I’m an idiot, should have posted this sooner!
A new Kevin & Ursula Eat Cheap, wherein we review a couple of the usual and taste-test five different varieties of mac & cheese! (Never want to look at mac & cheese again…)
Audio on this one is a little bit wonky because of a new microphone, so it’s both better and worse than before. Weird formatting issues hopefully will be resolved on the next recording–it’s a learning experience.
For macaroni and cheese, my mother would cook ground meat on the stovetop, well seasoned (cayenne, salt, garlic), maybe with a bit of chopped onions, stir that in with the mac and cheese and then bake. What I prefer to stir in to my mac and cheese is crispy bacon.
Stirring in hot dogs? Ok, sure. Stirring in tomatoes? Wholly anathema.
(Southwest Louisiana. I had a friend who would put ketchup on eggs and hash browns, but not pasta.)
I frequently add corn to my Kraft M&C. In addition to maintaining the color scheme, it adds a pleasant texture (and a serving or two of vegetables) to the consumption experience.