"Nancy2" > wrote in message
...
> On Mar 4, 7:40 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.
>>
>> Dimitri
>
>
> The very odor of the sauce makes me puke. Sorry. Someone else has to
> fix it for the grandkids when they want it for lunch at my house. I
> didn't even know what "blue box" meant until I started reading this
> group - I never bought it for the kids when they were small - 'course,
> they're 43 and 40 now, so maybe it wasn't being manufactured yet.
>
> Real mac 'n cheese takes so little time - not as little as the blue
> box, but little enough. Just plan for it about 45 minutes ahead of
> time.
>
> N.


The steps for my mother's (Velveeta <gasp>) mac & cheese are so similar to
the ones on the blue box I wonder why people even bother. Price, maybe?
You still have to boil the macaroni, melt butter, add milk and stir in the
packet of cheese. In my (and my mom's) case, I stir in chunks of Velveeta
instead and stir until it's melted. Then stir it into cooked drained
macaroni. Same steps, pretty much the same amount of time. (I do go the
next step and bake mine with breadcrumbs on top.) So it must be a cost
thing. Otherwise I just don't see the appeal of powdered cheese sauce.

Jill