Regular visitors to this Web site have been treated to my own personal recipe for macaroni and cheese ... more than once, if memory serves. As much as I enjoy cooking and serving my macaroni and cheese, however, sometimes I'm just too pooped to put it together.
So, what do I do when I crave quality mac-and-cheese and don't want to do no serious cookin'? Why, I put a dish of Freezer Queen's frozen mac-and-cheese in my oven and just be all pleased when it comes out some 50 minutes later.
I'm well aware that Freezer Queen's mac-and-cheese is loaded with sodium and has very little real cheese in it. I don't care. It's salty and "cheesy" and crispy, and, boy, do I like it. If I choose to eat it once or twice each month, well, what the **** is wrong with that? Ab-so-lutely nothing, that's what.
For dinner this evening, I put a small, extra-lean pork loin on the grill (took about 20 minutes to cook). My one and only "side" ...? Freezer Queen Macaroni And Cheese. Check it out:
4 comments:
You ever fry it up or broil it until it gets a nice crust on it? That's the way I like it best. I wonder what kind of a sammich I could make out of that?
Ummm, salty & crusty??
"salty & crusty??"
Hey, salty and crusty is better than bland and mushy, n'est-ce pas?!
Salty and crusty is the twin pillars of the best of the best of all cuisine, especially when served with a well-chilled pilsner - that's beer to you Anonymous crackhounds.
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