Trying out this mac-n-cheese powder recipe from It Doesn’t Taste Like Chicken. I’ve prepared it as written and will be mixing it with 3/4 cup of plain almond milk, as called for.
In the future I plan to try mixing it with drained-off pasta water to see how well that works. I don’t often have milk in the house, but needed it for the pot pie I made on Thanksgiving so I have some right now. I’ll also experiment with how non-dairy butter alters the outcome. (I usually have some for baking.)
I should blog about my cooking more often. More than once I’ve been unable to remember how some past experiment went, but if I had documented it at the time…
Verdict: It tastes fine. The consistency is a bit odd, but I failed to re-read the directions and poured the powder and milk directly into the cooked pasta instead of heating it and letting it thicken separately. I’ll have to try again but actually follow the directions.