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.
>
> Jill

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


Becca