Product Review: Pirate’s Booty Mac & Cheese Aged White Cheddar
By maccheesechick on August 22, 2014
If you follow my blog, you already know that the folks at Pirate's Booty were kind enough to send me four boxes of their new Mac & Cheese to try. This is the third box I've tried - three down, one to go! All four varieties of their new mac & cheese line are made with organic pasta (certified organic by Oregon Tilth) and ingredients you can actually pronounce. Good deal!
Here's what you'll need to prepare this mac & cheese.
Box, butter, and milk. Easy! As with the other varieties I've tried, Pirate's Booty recommends 1/2 tablespoon of butter but I like my mac and cheese rich, so I went with a full tablespoon. And to
rationalize counteract balance the additional butter, I used fat-free milk. Following the directions on the box, I added the pasta to six cups of boiling water and cooked it for seven minutes. After draining the pasta, I added it back to the pot and threw in the butter, milk and cheese powder.
I gave the mixture a good long stir, as I have learned that it can take a bit of stirring to remove all cheese clumps and ensure a nice, velvety sauce. Once mixed, I let the pot and its contents sit for about three minutes before plating, as this time allows the mac & cheese to thicken just a bit. So how was it? Three and a half elbows up. The mac & cheese had a creamy, mellow flavor with no powdery aftertaste - delicious! DISCLAIMER: Pirate's Booty sent this product to me for review. This not a compensated review, but they were kind enough to send the product to me gratis.