All of the fools that voted for something other than phlac clearly haven't tasted phlac prepared 3 boxes at a time using a clean, non-stick pot filled 3/4 of the way with city water from the west side of Allentown, PA heated to boiling then maintained 2 notches below the High setting and cooked for 5 minutes nearly constantly stirred with a plastic spoon and drained thoroughly in a clean sink in a plastic colander but not for too long (so the noodles don't lose all of their heat - needed for efficient melting of the margarine) and then making sure the pot is placed on a room temperature burner and then returning the noodles back to the same pot (that has been thoroughly rinsed and scrubbed out and contains no water, also scrubbing and rinsing the spoon - don't use soap!) and mixed first with precisely 1 1/2 sticks of margarine until the margarine is completely melted (make sure to scrape off any margarine that sticks to the wrapper and cut the bigger stick lengthwise down the middle and then cut across equally 7 times to generate 16 equal segments and cut the smaller stick lengthwise down the middle and then cut across equally 3 times to generate 8 equal segments being careful with the initial halving of the margarine so that none of the wrapper sticks to the margarine - I've found it wise to open the wrapper first before cutting in half) and then pouring in milk pre-measured at slightly more than 3/4 of a cup making sure to pour every last drop out and then taking your 3 precut cheese packets (gently tap the packets so that the cheese filters to the bottom of the packet and squeeze the packet so that it bulges outward from the middle and cut in a straight line about a half inch from the top - NOTE: this and the milk and margarine prep should all be done while the noodles are cooking in between stirring) and pouring them in the same spot on top of the noodles (making sure the spot is away from the edges of the pot, none of the cheese goes on the spoon, and tapping the bottom of each cheese packet to ensure all of the cheese has come out) and then finally mixing the margarine-coated noodles, milk, and cheese being careful to scrape any stray cheese or noodles from the side of the pot back into the mix, occasionally (two or three times) scraping off any clumped cheese from the spoon back into the mix with your finger, and making sure stirring is hitting all side and bottom surface area of the pot until there are no clumps of cheese visible anywhere after several stirs of the spoon and then immediately serving the phlac in a ceramic dish.
YOUR ATTEMPT AT HUMOR IS EMBARRASSING. WE KNOW YOU LOVE SEEING YOUR ID, BUDDY ICON & WORDS ON THE SCREEN , BUT YOU NEED TO LEARN WHEN TO KEEP SOME OF THIS SHIT TO YOURSELF.
All of the fools that voted for something other than phlac clearly haven't tasted phlac prepared 3 boxes at a time using a clean, non-stick pot filled 3/4 of the way with city water from the west side of Allentown, PA heated to boiling then maintained 2 notches below the High setting and cooked for 5 minutes nearly constantly stirred with a plastic spoon and drained thoroughly in a clean sink in a plastic colander but not for too long (so the noodles don't lose all of their heat - needed for efficient melting of the margarine) and then making sure the pot is placed on a room temperature burner and then returning the noodles back to the same pot (that has been thoroughly rinsed and scrubbed out and contains no water, also scrubbing and rinsing the spoon - don't use soap!) and mixed first with precisely 1 1/2 sticks of margarine until the margarine is completely melted (make sure to scrape off any margarine that sticks to the wrapper and cut the bigger stick lengthwise down the middle and then cut across equally 7 times to generate 16 equal segments and cut the smaller stick lengthwise down the middle and then cut across equally 3 times to generate 8 equal segments being careful with the initial halving of the margarine so that none of the wrapper sticks to the margarine - I've found it wise to open the wrapper first before cutting in half) and then pouring in milk pre-measured at slightly more than 3/4 of a cup making sure to pour every last drop out and then taking your 3 precut cheese packets (gently tap the packets so that the cheese filters to the bottom of the packet and squeeze the packet so that it bulges outward from the middle and cut in a straight line about a half inch from the top - NOTE: this and the milk and margarine prep should all be done while the noodles are cooking in between stirring) and pouring them in the same spot on top of the noodles (making sure the spot is away from the edges of the pot, none of the cheese goes on the spoon, and tapping the bottom of each cheese packet to ensure all of the cheese has come out) and then finally mixing the margarine-coated noodles, milk, and cheese being careful to scrape any stray cheese or noodles from the side of the pot back into the mix, occasionally (two or three times) scraping off any clumped cheese from the spoon back into the mix with your finger, and making sure stirring is hitting all side and bottom surface area of the pot until there are no clumps of cheese visible anywhere after several stirs of the spoon and then immediately serving the phlac in a ceramic dish.
Lol your the one who needs to keep shit to yourself. Your always making nasty comments, but Bmccue7 says nothing bad. You actually make me laugh...
I love cheese on toast and cheese on pasta =)
all so goodall so cheesy
wtf?
you sound like you need some cheese.
I LOVE CHEEEESE! :P
haha nachos win ummm tasty nachos can i have some ??? pls...
YOUR ATTEMPT AT HUMOR IS EMBARRASSING. WE KNOW YOU LOVE SEEING YOUR ID, BUDDY ICON & WORDS ON THE SCREEN , BUT YOU NEED TO LEARN WHEN TO KEEP SOME OF THIS SHIT TO YOURSELF.
NOT THE GOOD KIND OF CHEESY EITHER
THIS POLL IS CHEESY
Velveeta. They have to do SOMETHING with all that recycled plastic!