Put down that blue box. You’re about to master the best macaroni and cheese ever. And it’s almost as easy as opening a package and boiling some water. The payoff? An ultra-cheesy, uber-gooey cream sauce, and elbow macaroni that never had it so good.

First, some history. In 1937, Kraft introduced boxed macaroni and cheese as a way to market processed American cheese and Tenderoni macaroni. We all know what happened next. The boxes swept the nation, as did culinary copycats. I think we can all agree, the boxed meal is easy, but it’s not the mealtime “hug” it could be. The cheese isn’t stretchy and there aren’t layers of flavor.

I mean no disrespect, but if you have five extra minutes, I can make it worth your while.