UnBoxing Mac

Our first episode in the Red Cow Studio. We receive gifts from the UK, including Licorice Allsorts and Old Fashioned Black Bullets, as well as strange "Gourmet Village" Mac and Cheeses that seem to not contain any cheese. Just seasoning.

Fans from Columbus, OH send us a box of awesome. From Marsha's chocolate peanut butter Buckeyes to Bertman's ballpark mustard, Williams Sonoma "starter kit" $23 mac and cheese to Bear Creek "Grown Up" macs, and even Great Lakes Brewing Company Barbecue.

BoxMac's favorite nuclear family, the Colberts from Utah, have sent in our largest box. The content include dozens of macs, gifts, and other treats.

Emily sends in her amazing custom granny square blanket for Junt (as well as a beaded Red Cow and Mac and Cheese Party Bites from TGI Friday's), Laura sends pirate pasta and glass jars for which to display, and FishSki Provisions sends us their mac.

Chrissy Fellmeth guests on UnBoxing Mac to open a box of Sam's Club easy mac cups from St. Louis, Missouri and a bunch of cheap, gross looking macs from Aurora, Colorado.

We receive boxes from Duluth, Minnesota and Australia. The Australian box tells us all about a battle between Mondelez, Kraft, and Bega, as well as Violet Crumble and Chokito chocolate bars, and the Minnesota box offers us baby socks and Funny Farm Goat Cheese Macs.

Our fan Catalina sends in a 15 pound box stuffed with Cheese Club, Simply Nature, Full Circle, and Kraft Deluxe variants we've never tried. Plus, she pays BoxMac a stunning tribute across the outside of the box.

We open packages from West Virginia and Canada (but Apple headquarters for some reason?), but much more important, we try the Kraft Deluxe White Cheddar and Garlic and Herbs.

Frankie has purchased over a dozen Red Cow T-shirts and other items. How do they look?

Ashley Blom sends in a mystery box of incredible ingredients, another fan sends us "Larry the Cable Guy" Smokey Bacon Flavor mac and cheese, and another invites us to her graduation party.

We're sent an incredible recipe book dedicated to using Kerrygold Butter, as well as "Compliments" macs and "Montreal Steak Spice" from Canada. Meanwhile, they try a Cheese Club Deluxe.

Junt and Frankie play some percussion and open cauliflower-based macs from Kraft, Smokehouse BBQ Sauce from OMC (Oink, Moo, Cluck from Duluth, MN), and they cook the Larry the Cable Guy mac.

The guys receive some Italpasta and "No Name" brands from Canada, some Sodium Citrate with which to make cheese sauce, and the cheapest grill a fan could find on Amazon.