A Delightfully Cheesy idea

The Stouffer’s corporation is looking for ways to jazz up their food choices, and they believe they have a winner with the Mac On Tap machine. Personally, this frightens me a little, but I’m only a moderate mac and cheese fan.

Stouffer’s has created the first-ever “Mac on Tap” dispenser. It delivers “the creamy, cheesy goodness of Stouffer’s Mac and Cheese” straight from the tap.

Now, Stouffer’s is asking fans when they would like to see the “Mac on Tap” come to life. Consumers are encouraged to tweet @stouffers with their ideas for a home for the tap. Stouffer’s considers its mac and cheese as one of its beloved classic recipes.

At this very moment, Kevin and Erik are demanding Mrs. Earp we buy one, post haste.

9 thoughts on “A Delightfully Cheesy idea

  1. Call me an atheist if you must, but I have never been a fan of mac & cheese. Growing up in a financially embarrassed family, we had to eat a lot of it just to survive.

    I avoid mac & cheese for that reason and curried food because I had to survive on Paki/Indi food for a couple of years in Saudi Arabia. Eating the same thing every day gets old. (Unless it’s Texas BBQ.)

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  2. I would have an option that could add jalapenos to give it some life.

    My grandkids LOVE mac & cheese. Got this recipe from a friend and it is the best mac & cheese I’ve had, but mostly, I’m with TXNick, I had too much of the stuff when I was a kid and my parents had no money. Kind of like eating cowboy spaghetti – noodles, ketchup, & chunks of cheap hotdogs. Yechh

    Here’s the all time best mac & cheese I’ve found. Made in an InstaPot:

    InstaPot Macaroni & Cheese:

    Ingredients:
    1lb elbow macaroni
    Kosher salt
    One 12-ounce can evaporated milk
    3 tablespoons unsalted butter
    3 cups shredded mild or medium cheddar cheese
    4 cups chicken broth
    1/4 cup water

    Directions:
    1 – Combine the macaroni, 4 cups chicken broth and 1 tablespoon salt in an Instant Pot (see Cook’s Note). Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
    2 – After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and switch to low saute setting.
    3 – Stir in the evaporated milk, butter, and 1/4 cup water. Then add the Cheddar, a little at a time while constantly stirring, until the cheese is completely melted. Serve hot.

    If you’re a mac & cheese fan, it’s pretty good.

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  3. I’ve eaten mac and cheese fewer than 20 times in my life, probably fewer than 10.
    Being Italian, my “mac and cheese” is alfredo or a pink sauce, which is alfredo with some tomato sauce in it.
    Alfredo is easy, you cook the pasta, drain it and keep the pot hot. Put the pasta back in, throw some romano or parmigiana cheese and cream in and stir it for a few minutes. Mmmm, mmm. If you’re feeling adventurous, throw in some garlic.
    I make a dish where I cook shrimp and scallops in the pink sauce and mix it with tortellini when it’s just about done.
    They both take about as much time as mac and cheese but taste a zillion times better.

    It costs more than mac and cheese, but then food usually costs more than almost-food.

    Liked by 4 people

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