> I am not a Velveeta fan, except when mixed with Rotel diced tomatoes and
> green chilies and heated into a damned find queso in just about no time at
> all.
Agreed!!!! That stuff rocks.
I also grew up with Velveeta being used for Mac and Cheese. To this
day, it's my favorite version. If you want melty cheese, it's about
the best. That said, for Mac and Cheese, if you do about half Velveeta
and half Chedder, that gives it stringy and good.
AG (stuffed arteries) Schnozz
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