Mac and cheese, boxed.
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I’ve eaten perogies. I’ve eaten quesadillas. I saw the picture. And yet, I googled perogadilla.
I posted details on my then the other day
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There are people out there putting ketchup on it.
There are dozens of us. Mostly in Canada.
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Damn, shame to see that beautiful kraft mac and cheese ruined with tomatoes.
Homemade Mac and cheeses with a breaded top baked at the end and a side of stewed tomatoes. Is the closest you will get to heaven heathen…
Also just sayin how we do. Nothing wrong with a box variety and some beautiful pico de gallo.
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There are people out there putting ketchup on it.
Instead of illegals these are the people we need to be rounding up and putting in jail. Tomatoes is fine. Ketchup = straight to jail
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My wife found 12 pounds of vine ripe tomatoes and decided we need to make some tomato soup. But that’s for tomorrow. Today is some mac and cheese and a perogadilla. Both topped with a bit of fresh made pico de gallo.
I remember when I was a teenager and I actually read the box of mac and cheese. It suggested putting one tablespoon salsa in a batch. It seemed like not enough but I followed the directions and it was amazing.
Cost per person: $1.60 per person.
I’ve always felt that there’s got to be a way to involve macaroni and cheese with eggs, but I’ve yet to crack the code in a satisfying way.
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Homemade Mac and cheeses with a breaded top baked at the end and a side of stewed tomatoes. Is the closest you will get to heaven heathen…
Also just sayin how we do. Nothing wrong with a box variety and some beautiful pico de gallo.
Roasted tomatoes. Cut in half. Oil, salt, pepper, herbs, whatever. Broil cut side up until they blister. The bright acidity is a great compliment to a homemade mac and cheese.
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I’ve always felt that there’s got to be a way to involve macaroni and cheese with eggs, but I’ve yet to crack the code in a satisfying way.
I have a constant surplus of eggs and have thought about it too. Unless I’m making a sauce of the yolk I can’t find a way that’s not going to be good.
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I have a constant surplus of eggs and have thought about it too. Unless I’m making a sauce of the yolk I can’t find a way that’s not going to be good.
Oh ya. ‘Good’ is easy with eggs. I put fried or scrambled eggs in all kinds of stuff (mix 3-6 scrambled eggs in a batch of Hamburger Helper. Amazing.), but I feel like I’m missing something obvious. Omelette? Casserole? Does it need mushrooms or peppers for texture? Add an extra stringy cheese to help it hold together, or let the notes play separately? Spicy? THIS IS MY EL DORADO, AND THY CHEESE IS THY GOLD!
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I’ve always felt that there’s got to be a way to involve macaroni and cheese with eggs, but I’ve yet to crack the code in a satisfying way.
Best way I can think of is in a breakfast burrito. Substitute the cheese with Mac and cheese.
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I’ve always felt that there’s got to be a way to involve macaroni and cheese with eggs, but I’ve yet to crack the code in a satisfying way.
Something about the combined consistency/mouth feel is weirding me out. Even if the noodles were al dente…isn’t it too much…mush?
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There are people out there putting ketchup on it.
One crime doesn’t forgive another!
Other ideas for churching it up while adding acid: onions, garlic, celery, basalmic, red wine vinegar.
Fried crispy onions or panko would be fire too!
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One crime doesn’t forgive another!
Other ideas for churching it up while adding acid: onions, garlic, celery, basalmic, red wine vinegar.
Fried crispy onions or panko would be fire too!
As a resident of formally Spanish/Mexican held territory salsa never a crime.
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