Just be cautious when using it as it may heat up during the process. Make it a point to use a pot you are familiar with to bolster your success. If you are one who blindly follows instructions printed on the box, it is time for a glorious reform. That is silly mindlessness, and it will result in mediocrity on a good day. Additionally, you will be forced to shovel your own failure down your throat as you soak your fork in your worthless tears. How sad. The best thing you can do is follow the nationally-certified Matt Formula which goes as follows.
Fill your pan up about halfway to three quarters with water. This is not the most important step, so don't treat it as such. Next, you should turn the burner on high, and bring the water to a nice boil. In spite of your temptation to pour the noodles right in, resist. It is futile and will only result in complications later. You will know the water is boiling when bubbles are rapidly rising to the top, and this, my friend, is when the fun begins, but the artform must start. The next few steps must be performed precisely or else your macaroni and cheese will end up in the trash just like all of your dreams. But if you complete this correctly, you mac and cheese will be held high and praised, much like you will be. If you do not wait for the water to reach its peak boiling point, you day will be anything but fun.
Before you pour the noodles in, grab the packet of cheese out of the box. Now that the noodles are in the pot, you may turn the heat down from high to halfway between high and medium. The box will tell you that eight minutes is the appropriate cooking time. Therefore, Kraft endorses soggy, deformed noodles that turn to goo in your mouth. Assuming you have good taste, I advise you to cook it for seven minutes, stirring occasionally. Once seven minutes has passed, scoop out a few noodles. Run them under cool water so they will not burn your tongue.
