There are so many bonds that connect a mother and daughter…facial features, personality quirks, a weird kink in the 4th toe…we share a passion for poetry, thrift stores, and tiny dogs. But nothing is more primal than our common food preferences, fueled by the very strands of our dna. A recent trip down the supermarket chip aisle sparked a discussion about Flamin’ Hot Cheetos, and this recipe was born.
The week between Christmas and the New Year is awkward to say the least when it comes to eating. We’re still on that holiday high, with a definite sense of inhibition when it comes to what we’re willing to call a meal. There’s lots of crazy food in the house and no particular schedule to keep.
Let’s just say we’re not quite ready to settle down to healthy January recipes just yet. We’ve got 5 more days…
For this fun dish I make the mac and cheese according to my basic stove top recipe. I use sharp cheddar and elbows, but you can change that up with your favorite cheese and pasta shape. Then I load it into a skillet and top with the crunchy crimson gold…pile it on, because you’ll want some in every bite!
Don’t take this too seriously, but it’s pretty delicious 🙂
