Kraft mac and cheese is a great answer.

Cheez-Its are good too. I've noticed them taking over more and more shelf space at stores lately. Apparently there are not just a couple different flavors, there are like 20-some varieties! So far this is my new favorite, strongly recommend:

Grooves are definitely incredible.

Last night I was roaming around a Vons looking for new Halo Top flavors and saw the ridiculous cheez-it selection. Really was tempted to pick up a box of the hot and spicy but didn't pull the trigger.

Hot & Spicy Cheez-Its GOAT.

Son recently brought home a box of Pizza Cheez-its but I did not try them.

The pizza cracker variety of Combos still have a certain je ne sais quoi. The pretzel version is terrible of course.

I recently switched over from Gillette blades to blades from Norco. You can get them on Amazon or direct from the company. I haven't noticed a big difference in quality, and they're obviously cheaper.

Also, Cheez-its and Goldfish both still great snacks.

I feel like frozen french bread pizza should still be great, but I'm not willing to risk the disappointment.

Grooves I don't care for, they're rock-hard. Big fan of the CI Duoz though, most of them anyway. I liked the CI Zingz a lot too, the Queso Fundido, but I think they stopped selling those here.

So you don't rock hard to the grooves...

Apparently a while back, Serious Eats did a taste test review of every Cheez-Its flavor available at the time. They didn't give rankings, but they gave good descriptions and comments about them. Am interested in trying Asiago and some of the others.

http://www.seriouseats.com/2014/03/t...cheez-its.html


And now I'm down the rabbit hole of Cheez-Its searches. People have made some pretty tasty-looking stuff with Cheez-Its.

I had that last night!

When buying blades in bulk, store them somewhere dry, not in the bathroom.

I take them for granite.

So long as you don't aggregate anyone.

Cheezits incorporated into breading/frying things (like mac and cheese) is a pretty well known move.

I've always found bikini inspector/mustache rides-type t-shirts cringeworthy, but for some reason, today's "Sorry ladies, I'm in the Night's Watch" made me chuckle

As a teenager, I used to get a microwave beef and cheese sandwich, strawberry milk and Doritos for lunch from the corner store by my house whenever I was left to my own devices. Once I read the ingredients on the bag while running it through the microwave. Top "meat" ingredient was "partially de-fatted beef fatty tissues". Did not stop buying or eating them.

It is hard for me to imagine eating anything on that list now.

Also, as a little kid in Canada we had Zoodles and Alphaghetti instead of spaghetti O's. . Either of those on buttered toast was the lunch of kings. I don't know if they hold up any better but I could go for some right now.

i've known my spouse for 22 years now and almost every weekend she makes kraft mac & cheese for lunch but only uses about half a box of pasta but 1.5 envelopes of cheese to dramatically increase the cheese to noodle ratio. kraft used to sell the powdered mac & cheese cheese in a can (similar to their canned parmesean cheese) but they discontinued it about 10 years or so ago. we used to melt some butter, mix in a lot of the mac & cheese powder from the can and drizzle that stuff over popcorn....so good.

while on the topic of boxed mac & cheese, if you haven't yet tried annie's white cheddar mac & cheese you're missing out.

Spam. Delicious then and now.

I have been to the Spam Museum. It was the best non-serious museum (tourist trap) I've ever been to.

I have as well, of course. It is a very amusing place.

Expert kraft dinner play is putting half the cheese in, stir with butter and milk, then toss the second half of the cheese in and stir again.

how is that different from just putting all the cheese and mixing with butter and milk?

It takes longer

Which makes it easier to scrape directly into the garbage disposal/compost?

Sliced hot dogs, peas, and corn in Mac and Cheese.

I wonder if Mac & Cheese composts or just sits there for years like a McDonalds hamburger?