Homemade macaroni and cheese without sticky pots (we don't have teflon type pots)?

Question

I like to make homemade mac and cheese to avoid all the preservatives and sodium in the yummy Kraft brand, but everytime I make it I end up with a *miserable* scrubbing task on the pot I make it in. Does anyone have a secret way to make a) mac and cheese that has the same consistency as the packaged stuff and b) more importantly, doesn't stick SO badly to the pot? Thanks!

OK, I don't have a problem with the noodles sticking to the pan, it's the cheese that does.

Answer 1

Season the inside of the pot liberally with cooking oil before adding water. I would also add butter to your noodles first by applying it along the perimeter of the pot and essentially melt it down all the sides and to the bottom, then coating everything in the butter with a quick stir before adding anything else.

Answer 2

Add a tablespoon of olive oil to the cooking water for the noodles once it gets warm (not boiling).

Answer 3

You might try putting a drop or two of cooking oil in the water as you are bowling the noodles. This might help.

Answer 4

melt the chesse very slow and add to mac
rinse the mac 1st and add a little olive oil

Answer 5

if you add a little bit of oil to the water while you cook the pasta it will not stick so easy!

Answer 6

That is an impossible task, melted cheese is sticky, no escape.