I have never seen mac and cheese in a can before and I am honestly mildly disgusted.
They started making canned spaghetti carbonara now too
It’s like they’re trying to commit war crimes.
Nah, just preparing for war times
I imagine they’re quite hard to do by accident
Remember: it’s not a war crime the first time.
Don’t. Touch. The. Boats.
Considering the origin of carbonara, it’s not that weird.
Yeah but it’s by Heinz
I live in the USA and can confirm never seeing this before.
Though I’d try it tbh
It’s… Not good
You can get it at WinCo if you’re in the west.
What? I have winco down the block… I’ll check for it next time I’m there.
Edit: confirmed not at our WinCo
Canned anything with cheese tastes revolting from my experience.
I mean Philly cheese steaks are made with canned cheese wiz, and then there’s salsa queso dip they sell in cans, and everyone loves that shit.
Ah, I was thinking of canned mac n cheese which I tried once and the several times I tried different canned soups containing cheese. It didn’t taste like cheese and it wasn’t tolerable for me. That said I have enjoyed canned queso dip.
Where are you getting Philly cheese steaks with canned cheese???
However chef boyardee and spaghetti-os have been a thing. My mom only got them once for us (in the 80s) and I wasn’t impressed. Liked kraft macaroni and cheese though.
In Philadelphia. The big, famous cheese steak places use it, like Pat’s and Geno’s.
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Philadelphia is one of the few cities I haven’t spent any time, and it’s super disappointing to find this out.
I get them with American or provolone cheese most places up in New England. Monterey Jack works well too.
I can’t imagine cheese wiz making these better in any way. Maybe I’ll find out someday.
You can make that queso dip way better yourself in like 5 minutes, it’s just a block of queso fresco (or white american), chop it up for faster melting, sodium citrate, milk, peppers, and seasoning. The sodium citrate is vital to keep it from getting grainy.
I mean you can make Mac and cheese way better than the stuff in a box, but people still love that shit.
Avoid at all costs. Bought one can for the novelty of feeling the same way. It is so much worse than you’re imagining.
I can imagine fake chese custard and slight amounts of overcooked rubbery pasta.
Have you ever smelled some foam and had that give you a headache? Do you know that chemically smell?
If so, it tastes whole mouth like that but very concentrated.
There are also chunks but at the same time there is not discernable difference in texture or consistency. Just vague border regions that register montarily as the broad side of your tongue cuts through them like a razor.
This review will be with me forever ♥️
LMAO
You ought to be. It’s a struggle meal, not because of the price but because you struggle to keep it down. The noodles feel simultaneously overcooked, limp and somehow grainy. The sauce is virtually flavorless except for a musky odor of nuclear cheese. The consistency of the sauce is like that of milk, and it does not adhere to the noodles. Your bowl will be a nice mix of cold, pallid noodle soup and boiling hot noodle soup.
Chef Boyardee sells mac and cheese in a can in the US!
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That narrow band of survivalists who are not unnaturally interested in fire
As a brit id say blimey they got it spot on
Victoria would be proud to know her empire still provides for the people even now
In British supermarkets, they often don’t even put the beans on shelves. Instead they have stacked palettes of them, because they need to restock so often it’d be inefficient to have to unpack and shelve them.
Marmite, Lea and Perrin’s, Curry.
Yup, this is actually the UK section and not just the beans section
I was shocked to find out that Lea and Perrins wasn’t from Louisiana. They use that stuff in everything in Cajun land
Tikka masala is English food no matter how Indian it seems
It was invented in Scotland, so it’s British but not English.
Still can’t understand how some people think England is synonymous with the entire United Kingdom, when in reality it’s only a fraction of it.
Probably because it’s the centerpiece of the whole UK?
Probably because it’s the country that created Britain and the UK to begin with?
It’s really not that confusing if you put even a little thought into it.
Britain is the island and there have been Britons there since before the Romans showed up, England has only been a thing for around a millennium (though the Angles were around since before then)
I suck at putting thoughts into things.
The downvote button is right there, waiting to be pressed.
Royaume-Uni/USA
Angleterre/États-Unis
With the signs in two languages and the one trying to be in english (lulz) being smaller, where in Quebec is that?
Edit: Turns out it’s in France, I don’t think they would be importing French milk all the way to Quebec
Another clue it isn’t Quebec is that Quebec wouldn’t bother having a separate US section when the States are just a couple hours drive away.
Le moo
Seen at DragonCon this year:
Beautiful. This should be the national flag.
Canned Macaroni and Cheese?
Barbarians!
It comes out of a damn box!
I’m British and I only eat beans and curry, so I can’t see any problem here.
The vindaloo and butter chicken sauces are fuckin class
Looks about right.
I bet only British tourists are shopping in this section. French people craving for beans are just eating cassoulet.
Jeez why so many cans? Is the country getting ready for war?
In the end, a Heinz a conquered GB. Eat that Brits!
I regularly buy from the UK section of my supermarket. Brown sauce and lemon curd are necessities.
HP, Branston, marmalade, and additionally, Cream Crackers due to childhood trauma
What is Hewlett Packard doing in your grocers?
You forgot to buy your marmite
is it joint usa/uk food section?
Looking at both flags alternating repeatedly on every shelf I would assume yes.
So the English language food section
Oi cunt where’s my section then? -Australia
Røverspråk!
All of that is uk other than the macaroni. Even the Indian curries are uk. That’s like our speciality, not fish n chips
FYIW, that brand of “simmer sauce” is a staple in my US kitchen.
