An English Major in an Art Class

Final Project

Behind the Scenes Work

How

to M

ake M

ac ‘n

’ C

hees

e fro

m a

Box

With

out

Mea

sure

men

ts!

1. Fil

l a m

edium

size

pot a

bout

half w

ay w

ith ho

t wa

ter. M

easu

reme

ntsar

e not

need

ed; y

ou

will j

ust d

rain

the w

ater

off an

yway

s.

2. Ad

d a

pinch

or t

wo

of sa

lt to

the w

ater.

This

will h

elp to

add

flavo

r to

the n

oodle

s an

d it

will

make

the

wa

ter bo

il fas

ter.

8. Ge

t out

a stra

iner

and s

et it i

n the

sink

. Po

ur th

e con

tents

of the

pot in

to the

str

ainer

and b

e ca

reful

of th

e ste

am.

9. Pu

t pot

onto

the

still-h

ot bu

rner

an

d add

two o

r thr

ee 1/

2 inc

h pa

ds of

butte

r or

marg

erine

. Do

not fo

llow

the

amou

nt on

the

box;

that is

far t

oo

much

.

10. A

dd a

splas

h or

two o

f milk

, then

stir

the m

ilk an

d butt

er

togeth

er us

ing th

e re

sidua

l hea

t to m

elt

the bu

tter.

11. O

pen t

he ch

eese

po

wder

and a

dd it

to the

melt

ed bu

tter/

milk

mixtu

re, th

en

stir u

ntil c

omple

tely

disso

lved.

16. S

erve

in a

large

bowl

and

eat w

ith a

spoo

n, no

t a fo

rk!

3. Pu

t pot

on st

ove a

nd tu

rn on

high

he

at.4.

Whe

n wate

r com

es to

a ro

lling

boil,

open

box o

f Mac

‘n’C

hees

e an

d tak

e out

the ch

eese

powd

er

pouc

h.

Add n

oodle

s to w

ater.

5. Sti

r the n

oodle

s imme

diately

. If yo

u skip

this s

tep yo

u will r

isk th

e noo

dles s

ticking

tog

ether

and n

ot coo

king a

ll the w

ay thr

ough

.

6. Bo

il the

no

odles

for t

en

minu

tes,

stirri

ng on

ce

ever

y two

minu

tes.

7.Tak

e out

one n

oodle

with

a sp

oon,

set it

on th

e cou

nter a

nd

allow

to co

ol for

a few

seco

nds,

then e

at it.

If the

nood

le is

soft

enou

gh to

your

liking

, turn

off

the bu

rner.

12. T

rans

fer th

e noo

dles

from

the st

raine

r to t

he

pot ;

be ca

reful

not to

sp

lash t

he ch

eese

/butte

r/mi

lk mi

xture

.

13. S

tir tog

ether

until

all no

odles

are

even

ly co

ated w

ith th

e che

ese s

auce

an

d the

re ar

e no l

umps

of ch

eese

po

wder

left.

14. A

dd m

ore m

ilk a

splas

h at a

time

if the

chee

se sa

uce i

s too

thick

.

15. A

dd sa

lt an

d pep

per

to tas

te.

Fini

shed

Pro

ject