My wife found 12 pounds of vine ripe tomatoes and decided we need to make some tomato soup. But that’s for tomorrow. Today is some mac and cheese and a perogadilla. Both topped with a bit of fresh made pico de gallo.
I remember when I was a teenager and I actually read the box of mac and cheese. It suggested putting one tablespoon salsa in a batch. It seemed like not enough but I followed the directions and it was amazing.
Cost per person: $1.60 per person.
I’ve always felt that there’s got to be a way to involve macaroni and cheese with eggs, but I’ve yet to crack the code in a satisfying way.
I have a constant surplus of eggs and have thought about it too. Unless I’m making a sauce of the yolk I can’t find a way that’s not going to be good.
Oh ya. ‘Good’ is easy with eggs. I put fried or scrambled eggs in all kinds of stuff (mix 3-6 scrambled eggs in a batch of Hamburger Helper. Amazing.), but I feel like I’m missing something obvious. Omelette? Casserole? Does it need mushrooms or peppers for texture? Add an extra stringy cheese to help it hold together, or let the notes play separately? Spicy? THIS IS MY EL DORADO, AND THY CHEESE IS THY GOLD!
Best way I can think of is in a breakfast burrito. Substitute the cheese with Mac and cheese.
Something about the combined consistency/mouth feel is weirding me out. Even if the noodles were al dente…isn’t it too much…mush?