#VELVETA DOWN HOME MACARONI AND CHEESE RECIPE HOW TO#
#VELVETA DOWN HOME MACARONI AND CHEESE RECIPE MAC#

#VELVETA DOWN HOME MACARONI AND CHEESE RECIPE HOW TO#

Don't ask me how to cook it and it what order either bc I already forgot

For the shredded cheese though I would say grab an amount in your hand that feels vaguely of the girth of a large boob. Don't ask me for measurements, the only measuring instruments we need are these two hands. For added heat, make some fried jalapenos to also go on top. You're gonna combine all that shit cheesey goodness together slap some bacon bits and spicy cheetos on the top and serve. I forgot the brand name but it comes with little pieces of pepper in the cheeseĬholula hot sauce, no other sauce will do Make sure it's the kind that comes with a packet of squeezy cheese for the sauceĪ jar of cheese sauce, like the kind that you dip your tortilla chips into.

#VELVETA DOWN HOME MACARONI AND CHEESE RECIPE MAC#

But iĪlright so I'm on the comedown of a trip right down, and before I go and slip back into normalcy I just have to share with you what I think is the best possible macaroni recipe I've ever had while your brain is too melted to function.Ī box of velveeta mac n cheese shells. If you guys like it, maybe I’ll post some more adapted-for-the-Chinese-kitchen recipes. But the other day, there was a post here asking about western ingredients that are available in China, and it got me thinking – maybe some you guys might be interested in some recipes that go in the other direction: that is, western (or otherwise not-Chinese) recipes meant for execution in China. If you used to frequent /r/China a few years back, you might recognize my username as the dude that wrote those long, gassy recipe posts. These days, my day job is to make recipe videos teaching westerners in North America and Europe how to cook Chinese food using the ingredients they have on hand. Better, then, to go to your local western bar or restaurant – even if it’s overpriced and not that good, at least as a restaurant they’ve got importers and supplier and all their shit all set up. And if you want to eat western food, navigating English language recipes online is a minefield of stuff that (1) you simply do not have access to or (2) is almost prohibitively expensive or (3) requires kitchen equipment that you just don’t have. What’s more, the dude whipping up fried rice at your local kuaican joint probably can do the job much better than you can. If you want to eat Chinese food, eating out is… dirt cheap. It’s really easy for that cooking muscle to start atrophy moving over here – happened to me, too.

Expat communities here – to put it mildly – just don’t seem to be much in the habit of cooking for themselves.Īnd in a lot of ways, I do get it. But it starts to strain the credibility of the exercise when – like the other day – out of nine people that showed up to the potluck, one person was cooking and the rest were bringing waimai and beer. Hanging out and drinking with friends is obviously the most critically important function of a potluck. But for the most part? A lot of people just can’t be bothered, and usually just end up bringing some waimai.Īnd I mean – I’m not a cooking snob, really.

I’ve been to foreigner potlucks in China before, and – with a few notable exceptions – they tend to be rather sad affairs: perhaps a smattering of pastas with store bought tomato sauce, or maybe a few people trying to bake chocolate cake in the microwave. The other day I was invited to a potluck organized by a few other foreigners in the small, Tier-whatever city I live in.

Velveta down home macaroni and cheese recipe