I always add a dollop of sour cream to my boxed mac ‘n’ cheese when it’s time to add the milk and cheese packet. It makes it creamier and so rich.
I worked in a high end restaurant that was very well known for its cheesecake. The secret to the cheesecake: Just cream cheese and marshmallow fluff blended together and set in graham cracker crust.
Use a cheese grater or microplane to grate a small amount of butter over leftovers when reheating them in the microwave. Grated butter gives whatever you’re reheating the perfect amount of moisture and flavor without drowning it in liquid.
If your homemade sauces or soups seem too thin or watery, try adding instant mashed potatoes as a thickener. Since I learned this trick, I’ve started keeping a box around for lazy days or emergencies. They’re a lifesaver when you’ve added too much liquid to soup.