It's very possible that my mother's mac and cheese was made with Velveeta, too, because in my earliest years of this thing we call life, that's the only cheese I knew. I thought cheese came in a yellow box. Period. I'd guess my second ever cheese was Swiss, and I wonder what I thought that came in.
Anyway, I have her recipe. It might be half Velveeta and half cheddar, now that I think about it. Whatever it calls for, though, that's what I'll make.
I did eat the Kraft packages and such in my early years living alone, and I always made sure to not let them be too milky or runny. But my return to my former macs and cheeses will be the home recipe. I'll dig it out soon.
