I attempted to use Kraft's canned cheese for mac and cheese last nite.
Boiled the noodles, melted 1/2 of the cheese in a sauce pan, what a mess. Stuck to the bottom and sides of the pan, pan is still soaking.
It tasted ok, but just as soon as the cheese started to cool (right off the burner) it started hardening.
What could I add to this to restrict or slow the hardening of the cheese to make it more a sauce.
This meal is for the TSHTF type of meal. So what ever I add needs to be something I can store in my pantry.
As a side note, I also have the canned butter, love the stuff. Open the can, put in a plastic tub with lid, leave it on the counter, it stays nice and creamy no seperating or melting due to warm temperatures in the kitchen. I did put it in the frig once, I had to scrap at it like a block of ice.
Thanks,
Holly
Boiled the noodles, melted 1/2 of the cheese in a sauce pan, what a mess. Stuck to the bottom and sides of the pan, pan is still soaking.
It tasted ok, but just as soon as the cheese started to cool (right off the burner) it started hardening.
What could I add to this to restrict or slow the hardening of the cheese to make it more a sauce.
This meal is for the TSHTF type of meal. So what ever I add needs to be something I can store in my pantry.
As a side note, I also have the canned butter, love the stuff. Open the can, put in a plastic tub with lid, leave it on the counter, it stays nice and creamy no seperating or melting due to warm temperatures in the kitchen. I did put it in the frig once, I had to scrap at it like a block of ice.
Thanks,
Holly