You wouldn't think that macaroni and cheese would be a problem for anyone, right? How hard can it be? Well, I'm one of those people who just can't seem to get it right. I've had the perfect mac and cheese before, and trust me, my attempts to make it, aren't it at all. Not even close, nope.
I decided to try yet another mac and cheese recipe that promised to be the "best and most creamy mac and cheese ever" - and it got bonus points for being made in the crock pot!
Y'all, my crockpot is still trying to recover TWO DAYS LATER. It burned. Bad. I did exactly what it said to do. I used exact measurements. Fate said no, this mac and cheese is not for you. Try Arby's dollar menu instead, thank you please pull forward.
I have therefore determined that it takes a culinary master to make truly awesome mac and cheese. If Gordon Ramsey or Jamie Oliver could give me a call and explain this whole process to me, I would appreciate it.
Until then, I am going to stick with the Great Value Artisan mac and cheese with the bacon in it.
Here's the recipe for that:
1. Buy box of Great Value Artisan Mac and Cheese with bacon.
2. Dump shells into boiling pan of water. Let cook til tender, drain, put back into pan.
3. Cut open pouch of fake but yet deliciously creamy cheese. Squeeze into noodles, stir til combined.
4. Serve hot.
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