Quote:
Originally Posted by Sliver
Or maybe you haven't had my KD. I make it better than anybody I know. That may sound like bragging, but it's just a simple fact.
There's about a ten second window where the pasta is perfect. You have to strain it quickly, dump it back into the pot, then stir in your milk (2% or don't even bother) and margarine (which were already prepared and in a measuring cup). This cools the noodles so they don't keep cooking. As you're stirring, dump in the cheese, a few cranks from the pepper mill, then you have a perfect pot that pwns every other form of mac & cheese on the planet. When prepared correctly (which it rarely is by casuals), it is perfection in a bowl.
BTW, I'm talking about spirals. Regular KD is quite good, but spirals are the best.
|
All of this is unlikely......
My wife makes killer homemade Mac & Cheese, she uses her mom's recipe but has tweaked to have more of a kick. It is a
fact that her homemade Mac & Cheese is superior to any junk that comes in a box with powders "cheese"....
BTW, continue what you are doing, I love you posts.