Ohno!!! My gut (Taste buds?) said place an order and my head said wait till next month as I still have some… should have listened to my instinct
You don’t look as I thought you would
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When you expect potato head, and it’s waay cheezier? 
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yessssssss, so exciting. Let us know what you think. Be sure to leave it covered for at least 5 mins. It definitely needs the lid on to get the pasta fully cooked!
Sorry about this, we’re working hard to get Mac & Cheeze back!
Very shiny face, chiseled jaw too.
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I think you meant Cheezeled 
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Seems to be in stock now?
Thanks for the note, just ordered some! 
I know, my hair is a mess and I have a cheezier smile than my comment history would indicate.
lol!
I suspect this is the only time in my life I will be told I have a chiseled jaw 
I really liked it! I did get the coconut/unusual kind of taste, but it wasn’t unpleasant. I had it for lunch again today
Is the macaroni supposed to be crunchy? I have followed the instructions and, even after the recommended time, the pasta pieces are crunchy. Would it be better prepared in the microwave? How long should it take to soften the past with boiling water?
Have others had a similar experience with the undesirable crunchiness?
Nope. 10 minutes with boiling water is plenty to make it soft.
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Have you stirred it properly and completely? If I don’t, I sometimes have some crunchy bits at the bottom.
Overall I got to say I love M&C. It’s the first H&S that really resembles warm food. Not saying I don’t like the other flavours, but they are ‘vague approximations’. I am not from a mac and cheese country so I’ve never had a standard boxed version, but I quite liked this one. I got two bags and had it for dinner every day since, so much so that I ran out in two weeks. Three new bags are on their way now.
My only critical remark is the pasta shape on the packaging. That’s not macaroni, that’s cavatappi and they are not the same.
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Cavatappi is a type of macaroni (hollow tubular pasta that is made without eggs) the only difference is that its given a helix shape to it that it usually doesn’t keep when cooked.
Macaroni comes in lots of shapes and sizes - the elbow shape is the most common even though thats not its original/traditional form.
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Agreed, with this I leave it at least 10 minutes otherwise you get some crunchy bits.
Also make sure it’s not too thick which is easier said than done with this one. I found some powder while eating because it was so thick it didn’t soften and there was a clump that didn’t mix when stirring, it did not taste good.
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Make sure you keep the lid on, keep all that heat and moisture in.
I would love to travel to Mac & Cheesetopia 
So glad you’re enjoying it though. Can’t wait to have mine for lunch.
The pasta is always cooked well for me, but there is sometimes crunchiness from some dry powder that gets stuck inside the pasta tubes. I really like this and would call it desirable crunchiness, but if you don’t like it try stirring halfway through and adding a little more water.
Adding more water is key!
I think I might be the one other person in the world with you on this.
First try, the pasta was a little chewy and the taste wasn’t very good. It was edible just not even average and not very mac and cheese imo.
I gave it another try last night, added a few grinds of pepper and I enjoyed it a little more. It might need a few times to get used to it or it might need just a little bit more seasoning for my palette.
My son had it and he really liked it
I’m going to finish the bag and see how I like it by the end.
Can anyone confirm if the h&s pot is good for making the mac and cheese? Dont want to mess it up first time of making h&s.
Yep, it works for me. Put the pasta in the pot, add the boiling water, put on the lid, and leave for about 10 minutes. I generally stir mine half way through.
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