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Am I the only one who sets a timer for boxed mac and cheese after ruining 4 batches in one week
Last Tuesday I walked away from a pot of mac and cheese on the stove in my Chicago apartment to answer a text, and 6 minutes later the bottom was a black brick I had to chisel out with a spatula. I started setting the timer on my phone for exactly 7 minutes the moment the noodles hit the water, and I have not burned a batch since. Does anyone else have a specific number they stick to, or do you just hover over the pot the whole time?
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chen.adam7d ago
Oh man, I heard a guy on a cooking podcast say boxed mac takes exactly 7 minutes too. He said the pasta keeps cooking in the hot water even after you drain it, so pulling it early saves it. I just hover like a hawk though, too cheap to waste another box.
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