I’ll admit that I am always looking for ways to make things easier and faster, especially when it comes to cooking after a long day of work and school. I came across this recipe for 5 minute mac & cheese on a Buzzfeed Tasty post on Saturday, and thought I’d give it a try on Monday.
The premise is simple: you add some uncooked noodles to a mug, add some water, microwave it, then add your milk and cheese and microwave some more, and voila, you’ve got ooey gooey mac & cheese deliciousness. Sounds simple, right?
The macaroni was severely undercooked. The instructions say cook for 2-3 minutes in the microwave, but I ended up cooking it for nearly 5 and it was STILL underdone. (Note: I attempted this recipe twice; the first time I microwaved in 1 minute bursts after the initial 2:30, the second I just microwaved it straight to five. The second time was inedible.)
I added a little bit of milk and my 1/4 cup of cheese and the tiniest bit of pepper (mistake) and put it back in the microwave.
Let me go ahead and say that the only reason a recipe only gets 1 star from me is if it’s completely and totally inedible. This, unfortunately, was not inedible. I ate it. I ate all of it. And here’s what I learned:
Macaroni was not born to be made in the microwave.
Don’t cut corners here; make your mac and cheese on the stove like a civilized human being. Only sadness will come from this still-technically-edible recipe.
- Only one dish to wash
- barely edible
- even the slightest bit of pepper is overwhelming
- the noodles never cook through (you might have to keep adding water and keep microwaving them, maybe? Which defeats the purpose of 5-minute mac and cheese, honestly)
- the cheese gets a grainy texture and does not wash easily without soaking it