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Omelet[_7_]

In article
>,
wrote:

> On Mar 4, 8:40 pm, "Dimitri" > wrote:
> > Kraft Mac & Cheese has been a staple for YEARS.
> >
> > Don't tell me you don't use it I don't believe you.
> >
> > We can't all make Mac & Cheese from scratch all the time.
> >
> > Do you doctor it up?
> >
> > How so?
> >
> > Add extra cheese, real butter, mixed veggies or leftover veggies. How about
> > dicing some leftover meat or lunch meat?
> >
> > What is your secret?
> >
> > :-)
> >
> > Dimitri
>
> The mac and cheese I grew up on and still make ~once a year is
> Velveeta melted into cooked elbow macaroni with a little milk to
> thin. Not too thin, though, because part of the enjoyment was sliced
> leftovers, cold! Anyone else do that?
>
> --
> Silvar Beitel

There is always fried macaroni and cheese... I've seen that posted here
in the past, but have never tried it.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama