Happy Sunday, everyone!

The sky is about to fall, folks. This old biddy has began to cook. I’m not only cooking, I’m coming up with my own riffs of foods that I encounter.

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The other day I came across a recipe that was so bougie I was surprised that it didn’t come with a velvet rope and a VIP list. The basic flavors seemed promising; it seemed like a good foundation piece to use up any spare meat you had around the house. If you don’t have any meat to spare, that’s fine; the bougie thing I came across didn’t use any either, or if they did, they added it beyond the point where I tuned out.

Hood Rat Bougie Mac

• 2 boxes Mac and Cheese
• 1 package Onion Soup Mix
• 2 onions, julienned (cut the onion in half and slice really thin)
• Some meat chopped up into small pieces or chunks
• Shredded cheese of choice (Optional)

Sauté the onions in butter. Set aside

Cook the meat until done, brown, or whatever the term is this week for “it’s safe to eat.” Set aside.

Follow the package directions on the Mac and Cheese. Add the package of Onion Soup Mix, the onions, and the meat. Stir over low heat until heated through.

Add cheese. Leave it on top for a garnish or mix it in as desired.

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I made this last night using some bacon and a chicken breast I needed to use up. It was an excellent change of pace. I will definitely add this to my meal rotation, and I’m saving it here on the blog so I don’t lose the recipe.

If you decide to try it, come up with your own riffs and share your variations in the comments below.