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human
CMV: When making macaroni and cheese, it's better to mix the cheese ingredients into the cooked/strained noodles rather than mix them in the empty pot, then add the noodles

This has been a point of heated debate between my wife and I.  I think that it's better to strain the noodles, put them back into the pot, then add the butter, milk, and cheese powder on top of the noodles before mixing.  I do this because the heat from the noodles quickly melts the butter and all the noodles are coated with the cheese mixture as it's mixed during stirring.

My wife's preferred method is to strain the noodles and leave them in the strainer.  Meanwhile, she adds the butter, milk and cheese powder to the empty pot and mixes a cheese sauce.  Once it's mixed, she adds the noodles to coat.    This is preposterous and it makes me sick to think I share a bed with such a creature, but there it is.  I'm afraid my 4 year old son will pick up her bad habits and one day lose a relationship due to his ridiculous mac & cheese making methods.

BUT, I'm open to having my mind changed.  Is it better to mix the cheese sauce in the empty pot?  I feel like it takes longer for the butter to melt, putting precious addition seconds in between myself and delicious macaroni and cheese.  Change my view!
gpt
I tend to do it your way for convenience, but the risk is when you put the powder in, it clumps inside the noodles and then doesn't mix fully with the milk and butter. If you do it in a separate pot, its easier to get a nice consistent sauce that you can then mix in with the pasta more evenly.