"paul cooke" > wrote in message
...
> Dimitri wrote:
>
> > Kraft introduced Velveeta in 1928, and its special cooking properties
> > quickly caught on: When melted, it was as smooth as velvet (hence the
> > name), and it would never curdle when heated. While many Americans today
> > prefer regional or handmade cheeses, a lot of them still secretly
indulge
> > in a little Velveeta. After all, Grandma's macaroni and cheese would
never
> > be the same without it.
>
> A real Italian Grandma wouldn't be caught dead using something as
artificial
> as velveeta for her macaroni and cheese...


Who said anything about "Italian"

Aside from that "mama Campezi would never have made American Mac & Cheese"
Baked Ziti is about as close as she would gat.

:-)


Dimitri