Can I Use Heavy Cream in Kraft Macaroni and Cheese

Heavy Whipping Cream and Kraft Macaroni & Cheese

You should know substituting the milk and butter ingredients with heavy whipping cream when making Kraft Macaroni & Cheese makes for a creamier and, in my opinion, tastier cheese sauce.

Necessity is the female parent of all innovation. I was out of milk 1 fateful solar day, without knowing it, and began making some Kraft Mac 'northward Cheese before I discovered this sad fact. From there, I could have gone with the age quondam practice of not straining all the water out of the noodles in order to have enough wet to mix in the powdered cheese-but, ya… no thank you lot. Luckily, I noticed where the milk normally was at that place happened to be some heavy whipping foam, which I ordinarily use for making sauce for Chicken Pesto Tortellini (which might simply exist one of the virtually ridiculously succulent and piece of cake to brand meals on the planet).

I then mixed a little of the heavy whipping foam with the strained noodles (no demand for butter here) and the result was Kraft Mac 'north Cheese taken to a whole different level of creamy goodness. Give it a try. Just don't go besides heavy on the heavy whipping cream, lest it end upwards a flake tangier than you might have hoped for. I don't actually mensurate it, but just give it a little splash, stir, then add together as necessary until all the cheese is uniformly distributed.

Pro-tip: If yous're eating for 1, remove well-nigh 1/iii of the noodles in the mac 'n cheese box and put it bated in a zip lock bag or other container to be used for a different meal. This increases the cheesiness of the stop mac 'n cheese, while also cutting some of the calories out of what you would have eaten. If yous add craven breast and some crumbled extra crispy bacon, you tin can even bring it downwardly to about half the box of noodles and the cease product is practically gourmet… err, well, at least compared to directly boxed mac 'n cheese.

As promised, here's an extremely easy and fairly quick to make Chicken Pesto Tortellini recipe that is ridiculously tasty (recipe is for 1 serving, multiply as needed):

Ingredients:

1 cup cheese stuffed tortellini
1/eighth cup grated Parmesan cheese
one/8th loving cup pesto
1/4 to 1/2 cup of heavy whipping cream (depending on how much sauce y'all like- I personally tend to go with the half cup.)
broccoli (nonetheless much y'all similar)
1 chicken breast

Melt the craven chest (I ordinarily boil it to go on it extra moist) and steam the broccoli. While you lot're doing that, boil or steam the tortellini. Side by side, cascade the whipping cream in a sauce pan and mix in the pesto, Parmesan cheese, broccoli, and diced craven chest, then bring the sauce to a simmer. Once simmering, strain the tortellini and mix information technology in with the simmering sauce. That's it!