On Fri, 06 Mar 2009 09:45:47 -0600, Becca > wrote:

>jmcquown wrote:
>> 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.
>
>Velveeta is good for a few things, other than being a door stop; chili
>con queso, mac & cheese, and maybe grilled cheese sandwiches. By
>admitting this, you know our names are placed on a list somewhere. lol

Somewhere? Right here in Minnesota, babe! You wouldn't find yourself
on that list if you had stopped at chili con queso, but NOOOOO!
ROFLMAO!

Carol

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