13 May, 2009
Episode 96: Mac Cheese Frodown Part 4: Amy’s Organic
Posted by: Gregory Ng: The Frozen Food Master
Mac Cheese Week at Freezerburns continues with the fourth installment of the epic Mac Cheese Frodown. Today’s contender is Amy’s Organic Macaroni and Cheese. Amy’s meals are definitely an acquired tatse and some have even gone as far as to say they are either really really good or really really bad. So if that polarizing effect applies to Amy’s Mac Cheese, which one will it be?
Nutritional Info:
Net Wt: 9oz
Servings Per Container: 1
Calories: 410
Calories from Fat: 140
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 40mg
Sodium: 590mg
Total Carbs: 47g
Dietary Fiber: 3g
Sugars: 6g
Protein: 16g
Price: $2.29
FreezerBurnsTM is a video review show on a mission to deliver you real reviews and real answers to one of life’s most stressful decisions: choosing the best frozen foods on the planet. Greg is the Frozen Food MasterTM and acts as both food critic and guinea pig. Join him every tuesday and friday as he eats his way through the freezer aisle one box at a time, only on Hungry Nation.
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View Comments to "Episode 96: Mac Cheese Frodown Part 4: Amy’s Organic"
1 | Tod
May 13th, 2009 at 5:16 pm
“smooth” reference was funny
“orangetastic” funny as well
“like someone cut the cheese” lol lol
I can’t wait to see the conclusion and results tommorrow!
I am suprised it was only 2 dollars I always thought Amy’s brand cost more since it is all organic.
2 | Skye
May 13th, 2009 at 5:33 pm
It looks to be a tureen.
3 | Bear Silber
May 14th, 2009 at 2:39 am
Very interesting….not quite what I had imagined it would turn out as. Nice reiveiw.
It may in fact be a tureen as Skye points out. Were you thinking of a rameken?
I personally love my Mac Cheese crusty/crispy…same goes for the Au Gratin potatoes! Also, a little kosher salt on top and fresh crushed black pepper!!!! Mmmmmm.
4 | Meg
May 14th, 2009 at 3:00 am
I’ll HAVE to try it now, I’m intrigued. Could it be the whole wheat pasta is giving it the unique flavor? Maybe it’s the type of cheddar, like extra sharp? Anyway, a side comment. I’ve noticed that all of AMY’s have that “crust” in the corners. I think it’s related to the paper container as opposed to plastic.
Bear, a rameken is round and has the flutes up the sides. I think crock is a round, deep tub w/o handles.
5 | Jim
May 14th, 2009 at 4:24 am
Freezerburns/Greg Rocks!
6 | Todd
May 14th, 2009 at 7:23 am
@ Bear, yeah i do like some crispiness on stuff like that, especially on Au Gratin potatoes and lasagna too
7 | Jim
May 14th, 2009 at 10:08 am
Greg puts a lot of effort into these episodes. Doing what he does is not as easy as it looks. I`m sure Chris Hadley would attest to that.
8 | Gregory Ng: The Frozen Food Master
May 14th, 2009 at 10:23 am
@tod: Yeah, I was surprised about the affordability of this Amy’s dish too.
@skye: I must admit, I needed to look up “Tureen”. Seems to be correct.
@Bear: You can never go wrong with black pepper
@Meg: I think you are right about the paper packaging making it get crusty.
@Todd: MMMm Lasagna. I may need to get some to review this weekend.
@Jim: as always, thanks. Its good to see you guys are liking what I’m putting out. It makes it all worth while!
9 | Jim
May 14th, 2009 at 5:01 pm
I hope you get on the Food Network Greg. I think you will.
10 | dion
May 14th, 2009 at 5:46 pm
it has a uniec taste cuz amys is organic and doesnt use as much fake chemicals as the other brands-its more real!
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