Believe it or not, Kraft boxed mac n cheese was introduced in 1937, during the Great Depression. It was cheap to produce and it provided an easy meal that fed the whole family. We all grew up loving the blue box of mac n cheese. As adults, we still love it, whether it’s because of the nostalgic taste or because it’s still an easy meal the whole family will love. However, our tastebuds have changed a bit since childhood, and we know the boxed stuff isn’t nearly as good as homemade mac n cheese. But what if you could get that homemade taste without all the work? Keep reading to see how!
Buttermilk. Yes, you read that right. If you want to take your mac n cheese game to the next level, then you need to be using buttermilk instead of regular milk! This gives the dish a rich texture with just a hint of tangy goodness to add an incredible depth of flavor.
What is buttermilk, exactly? Well, it is not milk & butter, as the name might suggest. In fact, it’s kind of the opposite. Buttermilk is the liquid leftover from making butter. It’s thick and tangy, and it keeps much longer than regular milk or other dairy products. So, if you don’t use buttermilk that often, don’t worry about it going bad until the next time you make mac n cheese.
Alternatively, you can swap out buttermilk for sour cream to get that same kick and creamy goodness. If you’re looking for a slightly healthier option, go with plain Greek yogurt. You’ll want to cut the Greek yogurt with a splash of milk, but you’ll still get that rich, creamy texture along with a bite of tang. Watch the video below for more details on this mac n cheese hack!
