It turns out, the most popular recipes for stovetop mac and cheese aren’t so different from the blue box you still coat the cooked pasta with butter, then add milk and cheese – except in this case, that cheese is real shredded cheddar, not a powder. I figured there had to be a way to make a creamy, smooth sauce using real ingredients. Unfortunately, the last time I bought it, I distinctly remember being disappointed that it was bland and mushy. I couldn’t stop thinking about that blue box. I love the baked recipe I’ve been making for years, but then someone mentioned the blue box mac and cheese, and while I haven’t had severe cravings, maybe I’m more suggestible than I would normally be. Pasta is tasting extra delicious too, and yes, especially when it’s coated in cheese. It turns out that making up extra calories hasn’t been an issue since I got that positive test back in May, all I’ve wanted to eat is dessert. I’ve told myself for years that when I got pregnant and couldn’t drink alcohol or eat cookie dough, I’d make up the extra calories with macaroni and cheese. We normally eat macaroni and cheese maybe once a year, even though it’s one of my favorite foods. I’ve found a handful of tricks for dealing with the alcohol one (although tiki drinks can be tricky since even one can be strong enough to lower my resistance to more!), but with the other two, the best way I’ve found of controlling them is not to be around them. There are three things that lead to difficulties with self-control for me – chocolate chip cookie dough, macaroni and cheese, and alcohol.
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