My addiction to Cheez Waffies is legendary. I wrote about it awhile back just after ordering a case of Waffies because apparently the only place that sells them in Nashville is a grocery store in Belle Meade. Go figure, only rich people have access to Cheez Waffies in Nashville. Well, the proletariat in Brentwood can now rise up because I am in possession of a CASE of Cheez Waffies. Please note the bag clip on the bag in front in the photo. Noah and I couldn’t wait to dig in.
The good thing is that the Cheez Waffies are fresh until next June (I know, I know) so I can take my time working through each and every precious bag. And I want you to know I’m not alone in this. In researching where to obtain the Waffies, I ran across a string of posts on Chowhound. Somebody who lives in California actually has them shipped from back East he loves them so much.
By the way, the Cheez Waffies craving is very similar to the Kraft Macaroni and Cheese craving because the “cheese stuff” tastes just the same, only in the mac version it’s powdered. My favorite way to make Kraft Macaroni and Cheeese: Boil the noodles until al dente. Add about a half stick of butter and the powdered cheese packet. Stir to blend. Now add just enough milk to give the mac a thick consistency. As with the Waffies, this is not recommended for anyone watching their weight (which I constantly am, but I’m still weak). I have been known to make a pot of Kraft Macaroni and Cheese using my unpatented method and then stand at the kitchen counter and EAT THE WHOLE THING.