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Alright, that might be the least culturally sensitive made up name for a recipe ever. I don’t have a better name for this that both accurately describes it and also amuses me, but if you want to suggest one – go ahead.

This is just to say that I’m passing on a recommendation for a “recipe” passed on to me by my mom passed on to her by a friend for a really easy incongruously good meal that can be made with just two damn pans.


– 1 box pasta. I used bow ties because I like them, they’re like pretty butterfly pasta.

– 1 jar alfredo sauce. I used Classico because it’s the right intersection of “cheap” and “good enough.” I don’t like it on its own, it’s kind of… plasticy tasting, but in this context it was just fine.

– 1 jar salsa. I used Newman’s Own Hot and Chunky because that’s how I roll. Next time I might use something chunkier and less soup-y because Newman exaggerates on the “chunky” aspect. It should be noted that because this will be baked, the heat can be turned up a notch higher than you normally go. I usually eat medium salsa and found that in this recipe, hot was perfect.

– Shredded cheese. I’d recommend “Mexican blend” cheddar-jack, but anything will work.


– Cook pasta.

– Preheat oven to 400F.

– Dump ingredients in pan. Stir. Marvel that this doesn’t look edible.

– Top with cheese.

– Bake for 20 minutes until cheese is melted on top.

– Eat.