STBootleg
Footballguy
My 17yo daughter makes this all the time thanks to TikTok.
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The 50+ Best Noodles: #5 Carbonara, #4 Japchae, #3 Lasagna, #2 Bolognese, #1 Soba (1 Viewer)
- Thread starter Eephus
- Start date
Ramsay Hunt Experience
Footballguy
This was my idea of comfort food as a kid. And like most things now, I realize the version I fell in love with was pretty mediocre.
The best hack I’ve found for this dish as an adult is to use a package of unflavored gelatin if you’re using a standard store-bought stock. I find using that, some reserved starchy water, and mixing much of the stroganoff in with the drained noodles and the starchy water by feel gives that perfectly coated beefy noodle. Then just a little reserved sauce on top.
I still think it’s one of the best things I can usually pull of in 30 minutes or maybe a hair more depending on how anal I am about searing the beef.
the moops
Footballguy
It's my moms go to dish for any and every potluck
TheAristocrat
Footballguy
Common joke amongst my siblings/friends:
This made our dinner rotation for a while years back and whenever my wife asked for it I'd reply "I've got a beef you can start strokin' off"
"What's for dinner?"
'Masturbating cows.'
ETA: 39 spots too low.
Ramsay Hunt Experience
Footballguy
My completely improvised noodle lunch today. Momofoku Tingly Wavy noodles with a fried egg, some fake crab, and a bit of extra chili crisp. Which is sadly better than most Asian I can get in Syracuse.
Eephus
Footballguy
I like the dish but don't think it would work well for a potluck. It's delicious fresh from the oven but doesn't travel as well as something like an orzo salad.
Bonnie's Buffalo chicken dip is my potluck perennial but there are no noodles.
Dan Lambskin
Footballguy
Get to more Asian noodles already
the moops
Footballguy
She throws it in the oven at the hosts place and then assembles. It's annoying
Eephus
Footballguy
#37 Pad See Ew
Origin: Thailand
Rice noodles make their first appearance in the countdown, stir fried with broccoli and chicken or tofu ($3 upcharge for shrimp) in a rich soy sauce based sauce. It’s best with Chinese broccoli (gai lan) but it’ll play with regular broccoli, broccolini or bok choy.
The wider the better for the rice noodles as far as I’m concerned. The challenge with the sauce is finding the balance between light soy, dark soy, oyster sauce, fish sauce and sugar with a splash of rice vinegar or lime juice at the end to bring out the flavor. Southeast Asian street vendors cook the noodles and sauce in superheated woks so the sauce caramelizes and glazes the noodles. Rice noodles can be tricky to work with and you can end up with a brown glob if you work them too hard though It’ll still taste good even if it’s a little gummy.
Origin: Thailand
Rice noodles make their first appearance in the countdown, stir fried with broccoli and chicken or tofu ($3 upcharge for shrimp) in a rich soy sauce based sauce. It’s best with Chinese broccoli (gai lan) but it’ll play with regular broccoli, broccolini or bok choy.
The wider the better for the rice noodles as far as I’m concerned. The challenge with the sauce is finding the balance between light soy, dark soy, oyster sauce, fish sauce and sugar with a splash of rice vinegar or lime juice at the end to bring out the flavor. Southeast Asian street vendors cook the noodles and sauce in superheated woks so the sauce caramelizes and glazes the noodles. Rice noodles can be tricky to work with and you can end up with a brown glob if you work them too hard though It’ll still taste good even if it’s a little gummy.
Eephus
Footballguy
#36 Chili Mac
Origin The American Midwest
The purpose of this thread is to celebrate noodles and sweat the details about types of chili. So it is in this spirit that I’m defining chili mac to include any chili served over spaghetti noodles or mixed with macaroni & cheese.
The idea of serving chili over noodles (sometimes with raw onion, shredded cheese and oyster crackers
but we’re not going to talk about that) may offend some purists but it’s damned tasty and the spaghetti helps to absorb some of the spicy juice and grease. It also probably reduces farting but my study is still in peer review.
Chili mac seems to be standard operating practice in the Midwest where I’m from originally. There are a lot of differences in subregional chili spicing but in general, Midwestern chili uses a finer grind of meat which makes it work better with noodles than a Texas style chili with coarser chunks of meat.
As for combining chili with mac & cheese, I think the flavors work fine together but I’d rather keep them separate on my plate and mix them in my mouth. Chili mac ranks lower than macaroni and cheese alone for that reason.
Origin The American Midwest
The purpose of this thread is to celebrate noodles and sweat the details about types of chili. So it is in this spirit that I’m defining chili mac to include any chili served over spaghetti noodles or mixed with macaroni & cheese.
The idea of serving chili over noodles (sometimes with raw onion, shredded cheese and oyster crackers
but we’re not going to talk about that) may offend some purists but it’s damned tasty and the spaghetti helps to absorb some of the spicy juice and grease. It also probably reduces farting but my study is still in peer review.Chili mac seems to be standard operating practice in the Midwest where I’m from originally. There are a lot of differences in subregional chili spicing but in general, Midwestern chili uses a finer grind of meat which makes it work better with noodles than a Texas style chili with coarser chunks of meat.
As for combining chili with mac & cheese, I think the flavors work fine together but I’d rather keep them separate on my plate and mix them in my mouth. Chili mac ranks lower than macaroni and cheese alone for that reason.
Chaos34
Footballguy
I've made and eaten tons of chili in my life. I've probably had more mac and cheese. What I've never had is the two combined.
I've long been aware of this dish but never felt inspired to make it, order it, or try it when available. Something about it seems wrong to me. Ranking it above Stroganoff seems outrageous but waddoiknow?
I do make a self-created chili that is often requested. It's nothing special. A good chili with a big portion of shredded cabbage in it. Done in the slow cooker. Just did it once to bulk up the dish and get some cabbage cooked. Shredded cabbage works as a noodle replacement in several Italian dishes. Mom was diabetic and this was a thing for her post age 70. So I think my cabbage chili might have me in the game on this one, diabetic style.
Eephus
Footballguy
I've made and eaten tons of chili in my life. I've probably had more mac and cheese. What I've never had is the two combined.
I've long been aware of this dish but never felt inspired to make it, order it, or try it when available. Something about it seems wrong to me. Ranking it above Stroganoff seems outrageous but waddoiknow?
I do make a self-created chili that is often requested. It's nothing special. A good chili with a big portion of shredded cabbage in it. Done in the slow cooker. Just did it once to bulk up the dish and get some cabbage cooked. Shredded cabbage works as a noodle replacement in several Italian dishes. Mom was diabetic and this was a thing for her post age 70. So I think my cabbage chili might have me in the game on this one, diabetic style.
If we were talking solely about chili mixed with mac & cheese, it would have struggled to make the top 50. But Real Chili served over noodles is one of the foods of my people so it seemed like a reasonable placing.although in retrospect Pad See Ew should have probably closed out today's five.
Chaos34
Footballguy
I've made and eaten tons of chili in my life. I've probably had more mac and cheese. What I've never had is the two combined.
I've long been aware of this dish but never felt inspired to make it, order it, or try it when available. Something about it seems wrong to me. Ranking it above Stroganoff seems outrageous but waddoiknow?
I do make a self-created chili that is often requested. It's nothing special. A good chili with a big portion of shredded cabbage in it. Done in the slow cooker. Just did it once to bulk up the dish and get some cabbage cooked. Shredded cabbage works as a noodle replacement in several Italian dishes. Mom was diabetic and this was a thing for her post age 70. So I think my cabbage chili might have me in the game on this one, diabetic style.
If we were talking solely about chili mixed with mac & cheese, it would have struggled to make the top 50. But Real Chili served over noodles is one of the foods of my people so it seemed like a reasonable placing.although in retrospect Pad See Ew should have probably closed out today's five.
yeah, no cheese in my concoction so i still think i'm sort of there. personally, i prefer the chili without the cabbage, but this dish made a few fans.
Frostillicus
Footballguy
My go to dish Thai places. Big fan.
Chaos34
Footballguy
a good example of my blank spot for asian noodle dishes. I probably have had several you're going to rank, but I don't know the names. I looked up recipes for this one and it seemed all about the high heat wok hai stir fry timing. probably need a legit wok stove to get it right, but again what do i know?
Eephus
Footballguy
I went back and forth between the big two Thai noodle dishes but I really like bean sprouts
the moops
Footballguy
They should stay separated. You have done wellI've made and eaten tons of chili in my life. I've probably had more mac and cheese. What I've never had is the two combined.
Frostillicus
Footballguy
I very much prefer this one, but I'm pretty sure I'm outvoted by the populace at large.
the moops
Footballguy
This is way accurate and honestly it's not even close. Pad Thai is good for sure, but Pad See Ew is incredible
Frostillicus
Footballguy
Fer sure
shuke
Black Ice Skeptic
#36 Chili Mac
Origin The American Midwest
The purpose of this thread is to celebrate noodles and sweat the details about types of chili. So it is in this spirit that I’m defining chili mac to include any chili served over spaghetti noodles or mixed with macaroni & cheese.
The idea of serving chili over noodles (sometimes with raw onion, shredded cheese and oyster crackers
Chili mac seems to be standard operating practice in the Midwest where I’m from originally. There are a lot of differences in subregional chili spicing but in general, Midwestern chili uses a finer grind of meat which makes it work better with noodles than a Texas style chili with coarser chunks of meat.
As for combining chili with mac & cheese, I think the flavors work fine together but I’d rather keep them separate on my plate and mix them in my mouth. Chili mac ranks lower than macaroni and cheese alone for that reason.
Was really hoping Cincinnati chili 3-way was going to be its own entry. But this will do. Also wondering if the Mediterranean noodle dish that served as its inspiration will show up here.
Frostillicus
Footballguy
Spaghetti was already listed.#36 Chili Mac
Origin The American Midwest
The purpose of this thread is to celebrate noodles and sweat the details about types of chili. So it is in this spirit that I’m defining chili mac to include any chili served over spaghetti noodles or mixed with macaroni & cheese.
The idea of serving chili over noodles (sometimes with raw onion, shredded cheese and oyster crackers
Chili mac seems to be standard operating practice in the Midwest where I’m from originally. There are a lot of differences in subregional chili spicing but in general, Midwestern chili uses a finer grind of meat which makes it work better with noodles than a Texas style chili with coarser chunks of meat.
As for combining chili with mac & cheese, I think the flavors work fine together but I’d rather keep them separate on my plate and mix them in my mouth. Chili mac ranks lower than macaroni and cheese alone for that reason.
Was really hoping Cincinnati chili 3-way was going to be its own entry. But this will do. Also wondering if the Mediterranean noodle dish that served as its inspiration will show up here.
shuke
Black Ice Skeptic
Huh?Spaghetti was already listed.#36 Chili Mac
Origin The American Midwest
The purpose of this thread is to celebrate noodles and sweat the details about types of chili. So it is in this spirit that I’m defining chili mac to include any chili served over spaghetti noodles or mixed with macaroni & cheese.
The idea of serving chili over noodles (sometimes with raw onion, shredded cheese and oyster crackers
Chili mac seems to be standard operating practice in the Midwest where I’m from originally. There are a lot of differences in subregional chili spicing but in general, Midwestern chili uses a finer grind of meat which makes it work better with noodles than a Texas style chili with coarser chunks of meat.
As for combining chili with mac & cheese, I think the flavors work fine together but I’d rather keep them separate on my plate and mix them in my mouth. Chili mac ranks lower than macaroni and cheese alone for that reason.
Was really hoping Cincinnati chili 3-way was going to be its own entry. But this will do. Also wondering if the Mediterranean noodle dish that served as its inspiration will show up here.
Frostillicus
Footballguy
what?Huh?Spaghetti was already listed.#36 Chili Mac
Origin The American Midwest
The purpose of this thread is to celebrate noodles and sweat the details about types of chili. So it is in this spirit that I’m defining chili mac to include any chili served over spaghetti noodles or mixed with macaroni & cheese.
The idea of serving chili over noodles (sometimes with raw onion, shredded cheese and oyster crackers
Chili mac seems to be standard operating practice in the Midwest where I’m from originally. There are a lot of differences in subregional chili spicing but in general, Midwestern chili uses a finer grind of meat which makes it work better with noodles than a Texas style chili with coarser chunks of meat.
As for combining chili with mac & cheese, I think the flavors work fine together but I’d rather keep them separate on my plate and mix them in my mouth. Chili mac ranks lower than macaroni and cheese alone for that reason.
Was really hoping Cincinnati chili 3-way was going to be its own entry. But this will do. Also wondering if the Mediterranean noodle dish that served as its inspiration will show up here.
Don Quixote
Footballguy
I’m thinking about the same for lunch. My wife not into Thai food, so not one that I’ve ventured into too often. I’m WFHing today though, so maybe a lunch pickup.
Ramsay Hunt Experience
Footballguy
It is a mystery to me that I don’t particularly like Cincy chili even while liking that Greek dish quite a bit. And not all of that can come down to a ****load of baked bechamel. I just think the drier baked texture of the meat sauce is more appealing. It was never the baking spices that bothered me.#36 Chili Mac
Origin The American Midwest
The purpose of this thread is to celebrate noodles and sweat the details about types of chili. So it is in this spirit that I’m defining chili mac to include any chili served over spaghetti noodles or mixed with macaroni & cheese.
The idea of serving chili over noodles (sometimes with raw onion, shredded cheese and oyster crackers
Chili mac seems to be standard operating practice in the Midwest where I’m from originally. There are a lot of differences in subregional chili spicing but in general, Midwestern chili uses a finer grind of meat which makes it work better with noodles than a Texas style chili with coarser chunks of meat.
As for combining chili with mac & cheese, I think the flavors work fine together but I’d rather keep them separate on my plate and mix them in my mouth. Chili mac ranks lower than macaroni and cheese alone for that reason.
Was really hoping Cincinnati chili 3-way was going to be its own entry. But this will do. Also wondering if the Mediterranean noodle dish that served as its inspiration will show up here.
Eephus
Footballguy
#35 Udon
Origin: Japan
I said I wasn’t going to differentiate between the many shapes of Italian pasta but I am going to split out the principal varieties of Japanese noodles. There are differences in the grain used to make them and there simply aren’t as many types. Besides as I’ve already mentioned I’m Japanese on my mother’s side.
Udon is made from wheat flour and is the thickest of the main Japanese noodles. They're most commonly served in a soy dashi broth but it can also be cooked in shabu shabu or sauteed in sauce. Udon noodles aren't my favorite because the noodles are a bit too fat. Their texture is interesting. but the thick strands are doughy and don't pick up enough flavor from the broth or sauce.
Origin: Japan
I said I wasn’t going to differentiate between the many shapes of Italian pasta but I am going to split out the principal varieties of Japanese noodles. There are differences in the grain used to make them and there simply aren’t as many types. Besides as I’ve already mentioned I’m Japanese on my mother’s side.
Udon is made from wheat flour and is the thickest of the main Japanese noodles. They're most commonly served in a soy dashi broth but it can also be cooked in shabu shabu or sauteed in sauce. Udon noodles aren't my favorite because the noodles are a bit too fat. Their texture is interesting. but the thick strands are doughy and don't pick up enough flavor from the broth or sauce.
Nah....it will be Kraft Mac & Cheese with the powdered cheese
Eephus
Footballguy
#34 Gnocchi
Origin: Italy*
Good thing this one is timed for the Friday afternoon news dump because here we go again with dumplings that I don’t know how to rank fairly. Gnocchi is the Italian name for dumplings made from a potato, wheat flour and egg dough. *Many European cultures have variations on the basic concept but gnocchi are the best known.
I admit I’ve only cooked pre-made gnocchi although I’ve eaten homemade ones which obviously are better. I don’t love them enough to make my own even though the process looks pretty straightforward. I prefer them in an simple oily sauce like a brown butter rather than with a tomato-based topping.
My feelings about gnocchi are similar to what I just wrote about udon: they’re just a little too doughy and heavy so they tend to negate the flavors of the sauce or broth more than a finer noodle would. If your nonna used to make gnocchi that were fluffy pillows of deliciousness, don’t complain because you’re the real winner.
Origin: Italy*
Good thing this one is timed for the Friday afternoon news dump because here we go again with dumplings that I don’t know how to rank fairly. Gnocchi is the Italian name for dumplings made from a potato, wheat flour and egg dough. *Many European cultures have variations on the basic concept but gnocchi are the best known.
I admit I’ve only cooked pre-made gnocchi although I’ve eaten homemade ones which obviously are better. I don’t love them enough to make my own even though the process looks pretty straightforward. I prefer them in an simple oily sauce like a brown butter rather than with a tomato-based topping.
My feelings about gnocchi are similar to what I just wrote about udon: they’re just a little too doughy and heavy so they tend to negate the flavors of the sauce or broth more than a finer noodle would. If your nonna used to make gnocchi that were fluffy pillows of deliciousness, don’t complain because you’re the real winner.
Scoresman
Footballguy
This would be tough to rank for me because there is so much bad gnocchi out there. It's not like regular pasta where yo ucan buy a box and still be good. Store bought is almost always awful and probably wouldn't make a ranking list for me.
But a properly fluffy and tender homemade gnocchi might be top 10 for me. Also dependent a bit on the sauce used.
Dickies
Footballguy
I think Momofuku and Trader Joe's use the same noodles from A-Sha. I personally love the TJ's version and they are less than half the cost. I also usually doctor it up with a fried egg, green onions and chili crisp.
Eephus
Footballguy
#33 Pasta alla Norma
Origin: Sicily
Alla Norma refers to a tomato-based sauce containing eggplant. It’s a Sicilian dish named in honor of the 1831 bel canto opera Norma by the Sicilian composer Vincenzo Bellini.
It’s a solid vegetarian option that I prefer to a Primavera. Eggplants are time consuming to work with and take up a lot of kitchen workspace. After you slice and sweat the eggplant, you can roast, fry or sautee it before adding it to the sauce. I’ve seen recipes that bread the eggplant before frying but you may as well just have eggplant parm if you’re going to do all that.
Pasta alla Norma is all about texture. The eggplant doesn’t bring a lot of flavor but its flesh absorbs the flavors of the sauce like a sponge and the skin adds some character to the dish. Let’s serve this with a rigatoni and hope some of the eggplant works its way into the tubes.
Origin: Sicily
Alla Norma refers to a tomato-based sauce containing eggplant. It’s a Sicilian dish named in honor of the 1831 bel canto opera Norma by the Sicilian composer Vincenzo Bellini.
It’s a solid vegetarian option that I prefer to a Primavera. Eggplants are time consuming to work with and take up a lot of kitchen workspace. After you slice and sweat the eggplant, you can roast, fry or sautee it before adding it to the sauce. I’ve seen recipes that bread the eggplant before frying but you may as well just have eggplant parm if you’re going to do all that.
Pasta alla Norma is all about texture. The eggplant doesn’t bring a lot of flavor but its flesh absorbs the flavors of the sauce like a sponge and the skin adds some character to the dish. Let’s serve this with a rigatoni and hope some of the eggplant works its way into the tubes.
Drunken knight
Footballguy
i also prefer a northern style gnocchi.. boil, then sear with sage, brown butter, pancetta.
after being a sous in an italian restaurant, i have been deterred from making homemade pastas. love it but labor intensive (along with spaetzle).
Dan Lambskin
Footballguy
Dan Lambskin
Footballguy
That was the eggplant emoji but we can’t have nice things here
gianmarco
Footballguy
This is too low in the rankings, IMO. This dish is spectacular. One of the most favorite things for my kids that I make.
Chris B.
Footballguy
What are your thoughts on the egg noodles that come with the wontons? There's 2 types of noodles in the bowl.
Eephus
Footballguy
I was ranking the wontons alone but I like the lo mein noodles.
Eephus
Footballguy
#32 Pad Thai
Origin: Thailand
Pad Thai is Thailand’s national dish even though the recipe originated in China. It was renamed almost a century ago as part of the Thai nationalist movement that overthrew the Siamese monarchy. The new government went as far to distribute this recipe when it handed out out free noodle carts to some lucky citizens. The recipe needs no introduction but it’s rice noodles fried with shrimp or tofu, some aromatic vegetables and egg. The sauce is distinctively sweet and savory with the fish sauce acting in harmony with the sugar and lime (or tamarind) juice.
Yesterday’s Pad See Ew fans will be up in arms about getting ranked behind Pad Thai but there’s no denying that Pad Thai is the popular choice when it comes to Thai noodles. I can see their point; if I was in Bangkok and down to my last hundred baht I’d probably order Pad See Ew. In fact I never order Pad Thai when I’m out for Thai because somebody else at the table invariably does. Pad Thai never disappoints when it comes to the table. The noodle’s sweetness acts as a palate cleanser between bites of spicier Thai dishes. It’s a great team player like Derrick White, Robert Horry or Junior Bridgeman (RIP).
I’ve rambled on too long already but just a sentence about the toppings. Sometimes the accessories make the outfit; the mung bean sprouts and chopped peanuts are an essential element that adds a cool and delicious crunch to the dish.
Origin: Thailand
Pad Thai is Thailand’s national dish even though the recipe originated in China. It was renamed almost a century ago as part of the Thai nationalist movement that overthrew the Siamese monarchy. The new government went as far to distribute this recipe when it handed out out free noodle carts to some lucky citizens. The recipe needs no introduction but it’s rice noodles fried with shrimp or tofu, some aromatic vegetables and egg. The sauce is distinctively sweet and savory with the fish sauce acting in harmony with the sugar and lime (or tamarind) juice.
Yesterday’s Pad See Ew fans will be up in arms about getting ranked behind Pad Thai but there’s no denying that Pad Thai is the popular choice when it comes to Thai noodles. I can see their point; if I was in Bangkok and down to my last hundred baht I’d probably order Pad See Ew. In fact I never order Pad Thai when I’m out for Thai because somebody else at the table invariably does. Pad Thai never disappoints when it comes to the table. The noodle’s sweetness acts as a palate cleanser between bites of spicier Thai dishes. It’s a great team player like Derrick White, Robert Horry or Junior Bridgeman (RIP).
I’ve rambled on too long already but just a sentence about the toppings. Sometimes the accessories make the outfit; the mung bean sprouts and chopped peanuts are an essential element that adds a cool and delicious crunch to the dish.
Ramsay Hunt Experience
Footballguy
I love the chewiness of Udon. But I'm sure some of it is novelty. I slightly prefer Yaki Udon to its more popular cousin.
Ramsay Hunt Experience
Footballguy
Pad Thai is one of those dishes where I feel I've only really had it as intended a handful of times as compared to a watered-down version for American palates. When I've had it at better Thai restaurants, it's just so flavorful. Much more sour (probably using tamarind over lime). Much funkier (amping up the fish sauce or even using those briny dried shrimp I see at Asian markets). I've read that the dish is supposed to really showcase the five types of flavors and I don't get that from my local Thai joint up here. I get something tasty but kind of one or two note. Kind of like peanut butter with a little lime kick. I often really like starting it and am getting a bit sick of it by the end of a typical giant-sized American portion.
I will say that I love to have it at Tiki Thai with a ****load of Tiki cocktails when I'm down to visit my mother. Asian noodles and Tiki drinks are a match made in heaven.
Eephus
Footballguy
#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box
I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.
I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.
You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.
Origin: A big factory and a tall cardboard box
I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.
I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.
You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.
Ramsay Hunt Experience
Footballguy
Pasta water, butter, and the cheese dust > milk, butter, and the cheese dust.
Scoresman
Footballguy
I cant remember if Lambskin included the Mac & Cheese dust in his cheese rankings, but it might be the only ultra-processed cheese I wouldnt get snobby about.
Boxed Mac & Cheese is to noodles what Taco Bell is to Mexican Food. It doesn't really count, but it's still cravaeble as hell.
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