12
Store brand pasta was fine until I tried it in mac and cheese
I always grabbed the 88 cent store brand elbow macaroni thinking it was the same thing. Then last month I made a box of Kraft with it and the noodles turned to mush in 6 minutes. Has anyone else noticed cheap pasta falls apart faster than name brand?
2 comments
Log in to join the discussion
Log In2 Comments
grantschmidt8d ago
Store brand pasta is a COMPLETE gamble. I bought a bag of generic elbows for chili one time and they dissolved into paste before the ground beef was even browned. Name brands hold their shape way better because they use higher protein flour or something. That mush factor is real and its why I will Only buy Barilla or De Cecco now.
9
julia_lee7d agoOG Member
Double down on that protein thing - Barilla and De Cecco use higher protein durum wheat semolina while most store brands cheap out with softer wheat that just turns to glue when it hits hot water. You ever try the brand from Trader Joe's?
6