Macaroni

I don't want to throw it out and I thought of making a box with double cheese but it would just be too much, anyone ever used this powder for something else?

Edit 4 hours later:Thank you everyone for all the amazing suggestions!! Almost makes me wish I had more spare packets.

No barrier between me and all that heat is sensory hell. That plus boiling water is pretty awful to deal with, but I did it! Dropped the cheese packet into the pot (hooray dyspraxia!) and had to fish it out with a ladle but I did it. We’ll see if it’s edible.

Update: It’s edible!

I'm not able to post the pictures, but it totally worked.

I genuinely don’t get the stigma towards this practice. I think it’s incredible, one of my favorite meals I’ve ever had. Unfortunately, I am looked down upon for engaging in this practice, and so I am forced to do it in secrecy, away from the prying eyes of my colleagues.

Next time you’ve got some Mac, squirt some ketchup on that sucker, open wide, and try not to smile as you swallow.

I live in a state with no Cici's Pizza, and I'm in quarantine, so I would really like to know how to make my favorite food from there

chicken 🐓 wing 🍗 chicken 🐓 wing 🍗 hotdog 🌭 and baloney ✨ chicken 🐔 and macaroni 🍝 chillin 🥶 with my 😘 homies 👯‍♀️

I freaking love macaroni and cheese. My favorite meal ever. But I've never really gotten Mac and cheese at a restaurant. I just eat boxed and homemade. But I really wanna try some from a restaurant. Does anyone have any recommendations for the Shreveport/bossier area?

( I have had the macaroni from Shaun's. It was over cooked and pretty mediocre. Maybe an off day? )

Edit: fuck it I’m just gonna eat the whole thing

like it's just pasta and cheese, it's either kind of bland or overpoweringly artificial cheese flavoured

I've always hated baked mac n cheese. A nice creamy normal mac n cheese is far superior.

A few of my reasons.

1. the hard crusted up top can cook too hard and gives a terrible mouth feel to try and eat.
2. Most people just use a buttload of sharp cheddar and the dish just comes out tasting like sour spoiled milk.
3. The cheese inside comes out more like a congealed texture, like when you add flour to something wet and it doesn't integrate right and is just lumpy and gross.

At one of my old jobs we used some simple "EZ-melt" American cheese, heavy cream and some Gouda for an amazingly tasty, creamy, savory, mac and cheese. I have no idea why people invented the baked version.

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I am going to be real with everyone and say that I do not understand how anyone can love that gooey, yellow mess.

Hell, its not just Mac & Cheese, but anything with lots of cheese like Lasagna, or if the the cheese it too 'mushy' or moves around a lot, it makes me want to gag.

Ever since I was a child, out of the 4 kids, later 5, that my mom had to raise, she would always prepare a separate meal for me, if she was making ANYTHING with lots of cheese. I just couldn't handle it and it would always make me sick.

Even to this very, very day, I will not touch anything that isn't pizza. Even if it is pizza, Cheese Pizza is off-limits. I HAVE to have some sort of meat on it, because if it is just the cheese I'm just going to go hungry.

I tried my very best to like cheese.

The only types of cheese I can handle, after extensive eating and wanting to throw up, is Colby Jack and Provolone. I honestly can't tell you why, but these are the only types of cheese that I can actually eat by it