

I’ve been eating Kraft for years and can confirm they have changed their recipe. The new box type powder is totally different.

Jordan, if you see this, you should try it, it's actually really good My grandma can make really creamy and delicious kraft mac and cheese. It's basically the recipe on the side of the box, boil water at medium heat, add the macaroni and boil for 7 mins, drain the water, add 4 tbsp of butter, 1/4 cups of milk, then add the cheese, but my grandma stirs around 4-5 times every minute, adds butter instead of margarine, and adds a full cup of milk. If it isn't creamy enough, then maybe another 1/4 to 1/2 cup of milk or another tbsp of butter. It's easy to eat, and it tastes really good. Try it out.

FYI, east of the Mississippi, a stick of butter is twice as big as a west coast butter stick. So if you’re east coast, use a quarter stick of butter.

Make the noodles regular first, strain them. Then pour heavy cream into the pot/ pan and heat it up until the milk fats on the edge start to turn yellow in color, then add your noodles. Then add your cheese and stir, add extra cheese if you want. Thank me later. Heating up the cream with the noodles is the trick 🫡

This is the earliest I have ever been on a video by the President of the Fast Food Secrets Club!

In Australia Kraft Mac n cheese (Deluxe version, so the better one) they changed from this super tasty cheese in a small metal can included in the box to a much blander powdered cheese in a small sachet. I was so extremely disappointed you have no idea, it went from my all above favourite mac n cheese by miles to my least favourite in one single bite.

This one of the most informative channel on KZfaq

Honestly, homemade mac and cheese is just as easy to make as boxed mac. The key is using American cheese. - Make your noodles of choice - Don't completely drain the noodles, or even better if you use less water to begin with and don't drain at all, Italian style. Just a little bit of pasta water helps. - Add heavy cream - Tear up some American cheese slices and stir it in until melted together - Play with the consistency until it's a little runnier than you'd like (it'll thicken when it cools) - Top with a little shredded cheese if you want. - Mac and cheese! You can also add other cheeses, but if you do, I would make the sauce in a separate pot. The processed salts in the American cheese should work their magic on those cheeses too, but sometimes they just won't want to come together and end up making a lumpy sauce. Avoid really hard cheeses and pre-shredded cheese, do at least a 1:1 American to all other cheese, and stir constantly.

Try this recipe frim the box: 1. Boil the water (add pinch of salt) 2. Add noodles, cook 6.5 min 3. Drain most of the water but leave just a bit in the bottom. Like tilt the pot over the sink and stop the noodles from falling out with a fork. Just stop trying to drain when that gets difficult. 4. Put the hot pan back on hit stove fully melt 2-3 table spoons of butter while stirring. (Takes less than a minute) 5. Add powder, stir in completely 6. Cook 30 seconds more. 7. Yum

you've now unlocked. Canadian kraft dinner as we've always used this method lmao

Jordan.. try the way i cook it: do 1-2 boxes, boiling (i just eyeball the water...idc about the amount of cups) cook to al dente, strain melt 1 tablespoon (for one box) or 2 tablespoons (2 boxes) of real butter use a kitchen tablespoon and stir in a heaping tablespoon of sour cream eyeball the seasonings to your liking and add garlic powder, onion powder, black pepper and paprika (i also ass a little chipotle powder or cayenne pepper for a little heat) put back on low heat and start combining in 1/2c to 1 c of any shredded cheese you like (i use a combination of pepper jack and medium cheddar, sometimes just gruyere and the powdered cheese packet) (i also grate my own cheese but you can by pre-shredded) with whole milk (just eyeball it and do a little at a time and continue to stir to the consistency you like) add about half the packet of powdered cheese and stir until combined. you can also use this for making your own mac and cheese..but without the kraft box or powdered cheese. customize to your liking!

I do it a different way. I boil the noodles first, drain them, RINSE THEM IN HOT WATER, then add a 1/4 stick of butter, then the cheese powder, then mix until the cheese is evenly dispersed and then, at the very end, I add milk. Its never runny or clumpy or insufficiently cheesy.

What we do is add the boxes and water I just eyeball it, cook it for 10ish minutes stir every 3 minutes then dran the water out in a strainer then with the empty pot we add the cheese packets little bit of milk and slice of butter stir until it’s all mixed(the amount of milk determines the thickness of the cheese sauce). Then add the noodles and mix until ready

My mother did this and I'm just now realizing why it was so good!!! She always so much at once to freeze. Good looking out Jordie!

MICROWAVE MAC & CHEESE. 1) Add noodles to microwave safe pot. Get your tap water as hot as possible, only just cover the noodles. 2) Set timer for recommended time. Stir as you like, or not at all if you want Chunks. 3) When the water is almost totally evaporated add barely 1tsp of butter (or margarine, sour cream, mayo,) and just enough milk to allow the cheese sauce powder to become a sauce. 4) Add any extra cheese (slices, grated, shredded,) you want. I’ve been making my Mac n Cheese like this for years. Stovetop is superior, but this ties me over just fine.

He just made me hungry.

That’s how I make it. I boil water and add milk, butter, pasta, two slices of American cheese, and seasoning. I like the ranch powder mix. I call it the one pot mac&cheese. It comes out so creamy and cheesy.

This video has been on the back of my mind for months now. I just did it. Holy fuck thank you it's SO GOOD

I tried this tonight and I'm sold on it. The texture and sauce was a little better. Noodles were perfectly cooked with 8 mins, simmer was 6/max on stove setting, stir often.

Just tried this and it was great! But my wife and my favorite way to have boxed Mac and cheese was made by accident. I made it according to the box but then brown the butter before adding in the milk and cheese mixing with the noodles. It is sooooooooo good!

It's Amazing how many people don't know how to cook. . I was raised on this method. . Anything with cheese gets some milk to make it creamy.

I just made it like this. I will never make mac and cheese another way. Ever again. This is the best bowl I've had in a long time.

I just been fiending for Mac and cheese and low and behold Jordan pops up with this

LOL " the adult version from the box " You crack me up 😆😆🤫🤫but thanks for the tip

cook as normal in plain water ... leave "small amount" of pasta water - ADD 1 heaping spoonful of mayonaise & stir .. then add seasoning mix.

Try making pasta e ricotta with mini shell pasta. What you do is boil the pasta in salted water to the package instructions. About halfway through, take out some pasta water into a low to medium low saucepan and add whole milk ricotta, and mix to combine and heat up. Do not cook this, it will burn, just heat it up. Then add cheese to thicken. Preferably pecorino romano, but Parmesan is fine as long as it’s not pre-shredded. Slowly mix and heat up the ricotta with the pasta water and cheese. Add your pasta when it’s done. Stir so the pasta catches the ricotta sauce like mini stuffed shells. Add as much cheese and parsley as you like to finish. (try grating a little black pepper as well if you want.) You may never make a box of Kraft Mac and cheese again after eating this.

I been eating it similar to this for over 30 years. Y’all add some sea salt and black pepper to it too. 3 slices of cheese, 3 tablespoons of butter, (No Milk). Don’t drain all the water out leave a little in the pot. Take off heat, let’s it rest for 5 minutes before you eat. You’re welcome. 👍🏽

Yum I made this for My dad's birthday it turned out great 😋 thanks for the recipe @Jordan😁

I love how he says “comehur” to his reflection

After I make mac and cheese the normal way I put it all in a casserole dish with italian breadcrumbs and shredded cheddar cheese and bake it at 350 F for an extra 10 minutes. It's pretty tasty!

Thick Pasta sauce = drain in colendar & reheat to steam any excess moisture out ... then add sauce. Goopie pasta sauce = leave a bit of past water & add ( 1 spoonful of

Bring back kraft mac and cheese deluxe the one that came with a tin can of cheese and not the powdery stuff. The texture does look similar to old mac n cheese deluxe so definetly gunna try this way since Jordan hasnt failed me yet. You the man Jordan

My stomach’s already bubbling looking at that

If you want to up the normal Mac with low effort, you can also sub the milk and butter with either plain yogurt or cottage cheese, and it comes out so thick and creamy while also adding protein to it. I love it and I’m a real cottage cheese hater otherwise.

Last time I ate Kraft Mac & Cheese, it was SO SALTY, I almost threw it out. I followed the instructions on the box and didn't add anything, but WOW. Never again. I have added shredded cheese to Mac & Cheese before and experienced that extra creamy goodness. Works on Frozen Pizza as well. These days, I always keep a big bag of Lucerne Shredded Cheese in the fridge, just in case.

I melt the butter, add the milk and whisk that to get a cheese sauce. Add the noodles and mix together for a cranny good mac without soggy noodles.

If you want to add extra flavor after straining the pasta make a rue with the butter and a little flour and then add 1/2 the strained and 1/2 the cheese and mix then add in the other 1/2 and add in milk as well as other 1/2 of cheesse packet (optional) and then mix in salt pepper and paprika add taco mix cheese and its a banger... For extra mac goodness line a baking dish with foil and rub butter or spray pam into foil, put mac mix in and then top off with more cheese and put in a oven set to 400 for 15-18 minutes (also cover with either foil or lid)

That feeling when you scroll, followed by the realization that this isn't a short.

I sometimes add a touch of sour cream.. it's been ages since I made it.. I used to make that for my wife, with some hamburger thrown in. It was our comfort food and struggle meal. Damnit, now I has a sad *and* I'm hungry. You're still awesome, Jordaan.

I make it by boiling, draining, add all seasoning packet, milk, and butter; then I add 3 slices of american cheese. Pumps up the flavor and thickens the mac and cheese.

Pro tip. Buy the KD with the bad stuff in it(tartrazine, cellulose, sunset yellow fcf) it tastes way better. Thats if you can still find it.

From what I understand the noodles release a sort of startch that cause the milk to be more syrupy I've always boiled noodles in water but I'll def try it