If you need a little extra liquid, another splash of cooking water will do the trick. Mix until it’s creamy and coats the macaroni evenly. They’ll bring a bit of salty cooking water with them, which will help to emulsify the sauce. Then when your noodles are al dente, use a spider or slotted spoon to transfer them directly to the bowl. Salt and freshly ground black pepper to taste.

A large handful of freshly Microplaned or grated Parmesan or any hard, salty cheese.

Half a clove of raw garlic, finely minced you can amp this up to a whole clove if you’re a certified Garlic Girl.

chopped parsley (note: chop and reserve a little extra for garnish) The flavor packet from your box of mac and cheese.So, while your noodles are cooking, add the following to a bowl large enough to fit all of the mac, using a fork or whisk to combine until no large clumps remain: You’ll want to get the noodles outta there as soon as they’re al dente, which means just cooked all the way through, with a firm bite in the center. Start checking for doneness once your timer goes off. Because most boxed macaroni shapes are little and flimsy (like elbows or wagon wheels), they can turn to mush quickly. When the water comes to a boil, set a timer for 2 minutes less than the box says to cook the noodles. Diamond Crystal kosher salt to 6 cups water. For a single box of macaroni, I add 1 heaping Tbsp. Whichever brand you choose, the noodles tend to be tinier, with a quicker cook time. The first step toward better boxed mac? Over-salt your water.

It’s the 15-minute, zero-fuss technique I turn to when I’m craving fancy pasta but can't be bothered to chop an onion or uncase a sausage. I still maintain that all boxed macs are created equal, and that there is a single perfect way to prepare each and every one of them.

Kraft mac and cheese noodles