4 ms·

I regularly do this with the amount of butter that Kraft thinks mac and cheese requires, often by at least 25%…

cstrahan 10y ago
In general, I'd recommend against cutting the butter; not only is it delicious, but it also provides a nice dose of cholesterol - gotta keep those androgens high[1]. I'd argue that butter is the only healthy component of mac and cheese, so most people (excepting those with particular dietary needs) might as well keep it in and enjoy increased muscle mass[2] and a leaner body composition[3]. 1: https://en.wikipedia.org/wiki/Testosterone#Biosynthesis https://en.wikipedia.org/wiki/Testosterone#Biosynthesis 2: https://en.wikipedia.org/wiki/Androgen#Muscle_mass https://en.wikipedia.org/wiki/Androgen#Muscle_mass 3: https://en.wikipedia.org/wiki/Androgen#Inhibition_of_fat_deposition https://en.wikipedia.org/wiki/Androgen#Inhibition_of_fat_dep...
- atomical 10y ago
  The body produces cholesterol. I've never heard of someone being diagnosed with low cholesterol. Usually it's a good thing.
  - ericd 10y ago
    You're conflating dietary and blood cholesterol, which are completely different things. Eating lots of cholesterol does not give you high blood cholesterol.
russellsprouts 10y ago
I agree. I make 3 boxes at once. The box calls for 1.5 sticks of butter in that case, but I only use 1, and it comes out great.
- OJFord 10y ago
  Had to Google 'sticks of butter', crazy Americans ;) I also don't understand what Kraft is doing you telling you how to make macaroni cheese... What's in a 'Kraft mac and cheese' box that it still requires making, and yet is also some kind of recipe kit? It's hardly a complex recipe from 'scratch' (eg http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-cheese http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-ch...).
  - jpindar 10y ago
    The box contains dry pasta and dry cheese flavoring. You have to add milk and butter.
    - OJFord 10y ago
      I just don't understand the value in that... Swap the "dry cheese flavouring" for a bit of cornflour (or plain) and real cheese, and you have better fresher macaroni cheese with no difficulty increase; probably cheaper too.
      - Retra 10y ago
        'Better' is debatable. If you make it well, it can be quite good. Add extra milk, butter, (and salt if needed). Strain and add these before the noodles are soft, and keep it on the stove until it reduces and softens. It's a completely different experience. Most people seem to mix that crap in cold and end up with dry, pasty mush.
      - hurbledr 10y ago
        You're not wrong, but the idea is that it has a longer shelf life, and perhaps more consistency in flavor. Many American staples are throwbacks to the depression era, where buying a flat of Campbell's soup was a safer bet than buying a bunch of tomatoes and cream. Since then, marketers have capitalized on that sense of consistency, as well as feelings of nostalgia, to ingrain that sort of food into the American psyche.
  - jackvalentine 10y ago
- magic_beans 10y ago
  I don't think the amount of butter matters at all here... You're still eating Kraft mac n' cheese, which is 100% processed... You'd be better off just eating the stick of butter on its own.
michaelmrose 10y ago
I use 25% more butter plus cream instead of milk + fine shredded cheese, heat just enough to melt the butter and beat up with a whisk before mixing up with the noodles.

In general, I'd recommend against cutting the butter; not only is it delicious, but it also provides a nice dose of cholesterol - gotta keep those androgens high[1]. I'd argue that butter is the only healthy component of mac and cheese, so most people (excepting those with particular dietary needs) might as well keep it in and enjoy increased muscle mass[2] and a leaner body composition[3]. 1: https://en.wikipedia.org/wiki/Testosterone#Biosynthesis https://en.wikipedia.org/wiki/Testosterone#Biosynthesis 2: https://en.wikipedia.org/wiki/Androgen#Muscle_mass https://en.wikipedia.org/wiki/Androgen#Muscle_mass 3: https://en.wikipedia.org/wiki/Androgen#Inhibition_of_fat_deposition https://en.wikipedia.org/wiki/Androgen#Inhibition_of_fat_dep...

atomical 10y ago
The body produces cholesterol. I've never heard of someone being diagnosed with low cholesterol. Usually it's a good thing.
- ericd 10y ago
  You're conflating dietary and blood cholesterol, which are completely different things. Eating lots of cholesterol does not give you high blood cholesterol.

russellsprouts 10y ago

I agree. I make 3 boxes at once. The box calls for 1.5 sticks of butter in that case, but I only use 1, and it comes out great.

OJFord 10y ago
Had to Google 'sticks of butter', crazy Americans ;) I also don't understand what Kraft is doing you telling you how to make macaroni cheese... What's in a 'Kraft mac and cheese' box that it still requires making, and yet is also some kind of recipe kit? It's hardly a complex recipe from 'scratch' (eg http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-cheese http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-ch...).
- jpindar 10y ago
  The box contains dry pasta and dry cheese flavoring. You have to add milk and butter.
  - OJFord 10y ago
    I just don't understand the value in that... Swap the "dry cheese flavouring" for a bit of cornflour (or plain) and real cheese, and you have better fresher macaroni cheese with no difficulty increase; probably cheaper too.
    - Retra 10y ago
      'Better' is debatable. If you make it well, it can be quite good. Add extra milk, butter, (and salt if needed). Strain and add these before the noodles are soft, and keep it on the stove until it reduces and softens. It's a completely different experience. Most people seem to mix that crap in cold and end up with dry, pasty mush.
    - hurbledr 10y ago
      You're not wrong, but the idea is that it has a longer shelf life, and perhaps more consistency in flavor. Many American staples are throwbacks to the depression era, where buying a flat of Campbell's soup was a safer bet than buying a bunch of tomatoes and cream. Since then, marketers have capitalized on that sense of consistency, as well as feelings of nostalgia, to ingrain that sort of food into the American psyche.
- jackvalentine 10y ago
magic_beans 10y ago
I don't think the amount of butter matters at all here... You're still eating Kraft mac n' cheese, which is 100% processed... You'd be better off just eating the stick of butter on its own.

michaelmrose 10y ago

I use 25% more butter plus cream instead of milk + fine shredded cheese, heat just enough to melt the butter and beat up with a whisk before mixing up with the noodles.