So when I make an error, I like to do it in an epic way.
Really, it’s not all my fault. I’d like to share the blame with the covid-19 hoarders and the grocery store that doesn’t restock quickly. That being said, I’d like to take you on a journey of my quest for macaroni and cheese.
It’s Lent. You need mac and cheese to eat with your stewed tomatoes. It’s the law, I think. However, the grocery stores, the big box stores and the warehouses are all out of macaroni and cheese. I don’t know why everyone suddenly developed a pressing need to clear the shelves of this item week after week. But I was left with no mac n cheese. I wasn’t about to take this lightly.
In a moment of brilliance, I noticed the ad from a restaurant supply store that featured cheese sauce in regular and jalapeño. Having two boxes of elbow macaroni on the shelf in my pantry, I put the two together and determined that macaroni and cheese was doable with only a little bit of construction necessary. Bingo!
I ordered two cans of plain and one jalapeño. I thought I test run the spicy stuff before committing to two cans. Luckily, this store has a habit of having the product at your door almost before you finish ordering. When I went to bring the box in, it weighted a ton! It wasn’t an over large box and the containers were less than five dollars each. Therein lies a mystery.
I opened the box and, what I thought were 10 ounce cans of cheese product, were actual #10 cans of cheese product. These mega cans sport six pounds and ten ounces of cheese product…a piece! I have enough cheese to last until the end of time. I am the proud owner of nearly twenty pounds of cheddar cheese sauce.
Needless to say, I will be making macaroni and cheese. I will be making a lot of macaroni and cheese.
I could probably make more, but the hoarders have emptied the shelves of elbow macaroni.
But the restaurant supply has elbow macaroni. It’s in a twenty pound bag.