This Simple Hack Fixes the Most Annoying Thing About Making Mac and Cheese

Have you ever just been living your life and had your entire day upended after you learned something new? It makes you reevaluate everything you’ve done up until that point. Wondering how much time you’ve wasted doing thing inefficiently. Unfortunately, I’m going through that at this very moment because I saw someone on Reddit solving a problem with boxed mac and cheese that’s plagued us for decades.

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What’s the deal? What’s the hack?

It turns out I’ve been squishing the cheese out of my mac and cheese sauce pouches the wrong way for 20+ years. Admittedly, I eat a lot of boxed and cheese, which I’m not ashamed to admit, but in this context it means I’ve been wasting a lot of time. I probably could have hiked a really tall mountain with the time I could have been saving. Or at the very least, enjoyed a lot more of that ooey, gooey goodness that’s been left inside every sauce pouch up to now.

Get on with it already! What’s the secret to success?

We’re going to use the lid to get all the cheese out, cleanly. I’ll try to break it down so you’re able to master it from the jump.

Place the open mac and cheese sauce pouch between the pot and the lid; the open end should be inside the pot and the closed end should be just poking out of the lid, pinched between your fingers. Hold the lid pushing down on the opened sauce pouch and pull the pouch towards you.

Pressure is key. You want enough of it to get the cheese out but don’t push down so tightly that the pouch won’t slide back towards you. Move with intention but not too quickly. It’ll take a bit more effort to pull the pouch at the beginning but once you get into a flowstate then it’ll go smoothly.

At the end of the day, though, it’s simple. So simple you’re probably wondering how it took this long to discover such a technique. We can’t linger on lost time. Just go forward and do something meaningful with the time you’ll be saving from now on.