Can someone upscale this recipe to use a 1lb box of pasta? I hate having a partial box... plus a partial anything. https://johnsonville.com/recipes/sausage-mac-and-cheese/

personally i think macncheese should be kept simple. Mac, cheese, and maybe some bacon but never onions or any vegetables, i don’t like that healthy shit. My dad put onions and tomatoes in this one im heating up rn and personally i think he is a bit of a freak. What are your thoughts?

is it advised or remotely edible to buy the container of cheese powder flavoring that kraft sells and to add it to a kraft mac n cheese cup on top of the powder that comes with it?

I prefer them to kraft.

shell in my macking cheese

I love Mac n Cheese. I love it so much. I eat it really fast, and I don’t realize I’ve eaten too much, then my stomach hurts for like, a solid hour. Does anyone else feel the same?

I used to love it but lately it's just tasted kinda bland. I don't know what it is but it's almost like it's less cheesy. Perhaps it's just my tastes changing which is why I'm curious if anyone else has noticed a decline in quality.

Adding a couple scoops of Tostitos Queso to a box of No Name White Cheddar is a game changer.

Heard a lot of recommendations for adding sour cream. But didn't care or think texture helped at all. Do you use sour cream, or know recipes that call for it? Please let me know because whatever

I've never noticed powder in the middle of my kraft mac n cheese any idea?

Me and my friends are having a mac n cheese cookoff as a bit of a joke. I want to bring something "special". How abhorrid can i make mac n cheese while it still being legally, not morally, considered mac n cheese. Im not talking disgusting, i would appreciate if it was still edible but like how morally incorrect and biblically innacurate do you reckon i can make mac n cheese with it still being considerable as mac n cheese.

Here’s my ingredients:

Elbow noodles (2 boxes) Heavy whipping cream/milk Stick butter 2 cans Cheddar Cheese soup Bag of shredded Sharp Cheddar Monterey Jack, mozzarella, Parmesan Sour Cream Salt, black and red pepper, & garlic Melt, mix, pour noodles in sauce, Transfer to baking dishes and bake 350* for 20 min or until top melts and browns

***note: it’s always better the next day IMHO

Has anyone ever found a good copycat recipe for Glory Days mac and cheese?

i cant find any of the good mac n cheese flavors in store anymore, ie white shells, or bunnies. does any1 know why??

There is a restaurant in downtown Las Vegas that has the greatest mac-n-cheese. I asked the waitress how it was made...she gave me the ingredients but couldn't divulge the quantities and prep. Here is the list....and picture. Can someone give an idea of the ratios that won't make it curdle or overpowering in specific cheeses? The final step is that it is baked. I'm assuming that there is a roux involved and I'm not sure how the Boursin would melt.

Taste: you could definitely taste the truffle, but nothing was overwhelming. Very balanced.

Al-dente macaroni noodles

Boursin

Jack

White cheddar

Parmigiana

Truffle oil

White wine

Panko and butter