Dry Macaroni and Cheese

Store in a cool, dry place in its original packaging or an airtight container. Keep away from moisture to prevent clumping and spoilage.

Cook pasta according to package directions, but slightly undercook it (al dente) as it will continue to cook in the sauce.

Salt your pasta water generously – it's the only chance to season the pasta itself.

Reserve some of the starchy pasta water before draining; it's a secret ingredient for achieving a creamy, emulsified cheese sauce.

Cheese sauces (cheddar, Gruyere, Parmesan, Monterey Jack)

Butter and breadcrumbs

Bacon or pancetta

Vegetables like broccoli, peas, or caramelized onions

Proteins like shredded chicken or pulled pork

Not salting the pasta water, leading to bland pasta.

Overcooking the pasta, resulting in a mushy texture.

Adding pasta directly to a very hot sauce without first mixing it with a little pasta water, which can cause the sauce to break or clump.