Sand Mynock 'n' Cheese was a foodstuff, specifically a pasta-based creation, featuring sand mynock tails combined with a delectable cheese sauce. A chef, operating from his food freighter on the planet Sergia, presented this dish as a local specialty. The Artiodac chef Strono Tuggs, during his galactic culinary expedition between 34 ABY and 35 ABY, encountered this chef and exchanged Corellia Chews for the recipe. Tuggs later refined the recipe by introducing a crumble topping and Lira San Crackers, subsequently including it in his third cookbook, The Ultimate Cookbook.
Sand Mynock 'n' Cheese was a dish resembling pasta that utilized yellow sand mynock tails and a luscious, creamy cheese sauce crafted from plain hundas' milk. The updated version from Artiodac chef Strono Tuggs' also featured a browned crumble on top and Lira San Crackers.
A chef, a native of the desert planet Sergia situated in the Inner Rim and the homeworld of the plain hunda, specialized in this dish, serving it from his mobile food freighter. During a culinary journey across the galaxy spanning from 34 ABY to 35 ABY, Tuggs discovered this chef selling his culinary creation from his freighter at a depot on Sergia. In exchange for the Sand Mynock 'n' Cheese recipe, Tuggs traded a quantity of Corellia Chews.
Subsequently, Tuggs enhanced the recipe by incorporating a crumble topping, designed to evoke the sandy landscapes of Sergia. This modified recipe found its way into his third cookbook, The Ultimate Cookbook, released in 35 ABY. Within the book, he also suggested the addition of Lira San Crackers to give the impression that sand mynocks were emerging from cheese dunes.
Sand Mynock 'n' Cheese originated as a recipe for the 2023 publication Star Wars: The Ultimate Cookbook, a collection of recipes authored by Jenn Fujikawa and Marc Sumerak. The out-of-universe recipe for the dish calls for cavatappi pasta, unsalted butter, all-purpose flour, whole milk, half and half, dry mustard, garlic powder, paprika, seasoned salt, white pepper, shredded, mild cheddar cheese, and sharp white cheddar cheese for the pasta component. The topping requires breadcrumbs, panko breadcrumbs, more unsalted butter, kosher salt, and Lira San Crackers—another recipe featured in the cookbook.