I’m currently cooking up a box, and will report my selection after two seperate unbiased trials.
EDIT: We’re talking about the real macaroni and cheese. The Cheesiest. The Blue Box. None of this “Annie’s” bullcheese.
I’m a big fan of Velveeta…speaking of Mac and Cheese I haven’t had any since robotics season…anyways I think that a spork is the best combination. You can scoop if you wish and since cheese is thick, it won’t really drop. On the same note, you can also stab and eat or even use a combo or something for max pickup.
I will have to concede that mother’s home made macaroni and cheese does have an edge over Kraft.
Testing to begin soon.
EDIT: Sporks are for those not manly enough to make a decision, its man law. Really.
It was a close battle, of epic proportions. My living room has not seen competition like this since the dog had to choose between the squeaky bone or the squeaky duck.
First we must analyze how each utensil FEELS. Due to the lighter end area of the fork, it has a much more centered balance point. This leads to a lighter and thus quicker scooping and serving of the yummy yummy macness. The spoon requires more material to provide serving functionality, thus it cannot be balanced precisely between the thumb, index and middle finger.
Due to the nature of Kraft© Macaroni and Cheese**™ **it provides itself the method of being able to retain a sort of liquid, yet solid movement. On the fork it was expected to only have the ability of being “forked” rather than “spooned” by the fork. That is, we at the testing laboratory, believed it rather impossible to be able to not only fork macaroni but also carry it on TOP of the prongs, in a manner similar to that of a spoon. We were proven wrong, in substantial disbelief. This now means that with a fork, you can have the functionality of a spoon. Without the need for a girly man cop-out for those too indecisive between the two.
http://sadlyno.com/wordpress/uploads/2006/08/arnold.jpg
“Sporks are girly man cop-outs.”
- Arnold Schwarzenegger, 2006 California Governor Debates
All said and done: The fork is better than the spoon.
http://www.dinnerware.com.au/CatImages/MW-Dessert-013.jpg
REAL macaroni and cheese, none of the boxed stuff. The kind you bake in the oven, with real cheddar cheese and breadcrumbs on the top. That you eat with a fork. And blueberry muffins on the side. YUMMM
Honestly? Whichever happens to be left in the silverware drawer, not dirty in the sink.
I like to eat my macaroni and cheese noodle-by-noodle. So, therefore, I chose a fork. It’s fun to get one noodle on each prong. Mm… look what you’ve done, I’m craving now.
I don’t think I have ever met anyone who agrees with me on the fact that sporks are overrated, wastes of plastic (or metal, but I have never seen a metal spork). Sporks may be able to achieve both what a fork and spoon can do, but not with a satisfactory result.
You cannot eat soup with a spork for the incisions in the spoon portion to create the prongs allow for the broth to drip out. Why not just use a fork?
You cannot eat meat, salad, vegetables, or fruit with a spork for the prongs are too wide and lack the surface area to cling onto solid food in the desired manner.
It’s better to just carry a spoon and a fork with you rather than struggle trying to eat with a spork.
I do that with my mac ‘n’ cheese as well. The creamier the more the challenge.
I’ve been served a well rounded spork with pasta once in a restaurant. It was very strange but worked.
Ah, but you can eat meat, salad, vegetables and fruit with a knork. 
If you’re gonna make a metal spork why not go totally overboard?
http://www.thinkgeek.com/gadgets/tools/8ace/
Ohh, that sounds so good. But my favorite is my great aunt’s macaroni and cheese with home fried breaded tenderloin and what ever exquisite desert she comes up with, which is usually about 5 different types. Her most famous desert- the Sampler! A little bit of every desert she makes.
Personally, if I have to use a spoon, then it’s no any good. It’s gotta be cheesy, creamy, and baked.
Personally I like to use a spoon because when I make it, I don’t measure how much milk I put in, so it always turns out soupy. Oh man, now I want some!
I always do that with Ramen. Put too much water in it. Easy fix is to just cook it longer. Sure it makes the noodles less stiff in that regards, but food is food. It’s going to end up as a big pile of mush in your stomach anyways.
Same principal behind why I don’t mind mixing weird foods when people are grossed out by it. ::shrugs::
Ever gotten that famous “Ewww! Why are you mixing those things?” reaction when back in Elementary school (or even just last week) when eating?
Anyways, people are all prudish over presentation, and can’t be bothered to actually use logic and see that all food looks the same when it’s dissolving in a pool of stomach acid.
So what if you mix all your food, or it looks “gross”?
It still ends up looking relatively the same when it is getting digested.
Kinda like the time my Dad used the green ketchup to make meatloaf from scratch instead of the “normal” red version.
After it was done cooking it looked like a pile of meatloaf with mold all over it, but I got past that, ate it and it tasted great and I’m willing to bet it looked like any other meatloaf (red ketchup, purple ketchup, green ketchup, or even with blue ketchup) when it was being digested.
Wow…You just described my lunch table at the beginning of every year. Apparently most people are intrigued that I bring Indian food to school every day and since it doesn’t look familiar it is pretty “gross.”
Elgin, do you do public speaking? Possibly I can get you to beat it into America’s head that food is food. Potatoes will always be potatoes in the end no matter how you cook them (to a degree).
I don’t like sporks. They remind me too much of elementary school cafeterias with budgets so tight, they can’t even stock separate spoons and forks.
And they remind me of that one kid, the one that would always eat all the paste in kindergarten with them. There’d never be enough paste left over for all the arts and crafts projects, and being in kindergarten, we had not yet masted the art of Elmer’s white glue and magic markers on the same construction paper.
Were they Ramen noodles or mush-that-used-to-be-noodles?
Either way, leave it to the Japanese to find the best way to cook Ramen. :yikes:
That’s a very cool video. I think we should add a Rube Goldberg component to our competitions… :yikes:
In Canada it’s called Kraft Dinner.
No Kraft or any boxed stuff, home made FTW.
Heavy whipping cream + shredded sharp cheddar + pepper + elbow pasta = amazing
The good stuff is known as “Mommy Mac-n-cheese” at our house, but even I get that craving for the orange version. You can buy the powder in bulk in some places (ours comes from a Mennonite run store) and that with basic elbows makes a good Kraft imitation. And I eat it with a spoon.
We did the same thing - once - never again. We had this bottle of Green catsup, no one would eat it, so I tried to use it up in a meatloaf. Big mistake! I could not believe how green the catsup made the meatloaf! It was very difficult to eat because or the appearance. :eek: