Quote:
Originally Posted by fotze
I have perfected KD. For starters you need to buy the Sharp Chedder kind. Very close to the original but a sharper chedder, but not by alot.
You need to follow the recipe on the box, Butter in first until melted, powder then followed by whole milk. But then you need to put it back on the heat for sa couple minutes stirring quite vigorously to not burn it. Thickens the sauce and makes it cheesier tasting. I usually eat the whole box then feel like for 2 hours, but its good.
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Do the noodles get too soft this way - mushy