When I was little, I was obsessed with anything and all things cheese. String Cheese, Cottage Cheese, Mac and Cheese. Quesadillas, Enchiladas, Lasagna. Colby, Cheddar, Mexican Blend.
So naturally, when I'm in need of a pick-me-up, carbs and cheese are a must. But the problem with dorm living is no kitchen! How will I ever make my mac and cheese now!?
It occurred to me one day, probably during a lecture that I should've been listening to, that a french press is really a lot like a pasta strainer. And that's when things took off!
FRENCH PRESS MAC AND CHEESE
What You Need:
Box Mac (Kraft or Annie's, by Cannoneer Court Preference, always shells, never elbow) and complementary ingredients
How It Works:
- Boil water in your Kettle. In the bottom part of the French Press (where coffee grounds would typically go), put the dry pasta. Add the boiling water, but do not press the strainer down onto the pasta! Leave room for it to expand.
- Let the pasta soften for 10-15 minutes, then gently rest the strainer on top of the pasta and pour the water out.
- For our Kraft Mac, we add milk and cheese powder (which all can be added directly into the French Press). Stir well.
- Put a sign on your door saying "Free Mac and Cheese"
- Enjoy this beautiful and innovative culinary masterpiece you just created with all your new friends. You're welcome.