Mac'n'Cheese

Mandy may have already blogged about this meal, but I'm here to do it right (i.e. better).

This dinner was inspired by our recent trip to Quaint.

I think the recipe is mainly derived from Alton Brown (also a man-crush of mine, along with Josh Howard, Doug Martsch and others). However, my recipe is far superior due to the addition of two ingredients: Bacon and Cayenne Pepper.

Unfortunately, it was not as bacony as it should have been, as I dropped a piece of bacon transferring it from the frying pan to a plate to cool. Being incredibly lazy/hungry, I decided to not fry up more slices. (Note to self: make at least twice as much bacon, if you do not use it in the mac'n'cheese, you can just eat it.)

The resulting mac'n'cheese was slightly spicy/hot, slightly bacony and deliciously cheesy.

So Easy to Make

I wasn't interesting in cooking tonight. I had just gotten back from the laundromat and just wanted to not be hungry. Kraft Mac'n'Cheese it is.

Now, its not easy to mess up Kraft Macaroni and Cheese. This uber-difficult recipe contains only four steps: boil the macaroni; add some butter, milk and cheese packet; stir together; eat.

Unfortunately it is possible to mess up it somewhere in there. Are you a six year old and do not know how to boil water? Are you incapable of tearing open a cheese packet? Is your name "Joe Cooks Dinner and Stuff?"

I cooked the macaroni, no problems there. I added some butter and the cheese packet. Things are going smoothly at this point. I then pour in some milk. Uh oh. The milk looked rather "chunky" while pouring. I check the label "Good Until October 27." That's what I thought.

Wait a second, what does it say direct under that? "NYC Good Until October 25."

What the fuck. Seriously. The milk decides it is going to spoil two days earlier just because of where I live?

I toss the milk and "mac'n'cheese" and instead go to the taco truck.