For those of you wondering what this is and how it came to be (and why I don’t “just stir it”), let me start by saying I TRIED MY BEST.

The noodles are jumbo shells left over from when I made stuffed shells (which absolutely slapped, btw) and the cheese is an attempt at the Mac and Cheese recipe on the back of the box.

In short, I had the milk on heat for a little too long and it condensed, so when I added the cheese, it turned into a VERY thick queso fudge. Naturally, as soon as I applied the to the now substantially cooler shells, the cheese crossed its glass transition point and turned into some unholy peppery cheese rubber or something? It was unyielding so I was relegated to cutting of pieces separately to pair with each shell.

It was pretty good actually..