Annie's Kosher Shells & Real Aged Chedder is the perfect Mac and Cheese. The shell is perfect. Each bite is so cheesy, it’s like taking a shot of Macaroni juice. And the flavor is balanced. The Shells, the Real Aged Chedder, it all blends very nicely. I’m fucking Mac and Cheese wasted right now
Are we ironically posting ads now? I think I'm missing the bit
This is about 4 levels of chess three deep five you comrade.
I started explaining it and then realized you were better off not knowing lol. If you really want to be terminally online, go digging through the last 3 days of drama. If not, keep posting and forget about it. You'll be better off lol.
Haha yeah i don't have that much time. Good to know chacha isnt getting sponsors tho
I've never had an instant mac and cheese that didn't make me want to vomit, so I usually make my own. This shows promise, though.
Try it. All other boxed mac and cheese is inferior. Its not instant though you actually gotta cook the noodles and mix the cheese with a bit of milk and butter or preferred substitute.
this is the way i feel. i like making buffalo macncheese with the regular more, but for just eating normally, white cheddar all the way.
I've always wondered why "white cheddar" stuff tastes any different from regular "cheddar"
Because I didn't know that and Cheddar is always a funny word.
Sometimes I make mac and cheese from scratch (make a rue; mix in cream cheese, milk, and 3 kinds of shredded cheeses; pour it over a package of cooked elbow noodles) and I stick it in the smoker for an hour.
I don't know where I'm going with this because I've been drinking. I hope you like your boxed stuff.
Really gotta make a roux if you want it to come out good, it's worth it though.
The shells and aged cheddar is the worst one, the cheese isn't proportioned correctly on the shells. The traditional noodle is the only exceptable one (and the white cheddar and shells, I guess).
worst thing about annie's is that the cheese sauce doesn't mix evenly at all. always comes out clumpy for me. i make my own now though
i had that issue, but now i just add the cheese a lot slower rather than just dumping all at once.
You have to put the milk (or half and half if you're a glutton like me) into the hot saucepan while the pasta is straining, then mix the cheese into that, heat it a bit to thicken, then put the pasta back in the saucepan and mix it up. I do this with every powdered mac and cheese and it comes out great.
If I'm gonna eat boxed mac n' cheese I was the trash. Give me Hy-Vee store brand knockoff Kraft shit that tastes like food coloring and cornstarch and MSG.
im italian and i wish mac and cheese was an original italian food
