OK, so I had some steamed broccoli i needed to use so i put it in with some storebought box mac+cheese on a whim and it was good. so good that i made it again intentionally. i changed the ratios around a bit this time adding extra cheese (used some parmasean to thicken it up a a bit this time) and it dawned on me this would be really good on a weiner.
When the weather finally gets warm and sunny i'm going to make this again intentionally as a topping. anyone ever try this? does it have a name? "broc n cheese" maybe any suggestions on ratios or other types of cheese/spices for when i do it? so far cheddar and monterey jack worked out well (aswell as the dry box mix) it also might be a kickass bottom layer to rest some chilli and jalapenos on... id like some input from the expert frank grillers here. 50/50 chance i end up doing this on propane or charcoal, 100% chance with a beer