My grandma's canned sardine mac and cheese is my hill to die on

Honestly, my grandma used to make this thing where she'd mix a tin of sardines in oil right into the boxed mac and cheese, then top it with crushed saltines. Everyone in my family thought she was losing it, but I swear by it now. She told me back in 2009 that the fishy salt cuts the cheese fat and you don't need any extra butter. Last week I made it for a friend who gagged at the idea, and he ended up asking for the recipe. The trick is to drain half the oil and add a squeeze of lemon before you stir it in, otherwise it gets too heavy. I've tried it with tuna or anchovies and it just isn't the same, the sardines break apart better. Has anyone else got a weird pantry combo they defend like this?

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