Boxed Mac and Cheese (7.25 oz)
Ingredients
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unsalted butter
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whole milk
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1 envelope powdered cheese sauce mix
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macaroni
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1½ cups water
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1 teaspoon canola oil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cut the butter
Remove the appropriate amount of butter from the refrigerator and cut into small pieces, set aside.
unsalted butter
butter knife
chopping board
Mix the cheese sauce
Measure the appropriate amount of milk into a liquid measuring cup or small bowl. Add the powdered cheese sauce mix, and stir until all the cheese powder is moistened.
whole milk
1 envelope powdered cheese sauce mix
liquid measuring cup
spoon
Start the macaroni
Add the macaroni to the June Pan and pour the water over the macaroni. Add the canola oil and stir. Spread the pasta evenly in the June Pan, ensuring all the macaroni is submerged under the water so it cooks evenly.
macaroni
June Pan
measuring spoons
liquid measuring cup
spatula
1½ cups water
1 teaspoon canola oil
Cook the macaroni
Transfer the June Pan to the middle shelf of the June Oven. Cook for 18 minutes, until the pasta is cooked through and most of the water has evaporated. June will notify you when the food is ready. There will still be some water remaining in the June Pan. If desired, follow on-screen instructions to continue cooking.
June Oven
Mix the macaroni and cheese
Remove the June Pan from the June Oven and set on a cooling rack or heatproof surface. Immediately add the butter pieces and cheese sauce to the June Pan. Working quickly, stir until the butter is melted and the macaroni is evenly coated in the sauce.
cooling rack
Serve
Serve immediately.