General Question

acebamboo77's avatar

Is there anyway to make leftover Kraft Dinner just as good as it was the first time?

Asked by acebamboo77 (717points) October 27th, 2008

So, I know I am not the only person that thinks left over KD is kinda gross. I just don’t like that it gets all thick and chunky and stuck together. I’d rather not have the noodles stuck together in one cohesive unit, just creamy goodness.
Is it possible?

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21 Answers

asmonet's avatar

No, :’(

I try adding a smidge of butter VERY LITTLE and a teaspoon or so of water and microwaving it. Helps a bit.

PupnTaco's avatar

Fresh KD is just as gross!

jrpowell's avatar

WTF is Kraft Dinner?

asmonet's avatar

@johnpowell: Learn!

gailcalled's avatar

@lacer; eat the box; it is more nutritious and will taste the same on day 2 (and 3).

Try boiling some whole wheat pasta and use Paul Newman’s Organic Spaghetti Sauce on top.

blastfamy's avatar

You need to add the moisture back. Heat the mac and cheese with milk. Preferably whole milk and maybe a little bit of butter. The heat is important, though…

jrpowell's avatar

@asmonet :: I guess it does say dinner on the box. I had never noticed. And yes, I just took that picture, I have a few boxes of the stuff in the RV.

asmonet's avatar

@JP: It’s just sneaky. ;)

dalepetrie's avatar

johnpowell – Kraft Dinner is what Canadians call Kraft Macaroni and Cheese.

I think it’s only good if you make it exactly per the box directions and undercook the noodles. Then it gets all deep orange and the cheese actually retains some flavor. Then you gotta eat it RIGHT away.

skabeep's avatar

kraft dinner. Not dinners. Once is more than enough for KD

gailcalled's avatar

Deep orange? Where does that come from?

asmonet's avatar

You don’t add as much milk and the ratio goes off, orangey delicious tasty treat.

gailcalled's avatar

Ingredients listed on side of box: whey, milkfat, milk protein concentrate, salt, calcium carbonate, sodium tripolyphosphate, contains less than 2% of citric acid, sodium phosphate, lactic acid, milk, yellow 5, yellow 6, enzymes, cheese cultures.

Bon ap├ętit.

PupnTaco's avatar

Even better, cook your own pasta and make a simple cheese sauce while the water is boiling.

Takes the same amount of time, but is a billion times better.

Start with a roux (equal parts – about 2 tbl each – butter and flour), cook over low heat until the flour doesn’t smell raw. Add milk, whisking, until the sauce is the right consistency. Season with salt & pepper, then stir in a few handfuls, one at a time, of shredded cheese – whatever kind you like.

The nice thing about this is you can customize the cheese – English cheddar, Pepper Jack, you name it.

asmonet's avatar

@gail: Still looks delicious. Cause I know what it tastes like. :D

skord's avatar

The answer is as stated above regarding adding extra moisture, but you must be careful to not overheat. My suggestion to you is to bring the heat up slowly in the oven, put it in as you pre-heat. If you don’t want to add the moisture directly, and want to get it all done quickly, put a cup of water in the microwave as you reheat at a low power level. This will keep the humidity up and the temperature down which is as much win as you can get.

breedmitch's avatar

You shouldn’t eat any “food” that was once powered unless you’re an astronaut.

acebamboo77's avatar

@ asmonet… i agree it does taste good
sure the stuff is gross when u break it all down, but im a poor hungry student and a box full of everything i need is pretty damn easy.

peedub's avatar

Maybe you should pour a can of Hormel chili on it.

AstroChuck's avatar

Why bother? Mac ‘n Cheese is so damn cheap. Just open a new box and make some more. I wouldn’t suggest eating leftover Top Ramen either.

acebamboo77's avatar

@astrochuck – I just hate wasting food, thats all.

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