Kitchen

[gkelly]

On 4/9/2014 ilovedaisies said: Good old Velveeta - makes the best Mac and cheese on earth.

I agree!! Makes the best mac & cheese! Never cared for it baked & have been making it on top of the stove with Velveeta for 30 yrs!!

[ahoymate]

Good riddance to a processed cheese product!

[RedTop]

If there was a shortage, it sure wasn't here in my town in southern WV. All local stores had displays of Velveeta prior to the Super Bowl, and the product has continued to be readily available on store shelves. We use Velveeta in macaroni and cheese, broccoli-cheese soup, and also in our pimento cheese spread, so we always have a box in the refrigerator.

[fortune]

I can't STAND Velveeta cheese! For me, it's right up there with Spam!!!

[Deadeye Daisy]

The only reason most people use plastic cheese for mac & cheese is because it melts more easily than some of the hard cheeses, and doesn't get stringy. If you don't care for the taste of Velveeta, try a combination of cheddar, asiago, fontina & jack or munster.

[birkin baby]

On 4/10/2014 Fortune said:

I can't STAND Velveeta cheese! For me, it's right up there with Spam!!!

I'll take your velveeta AND your spam!!!

[stilltamn8r]

Remember when they had Spam with little tiny cubes of Velveeta right INSIDE it!?

[Deadeye Daisy]

Most states have a state bird and flower. Hawaii has a state meat - Spam. Only place I've ever been where Domino's makes pizza with Spam and pineapple. But, then, you can get a side of fresh pineapple at McDonalds with your breakfast Spam biscuit.

I've also been in places where you have a choice of meat when you get Loco Moco. Hamburger patties or Spam. YUK.

[stilltamn8r]

Wow, I eat the Spam Musubi, but my Loco Moco is ALWAYS the meat patty.... Do they use the same brown gravy on the Spam as on the regular loco moco?

[chickenbutt]

Not much of a fan of the fake cheese either. But what I do for macaroni and cheese (I just make a quick stove top version), for the melty properties as mentioned by Deadeye Daisy, is use the slices.

I keep a package of the Kraft slices on hand for this or grilled cheese, etc. I buy the ones called 'sharp cheddar' (yeah, I still know they aren't actual cheese). I use one or two (depending on how much I'm making) slices of this along with my real cheeses and get an easy sauce. Since I am always just making one or two servings of it, I don't even need to make a roux or béchamel - just a little butter, the slice of cheese and some real cheese, seasonings, melt it all together, and pasta goes back into pot. That way I have mostly real cheese in there, but the little bit of fake for the melty factor.

Birkin Baby can have my share of the Spam too!