What’s wrong with you? Every chef knows there are unbreakable rules in the kitchen. But what happens when you actually break those rules? Do the mac ‘n’ cheese gods rain fiery vengeance upon you and your family, or are they just arbitrary myths peddled from chef to chef, just waiting to be busted? To find out, we’ve assembled a highly trained team of serious culinary professionals to put them to the test. Because this is– Myth Munchers, today, we’re busting mac ‘n’ cheese myths! You ready? Wait, no! Yes! Before you show us another weird collage of unsettling photos, the first episode of my podcast is out! “Trevor Talks Too Much.” You should go check it out, if you wanna hear me blabber on and on and talk to some really cool people. So go check it out. I feel like Josh is about to cut me off, so go check it out on Spotify or Apple Podcasts. I listened to the first episode, it really is fantastic. That’s good stuff. Yeah, it’s good. All right, first up, mac ‘n’ cheese myths. First step to busting mac ‘n cheese myths, we need to create a flashy commercial, subliminal messaging to show the raccoons that I am indeed their leader. You can see I am your raccoon god. And then they all agree with me. Okay, sounds good. Second step to busting mac ‘n’ cheese myths, we’re going to pay for targeted ads to reach raccoon audience. Targeted digital marketing is the wave of the future, including to make raccoons do your bidding. Okay. Step three, direct email marketing. We’re gonna build a bountiful raccoon email database. That way, they’re opening up their inbox, they’re seeing it. And then four, finally, we need the army of raccoons to TP Gordon Ramsay’s house. You know why you need an army of raccoons? Because that man has a disgusting amount of wealth. His house is absolutely giant. Need a lot of raccoons to TP it. Easy. Lol, got him! Got him! First up on mac ‘n’ cheese. First of all, macaroni, a contested history of what it actually means. In America, we think it means elbow, but you go to Italy, macaroni simply means pasta. In the song, “Yankee Doodle,” macaroni meant a flashy young lad who really tries to be with the times in his fashion. He put a– Sounds like Trevor! Yeah, pretty much. Trevor Macaroni, ah! I’m a macaroni. So we’re going elbow versus rotini versus shells, versus cavatappi. We need to establish what kind of pasta we’re actually going to use. Number two. Sorry, that was violent. You’re going to break it. Violent. I drank a lot of creatine and caffeine today. Undercooked pasta versus package instructions. People say you should under cook your pasta, that way it gets to the proper doneness in the oven with all the cheese sauce. Or do you want the squishy noods? I like me a squishy nood. Uhn, uhn. Good noods. Step three, whole milk versus evaporated milk. We found out the power of evaporated milk when Nicole made a really dank mac and cheese we shoved in a turkey’s butt hole during the Thanksgiving episode. Maybe that’s the way to go. Maybe the tried and true whole milk is the method. We’ll find out. Step number four, do you actually have to grate your cheese by hand? It’s so annoying. Then you get blood in the macaroni because you’re grating your knuckles. That happen to you when you’re- Yes, oh my god. Like sometimes a nail, sometimes the skin. Oh, brutal. So we’re seeing if we actually have to do that, versus if you can use pre-shredded cheddar versus half American half fresh grade block cheddar, because I’m a garbage person and I love using American cheese. Myth Munchers, do you feel prepared to take on this challenge? Yeah. My life’s work has come to this moment! I’m excited. Not my stomach though. I’m so excited. All right, Myth Munchers, let’s get our guesses going. A reminder to anyone at home, we’re taking a full season tally at the end of all this to see who’s the loser who guesses the most wrong, because we don’t like to congratulate winners here. We just like to shame losers. It’s a weird message to send to everybody. Yeah, weird. Why do we do that? I don’t know. But losers are awesome. I think, yeah, well, you know, whatever, that’s what we’re doing. Myth Munchers are you ready? You ready to bust some myths? Get the raccoons! Now Trevor, forgive me if I’m wrong, you seem like an adult man who eats Kraft Mac and Cheese for 80% of his meals. Is that true? Yeah. I eat a lot of Kraft. Do you ever make your own from scratch? Occasionally. You know, when I’m feeling a little fancy. Do you have any particulars about it? I actually really just like to use the recipe that we made for shoving up the turkey butt. Honestly, Nicole’s recipe is pretty banging. Really good. Yeah, use that, use that. But right now we’re starting with a really basic recipe right here. So these are our controls. We’re establishing our noodle variable right now. So we got elbow macaroni. We’re using the big elbows because I like it. Yeah. Yeah. We’re using rotini. They say that the sauce gets caught in the little pigtail swirls. Or a duck penis, you know anything about duck peeni? Yeah, they got the, they shoot this corkscrew penis. Can they like, explode? Yeah, they explode out. They dangle it in the water? Yeah. Yeah, sometimes that dude just feels good. We have shells here, aka conchiglie, and cavatappi. Cavatappi is like this corkscrew-y thick boy that seems to be really popular in restaurants right now so that’s really fun. So, we’re going basic Mornay sauce. That is a roux with whole milk, bechamel. We’re just using some shredded cheddar right now. Trevor, give me some bowls. I’m going to ladle some Mornay in there. We are going to make the sauce later when we’re testing that but for now- Right now is just noodle coefficient here. I’m gonna give you a handful of cheese. Okay, okay. Some sauce in there. We might need more sauce. Is that enough? I don’t know. We’ll see. We’ll see. We’ll see. We’ll see. We’re trying to go full ladle full of sauce, trying to make everything consistent. Cause then we’re going to bake it off. More, more, noodle me. I’m trying, I only got two hands. I don’t wanna, don’t. Hey mon, cheese, cheese, cheese, cheese. Oh, cheese, cheese, cheese, sorry, sorry, I sorry. Cheese, cheese, cheese. I miss the episode where we just made a bunch of eggs. That one was easy. This one’s gonna be harder. No, no. We actually have to cook. Aw sucks. All right, let’s throw these up, see where we’re at. Ooh. Yeah, this is a nice consistency. This is very good. I’m excited to eat a lot of mac and cheese. I really love mac and cheese. Uh huh, again, We only make foods here that’ll like really bloat you when you do we’re not testing Caesar salad, you know. Let’s eat a nice Caesar. Kale myths. Kale myths. Do you really got to massage it? I don’t know. Also I don’t like being touched, so I don’t like massaging kale. I stirred mine more than you stirred yours. Yeah, I need a little bit more sauce in the rotini. Yeah, get it into rotini. Which do you think is going to be the best, dude? I have a lot of nostalgia for shells. Cause to me growing up, my era, this is the generational split between you and I, shells are the fancy thing. You kids these days got cavatappi. We didn’t have that. We had shells, shells were the fancy thing. You get like Kraft mac and cheese, and there was the fancier Velveeta shells. Yeah, yeah, yeah, yeah. That was what I, so I have a lot of nostalgia for that. I pick rotini because he can say rotini weenie. I like teeny weenies. All right. Thank you. Yeah. Was that Arnold at the end of the ? Josh, you got to put them . You are literally, every hat comedian, did an Arnold impersonation. But all was is . Takes no skill, takes no skill. Get a new shtick. All right. I’m going to top it a little cheddar. We’re just gonna bake that off for about 15 minutes again. And we’re just going basic here. We’re trying to see how the noodles interact with the sauce. First bowl off. Rotini weenie. Rotini weenie. Did you know that teeny weenies used to be like fashionable. What’s a teeny weenie? Like a small, like a little, like a little schmeckel like a small… That was the thing. That’s why like all the sculptures from back then everyone’s like, why is the wiener… He’s actually talking about teeny weenies. Why is the wiener on David so small? And it’s like, that was cool back in the day or seen as like dignified. I thought a teeny weenie was some like, weird millennial, like fashion thing, like JNCO jeans. No we’re talking about wieners. Oh yeah. You’re actually talking about wieners. You thought it was like JNCO jeans? What about JNCO jeans, dude? It was just like a teeny weenie. It sounds like some weird millennial fashion thing. Like, oh, back when I was a kid and we wore teeny weenies everywhere. I don’t know. I think Morgan wore JNCO’s. Yeah, Morgan wore JNCO’s. All right, we got all these topped with cheese, mixed with our sauce. We’re going to bake him about 15 minutes, 500 degrees just to get them nice and crusty. Speaking of crusty weenies, right? Is four going to fit? Nope. Why didn’t we think it would? three doesn’t fit. Okay, let’s do two. What the hell is wrong with us? Well, open the thing. Hold on. Well, we got to get, Why do we need the baking sheet? We don’t need the baking sheet. Just put them in. Put them in? Just put them in. Put them in loose? Just take the baking sheet off. Put them in loose? What you doing? The oven’s open. Put them in. All on the top, all on the top, all on the top. Mac’s done. And Trevor, we’re not going to let these mac and cheeses cool. You know why? Why? Because I’m Josh And I’m Trevor And we’re wicked smart. We’re going to burn the hell out of our mouth. We’re going to take a little bit of Tony Chachere. There’s nothing really opens up the gums like some Tony C’s on your mac. The very unofficial Cajun seasoning sponsor. Not just Tony C’s, but Tony C’s bold. We’re bold men. That’s what bold men do. We’re bold and we share our feelings. We’re bold but vulnerable. What are we going first? Cavatappi New, this is the new cool kid, sexy noodle. Sexy noodle. Yeah, this is going to be brutal. You’re going to pass out if you keep doing that. I’m not impressed. Too long. Too long. When they added an extra kink to elbow macaroni to create the cavatappi, you didn’t do anything. It was almost like just uncut elbow. It’s stupid. Cavatappi get out of here. Get outta here. Shells, not good cheese coverage on that. No, that’s another thing. The noodles are too long to get good cheese coverage. Too long and thin. I like this, but it’s almost like a risotto. A risotto. It’s better. We can shovel it in your mouth better than cavatappi, which I think is important for Mac and cheese. You get a shovel-ability. Yeah, it got more surface area, I feel like, in general. And you get the sauce gets trapped. Rotini? Teeny weenie, nice teeny dignified weenie. Rotini weenie, rotini weenie. You know, big ones are boastful. Ah, I don’t like it, tickled my mouth. I like it. You like it? I will say I don’t like it for any specific culinary reasons, but just because it rains with weenie. That’s fun. That’s something you have to take into account when you’re busting Mac and cheese myths. Does it rhyme with weenie? Does it rhyme with weenie? I have two fundamental problems with shells and rotinis. I’ll get to after the elbows. If we’ve been doing it right. Oh, this is a wet bite. This is an easy answer for me. You think so? Do you have an answer? I do. What’s your answer? I think it’s elbow. It’s elbow. I don’t know what it is about the way the noodles sit in my mouth, but it’s something about the way they all kind of merge together. You’ve got like even coverage. Cause on this, you’re getting a little bit of miss out. It doesn’t really get in. The large elbows are just nice. They were perfectly squishy. They let the cheese sauce sing. I think we’ve been doing it right from a pasta perspective. I think for a long time. Yeah, we let them know. Trevor, do you know that our microwaves communicate with each other? What? Well, yeah, microwaves talk to each other. It’s like the aliens in Arrival. They go like . Okay, Joe Rogan, the microwaves talk to each other. Joe Rogan? Elbows! Hey, V, what are you doing over there? I don’t know, I think I heard something. Elbow! Oh, good Lord, That was aggressive. Well, elbow won. I could tell you that. Elbow is like the classic. So we got packaged directions and under cooked. Let’s give these a bite. Let’s see the difference between them. There’s actually a visual difference. No, it looks a little bit more solid. Yeah. This is like more white and more waterlogged. This is still a little bit yellow, kind of, because of the semolina flour, like retained its yellowness. We cook this for about six minutes and then we cook this for about 11 minutes. Okay. Okay. I don’t know, I kind of like the undercooked. I know, I kinda like to chew on it too. I love to undercook my pasta. I’m like the biggest undercooked pasta person. I think it tastes better and I think it makes the noodles better. But let’s put it to the test. I will give you a ladle full right here. Thank you, ma’am. So are you oven or stove top mac ‘n’ cheese? It depends because if I have the kiddos in there eating them. The kiddos? Yeah, I’m gonna do stovetop because they get impatient. Don’t forget about this. And I like to do, I like to little mix first and then add the extra cheese. I love both. I think both are like worthy enough, you know? I don’t want to pit two queens against each other. You want some more sauce? Mine needs a little bit more sauce. Yeah, just a little bit. A little more love please. Yeah, I’ve always been just a fan of Mac and cheese in general. Sometimes the soul needs a good old fashioned stovetop mac. And then sometimes you need the baked good good. You know what I mean? I think I like to bake it. It depends on what I top it with. Like, if it’s like breadcrumbs or. Are you a breadcrumb topper? I am, or sometimes my brother likes to use cornflakes. V, I love how I learn something new about you almost every day. You know? I think it’s incredible. I’ve known you for a year and I’ve been like with you almost every single day, I still learned something new about you, and I think that’s incredible. Yeah, we spend more time today than I do my family. I swear. I like, haven’t seen my mom as much as I’ve seen V every day and it’s kind of okay though, you know, I still call my mom. She’s a nice lady. She is a very nice lady. Bring over the cheese. Whenever you’re done mounding it. It’s so interesting too. It’s the same exact, it’s eight ounces of macaroni. But for some reason yours looks taller. It just has more volume. Yeah. Maybe because the macaroni, like squishes down. I don’t know, It’s wild. Well, I’m really excited. The mushy part, I love it. Did you eat your Lactaid? Uh, I did not. V! So this is going to be a day for me, guys! Dude. Oh my God. No, no, no. I think once we put these in the oven, I think I’m going to pop two Lactaid. I’m going to take a shot of Pepto and then a Gas-X back. Oh see, I can’t do all that. Cause that makes my stomach upset. No way. No, I’m all about layering it. So like, no matter what happens, I’m like fully covered. Okay, cool. Let’s throw these in the oven, right? Let’s put the under cooked with the under cooked right here and then the package with the package and then we’ll see them when they’re nice and bubbly and delicious. I’m ready. Let’s do it. All right, V, look at these beautiful, beautiful, gorgeous, gorgeous girls. They’re so pretty. And you could already see like how plumpy these are. I love how it stayed nice and plumpy and mine kind of just went Oh man. I wanted to surprise you, Nicole. I know everything. You weren’t supposed to take it. I am very hard to surprise. Fun factoid, never even try to throw me a surprise party. I will know what’s happening. Okay, what do you want to start with? Undercooked or package directions? Package. Okay. Let’s do it. So you started at the end. You never start in the middle? I don’t know, but this is the most beautiful Okay. This is too hot. It’s like liquid hot magma. I’ma wait for you. You know how you called me athletic five minutes ago? Mm Ooh. That’s took me back a little bit! Okay, let’s try the undercooked. I like the way you poke your Mac and cheese. I’m very aggressive with it. That wasn’t as pully. Hmm Hmm, Hmm. Hmm, I kinda like the mushy better. The mush. It helps it a little bit, The mush factor… Sets in your mouth a little bit better. You’re a hundred percent right. The mush factor, it makes it Mac and cheese. Whenever it has a little bit of bite and a little bit of al dente-ness, it’s not the same texture. You know what I mean? So under cooked, like if you under cook your pasta and like, you know, you’re cooking the sauce in the pan, that’s one thing. But whenever you’re baking, I think of doing it to the package directions. It’s the way to go for sure. Oh, yeah, no, it’s definitely for that. I feel like you would take less bites of this because of how much it fills your mouth. You’re so right, you’re so right. Okay. We got to let the guys know. Yeah, I think we should write it on a Post-it note. Okay. We’ve received a correspondence. Yes, I believe this is a Post-it. It says package directions because it’s Post cereal posted. Annalise, no more puns. We’re going to cook it according package directions. Now I know you are a man who really enjoys synchronized swimming. So you and I are going to create the sauces back to back and mirrored motions so they cook at exactly the same time. I am using whole milk. You are using evaporated milk. That’s right. That’s milk that has been evaporated. Beautiful. And yours is milk that has been whole. Beautiful. Milk my holes, all right, sorry. And now we add the butter. One, two, go. And now we stir the butter. Stir the butter. You’re a half second late, what are you doing? Well, I don’t know what you’re gonna… Be inside my mind. My mind. That’s right. That’s right. Now you’re just repeating the things I’m saying. You’re like a parrot, like a blue and yellow macaw. Or an African gray. The two parrots that I know. We have the butter melting. And now we add the flour The flour? You got the giggly bits, dude, add the flour. This is called a roux. I don’t know how to make a roux! Is your pan on? Can you turn your heat up so that I can turn my heat up? Yeah, I’m turning the heat up. Can’t do nothing right. Can’t do nothing right. We’re making a classic Bechamel, and when we add cheese it’s called a Mornay. but it’s just literally butter and flour cooked down. Keep it blonde, then you’re going to add milk. Trevor’s going evaporate, I’m going whole. I’m gonna put my heat a little bit up because I need mind to get a little more foamy. I cooking. I’m cooking. I’m not doing it. No, not right now. Stir your roux. Sorry. Okay. Mine’s looking nice and blonde. The flour’s cooks. I’m going to add, Trevor. I’m going to get mine nice and blonde. Is mine? Yeah, it’s good, it’s good. It’s good, add the milk like a quarter at a time. Yeah and continually whisk. There you go, should get nice and thick. Should get nice and thick. I don’t know what to say now that I’m not copying. I know, it’s really weird. We set ourselves up poorly for a bit. I spilled the milk. No, no No, it’s a bit, bro. No, no! What are you afraid of being funny? Yeah, I am. All right, keep whisking. Then people are only going to care about me for my humor. Yeah, I’m just gonna add the rest of the milk. I’m just gonna add the rest of the milk, okay. Then I am adding Tony Chachere’s. Tony Chachere’s. Tony Chachere’s. This is the worst bit ever! I think it’s a great bit! if you love this bit, comment below and subscribe. Subscribe to the channel. Listen to Trevor’s podcast. When do you put other milk in? Oh, shoot yeah, put in heavy cream. This is again, based off Nicole’s recipe for macaronis. I got milk on my hand. I think we can just dumping all the cheese now. Dude, yeah, bechamel. This is how I cook at home. Hey, it’s all going to the same place. You’re gonna melt it all together. Get in there. Trevor, what happens to milk when you evaporate? What happens when you evaporate the milk is you take the water out of the milk and then it’s more milk for milk. All right, sauce is done. So we got the cheese melts in here. I got the whole milk. Trevor’s got the evaporated milk. Now he’s got to get this in our macaronis. Pop ’em in, bake ’em, we see, which is more creamier and better More creamier, better-er. The Mac and cheeses are out of Trevor it’s it’s it’s out of the… I’m sorry. The Mac and cheese are out of the oven. All right. You wanna eat them? Yeah. All right, cool. Let’s prod around. Let’s play with our food and see if we can notice anything about the sauce. This is nice and creamy. We switched to spoons, I see. Yeah. I only eat mac and cheese with a spoon. I eat all my meals with spoons and hands. I don’t need forks. Sorry, forks are for… it’s hellions. That’s that’s a throwback to the meals of history. Forks were in Italy hundreds of years before they reached the rest of Europe. Pretty damn good. Pretty damn creamy. Oh, Tony Chachere’s. What are you doing? Give me a little. Not my nose, not my nose! Don’t breathe. I mean, this is a classic. That’s what we’ve been doing as a constant. I’m trying to imagine anything better than this. It’s a little hot. We gotta swallow a bunch of burn cream after this. Evaporated milk. Instantly just thicker, thicker than a snicker right here. Thicker than a bowl of oatmeal. This looks, dude. If what I’m seeing tastes as good in my mouth, as it tastes in my eyeballs right now. Totally get you there. This is gonna be hot God dang? Oh my God. Oh my God. Oh, whoa. Oh. Oh, wow. Why are we not evaporating all of our milk? This is a can! It’s never going to go bad. Just buy all your milk in cans. What the hell are you doing with this stupid unevaporated milk. This is unbelievably creamy. Unreal, this is rich, but it’s also really flavorful. You’re getting so much more milk per milk in every bite. This is phenomenal. It’s crazy. I didn’t think it was fine. I mean, that’s a good Mac and cheese. That’s a delicious Mac and cheese. And then you come over here and it’s like, wow, it got better. Oh God, you remember the Jim Rome phenomenal? Phenomenal! Blown away by evaporated milk. Buy all your frigging milk in cans. Never goes bad. You doomsday preppers. You had that one thing right. Lot of things wrong. All right. We got to get the message to Nicole and V. you thinking what I’m thinking? Yes, I always am. Are you guys okay? It worked, let’s go! So we found out that evaporated milk really does work. It makes a much creamier Mac and cheese. Now we got to get onto our cheese choices. So we got a couple things, right? We have shredded cheddar here. This just came in a bag. It’s got a bunch of cellulose on the outside as an anticoagulant. What? I don’t like the bag. Oh, I know. I typically don’t, but we don’t know if it actually makes a worse cheese. So right now we got three sauces going. One has block cheddar that we shredded fresh that does not have the anticoagulant agent on it. Then we have the shredded cheddar with, with the, the wood pulp and cellulose. And then we got half American cheese, which I think we all, I believe in it. Yeah. Should we make the macaronis? So this is the cheddar shredded directly from the block. So block cheddar. Oh, I’m responsible. Do you want? Yeah, I’ll still… Put the pod, put the pot over here. I’ll dump it. Hey, put the pot over here What are you doin’, what are you doing? I’ll just see myself out. I’ll do pre-shredded. You got this! Pre-shredded. Is this hot? And then this is the American. I’m pulling an Antonio Brown. I know that reference! I know who Antonio Brown is. He got in trouble for his naughty little things he’s done. I’m gonna come back here. I’m just not gonna bring it up. I was wondering where he went. And then we’re also adding like an additional amount of the actual cheeses too, right? Wait, wait. Can we all be quiet for a second and just stir the Mac and cheese? So we’re going to go ahead and get these in the oven. We’re at 550 degrees for about 11 minutes and then we’re going to get nice and brown crusty. Nice, brown, and crusty! All right, give them to me! I put them in the oven! Hold up, . We’re good. I’m so sorry. I was trying to get it out before camera, but it’s still there. Good Lord, put it on. Myth Munchers, now it’s time for the ceremonial dusting. Don’t, the burp wasn’t that bad. That’s not for the burp. The Tony’s. Oh, it’s cause you don’t want to breathe in the Tony’s. You have the Tony lung. All right, so we got the block cheddar. Let’s let’s dish it out, see where we’re at. So this is the cheddar that has been shredded directly from the block. This is what we’ve been using the whole time. This is looking nice and creamy. I didn’t get enough crust. Okay, I’ll fix it. I hate now that we’re sharing with more people. I want more crusts. I got it, I got it! I haven’t eaten off the spoon yet. Are you mad? You be cool for once, Nicole? I am so cool. Nicole. Nicole, you’re the coolest. Yeah, write in the comments how cool I am. Nothing says cool like saying “I’m so cool”. Your meanie face! In the words of Gwen Stefani, “I’m cool”. I thought you were gonna say you are not no hollaback girl. No, that too. I mean, we just made some great macaronis today. You have eat all your servings. You have to. It’s very good. The pre-shredded cheddar doesn’t look too bad. It looks pretty similar to the block cheddar. And then again, this is the same ratio. Same ingredients. See if there’s any real difference. It smells different. Smells different. Why does it smell different, this is weird. It does, I don’t know. Was it the coagulants? It’s little creamier. It’s a little tighter. It was a little more tension. It’s tangier. That is not nearly as bad as I thought it would be. It’s a little gluey. I don’t like very much. A little chalky in a way. I want to go back and go back to eat this one off the table. Starchier. It’s still not as far away as I thought it was. This just gets a little bit gluey, but like if you’re in a pinch and you don’t want a grate your fingers off, like for sure use that still. And that doesn’t have American. This is what I always do at home. I cut American with cheddar. No more? No, oh. Well, it looks like everyone’s eating without me. This Mac and cheese is good. It’s really good, right? My favorite. Creamy, tastes like grilled cheese, tastes nostalgic. American cheese wins again. American cheese wins again. Well, I almost choked you on noodle. Next scene. That was really cool. Sick! That makes our winning Mac and cheese elbow pasta, also known as macaroni, package instructions on the cook. Don’t need to undercook your pasta. Evaporated milk. I did not believe in that the whole time, but Nicole was correct. And also half American cheese cause obvi-uh! Let’s see, Trevor, what have you guessed? I’m Trevor and I predict rotini weenie, package instructions, evaporated milk and block. I got two correct. I missed out on the rotini weenie and the block cheddar. We can all endorse Teenie weenies, but I’m sorry, that was not a great score. Nicole. I went with elbow, undercooked noods, evaporated milk and half American. But honey, I’m full American. I got three out of four because I’m a winner. That’s true. When Nicole is a skinny Wiener, That’s a heavyweights reference, but it didn’t quite come through. And that, I don’t know. V, what about you? My predictions for Mac and cheese are elbow, undercooked, evaporated milk, shredded cheddar. And I had to paste this Lactaid so I could take it after. I got two! And a reminder to take my Lactaid. Did you take it? No. Take it now. Josh? Moi? What did you get? Hey, it’s Josh AK return to the Mac and cheese. I’m guessing rotini, package directions, whole milk and half American. I got two right. I also guessed rotini. I don’t know why, I don’t even like rotini. I think I just have self-defeating tendencies. I got the package, never believed in Nicole. And that’s my problem, Nicole. I need to learn to trust you more. And I think we all need to learn to trust ourselves more. And that is the real message of Myth Munchers, here. Trust your instincts. If you have a gut feeling, lean into it. Cause here’s the thing. When you manifest the things you want in life, you’re attracting the energy of the universe to really come to you. You may think your circumstances define you, but they don’t. It’s really the power of… Can I interest you in learning about Scientology? Thanks so much for stopping by the Mythical Kitchen. Click the bell to subscribe. If you like Myth Munchers, tell us how you make your Mac and cheese. If you’ve ever made Mac and cheese before. Please try and find Nicole, Trevor and V, or if they’ve just walked out on the job, good news, go to LinkedIn. We’re hiring three new positions. See y’all next time. Listen to my podcast! Listen to Trevor’s podcast, he screams. Hey you, cook up your own feast while wearing the mythical kitchen apron. Available now at mythical.com.