If you follow my blog, you already know that the folks at Pirate’s Booty were kind enough to send me four boxes of their new Mac & Cheese to try.
This is the third box I’ve tried – three down, one to go! All four varieties of their new mac & cheese line are made with organic pasta (certified organic by Oregon Tilth) and ingredients you can actually pronounce. Good deal!
Here’s what you’ll need to prepare this mac & cheese.
Box, butter, and milk. Easy! As with the other varieties I’ve tried, Pirate’s Booty recommends 1/2 tablespoon of butter but I like my mac and cheese rich, so I went with a full tablespoon. And to
rationalize counteract balance the additional butter, I used fat-free milk.
Following the directions on the box, I added the pasta to six cups of boiling water and cooked it for seven minutes. After draining the pasta, I added it back to the pot and threw in the butter, milk and cheese powder.
I gave the mixture a good long stir, as I have learned that it can take a bit of stirring to remove all cheese clumps and ensure a nice, velvety sauce. Once mixed, I let the pot and its contents sit for about three minutes before plating, as this time allows the mac & cheese to thicken just a bit.
So how was it? Three and a half elbows up. The mac & cheese had a creamy, mellow flavor with no powdery aftertaste – delicious!
DISCLAIMER: Pirate’s Booty sent this product to me for review. This not a compensated review, but they were kind enough to send the product to me gratis.
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