Dunno where my mind is, but I felt like posting this anyway 
This is kind of a general/variable (no, not variabl3) recipe that I whipped up a few years ago when I was experimenting
You will have to modify it to suit your tastes, if you dare
Basically cook macaroni the way you normally do, except when putting the water on to boil, add the appropriate amount of chicken boullion cubes to it (you know, those little seasoning cubes that crumble up when you touch them) I added approximately 2-3 cubes per cup of water, but then again I'm
odd so you may want to adjust that to 1 or 2 per cup or 2 cups depending on your tastes.
The general guideline is to not use enough to make the mac and cheese taste like boullion cubes and cheese, but just enough to give the stuff that extra bit of spice that is always welcome in a quickie serving like macaroni and cheese.
This is kind of a general/variable (no, not variabl3) recipe that I whipped up a few years ago when I was experimenting
You will have to modify it to suit your tastes, if you dare
Basically cook macaroni the way you normally do, except when putting the water on to boil, add the appropriate amount of chicken boullion cubes to it (you know, those little seasoning cubes that crumble up when you touch them) I added approximately 2-3 cubes per cup of water, but then again I'm
odd so you may want to adjust that to 1 or 2 per cup or 2 cups depending on your tastes.The general guideline is to not use enough to make the mac and cheese taste like boullion cubes and cheese, but just enough to give the stuff that extra bit of spice that is always welcome in a quickie serving like macaroni and cheese.
