Wednesday, May 5, 2010

Chef Boyardee Mac and Cheese!

So I know what you're thinking. "Canned mac and cheese…WTF?" At least that's what I was thinking. After all, how exactly can you preserve the goodness of mac and cheese in a tiny, non-refrigerated can? Nonetheless, I figured it was worth a shot, especially since I am deeply committed to trying all unfamiliar supermarket mac and cheeses.

I had the choice to microwave this one or cook it on the stovetop. Though cooking it in the microwave would have been more in the spirit of canned food, I figured I had the ten free minutes to throw it in a pot and heat it up.


Flavor: 3.5/5. The flavor was actually pretty good – certainly better than expected. My one problem is that there was a slightly strange aftertaste. Random note: when I heated up the leftovers later, the aftertaste had disappeared slightly.

Consistency: 4/5. Surprisingly creamy, with a solid amount of "cheese."

Pasta Shape: 3/5. Pretty much the same as Kraft. I don't actually know if this pasta shape has a name besides "the Kraft shape."

Overall: 3.5/5. So the canned mac and cheese actually surprised me and wasn't terrible. If you have the ability to make other types of mac and cheese, I would probably choose a better one, but if you are in a situation where you can't boil water or need to pack canned food for some reason, this actually isn't a terrible option.

Nutrition Information: Serving Size ½ can. 180 Calories, 14 Calories from Fat; 1.5g Fat, 1g Saturated Fat; 20mg Cholesterol; 1090mg Sodium; 35g Carbohydrates; 2g Fiber; 8g Protein.

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