Kitchen

[Irshgrl31201]

On 9/29/2014 HonnyBrown said:

Velveeta is very processed and as far opposite from cheese as cheese can get.

Macaroni and cheese does not taste the same without Velveeta. I've tried to make it without (very expensive cheeses, bacon grease, etc.), but it was never, ever as good as it was with Velveeta.

It may be going up because of the milk products. Someone in the butter thread gave an explanation.

You are so right. I will brag here and say I make the best macaroni and cheese I have ever tasted. I only do it a couple of times a year. Usually Thanksgiving, Christmas, and the 4th of July and I am a super healthy eater but when I tasted a ladies mac and cheese yrs ago and it was the best I ever had she said her secret was Velveeta (and a lot of good other cheeses).I couldn't do mac and cheese with just Velveeta but it melts so nicely with lots of other good cheeses and gives the best texture.

I experimented over the years being a cheese snob, I swore I would never use it. My mac and cheese probably has about $35-$40 worth of cheese in it (good fontina, emmentaler, gruyere, cheddar, goat, brie, etc) and no matter what combo I use it just does not work without 4 oz of Velveeta. It just does something magical to mac and cheese that does not taste the same without it.

I also only use heavy cream or half and half. My mac and cheese is definitely not a low fat dish but a couple of times a year won't kill you!

[faeriemoon]

I've never had it.

[ical]

On 9/29/2014 faeriemoon said:

I've never had it.

Neither have I.

[CinNC]

Years and years ago, I had a roommate who worked in the lab at French's food. I remember she came home from work one night and made the comment how she would never eat Velveta cheese as the base for manufacturing it was the same as that used for plastics. This was in the early 80s or so.

[BabyYoda]

Ahhh brings back memories. My mom used to buy it until she met an executive that worked at the factory that made it and he said it can sit on a shelf for 5 years and still be good. There are so many preservatives in there as it isn't real cheese. She stopped buying it and bought real cheese.

[HonnyBrown]

On 9/29/2014 Irshgrl31201 said:

On 9/29/2014 HonnyBrown said:

Velveeta is very processed and as far opposite from cheese as cheese can get.

Macaroni and cheese does not taste the same without Velveeta. I've tried to make it without (very expensive cheeses, bacon grease, etc.), but it was never, ever as good as it was with Velveeta.

It may be going up because of the milk products. Someone in the butter thread gave an explanation.

You are so right. I will brag here and say I make the best macaroni and cheese I have ever tasted. I only do it a couple of times a year. Usually Thanksgiving, Christmas, and the 4th of July and I am a super healthy eater but when I tasted a ladies mac and cheese yrs ago and it was the best I ever had she said her secret was Velveeta (and a lot of good other cheeses).I couldn't do mac and cheese with just Velveeta but it melts so nicely with lots of other good cheeses and gives the best texture.

I experimented over the years being a cheese snob, I swore I would never use it. My mac and cheese probably has about $35-$40 worth of cheese in it (good fontina, emmentaler, gruyere, cheddar, goat, brie, etc) and no matter what combo I use it just does not work without 4 oz of Velveeta. It just does something magical to mac and cheese that does not taste the same without it.

I also only use heavy cream or half and half. My mac and cheese is definitely not a low fat dish but a couple of times a year won't kill you!

Me too!

I use cream, 2 eggs and butter or bacon grease and other cheeses of choice (the Big Boy likes Mexican, the Little One likes Seriously Sharp). Holidays and special occasions for the kids.

Velveeta is definitely the secret ingredient! I made the Little One's macaroni and cheese for a pot luck. A guy brought his frommage concoction, and while it was good, something was missing. Mine was devoured and he took most of his dish home.

[HonnyBrown]

On 9/29/2014 CindyinNC said:

Years and years ago, I had a roommate who worked in the lab at French's food. I remember she came home from work one night and made the comment how she would never eat Velveta cheese as the base for manufacturing it was the same as that used for plastics. This was in the early 80s or so.

I'm sure she sat in a dark corner of a closet wolfing it down by the block.

[musicgrl]

I didn't read all of the posts in depth. But, I have to jump in and say, I can't make a great mac & cheese without it! So there, haha. If you haven't tried it, don't let your life pass without tasting it. I can't help it, I try to eat clean, but I love the Kraft Parm, in the huge long canister from Costco. I run six miles EVERY day, and sweat like it makes my cells turn over tho. Haha, if I live a few less years eating SOME processed foods, those last few ain't all that great anyway.

[coco14]

On 9/29/2014 squeezebox said:

Love Velveeta in this house!

Me too - for the last 62 years - always was in our frig growing up - it made the best grilled cheese sandwiches - love it with saltines or just cut up in chunks -

[Irshgrl31201]

I don't know what it taste like when it isn't in the mac and cheese, I haven't tried it by itself. It is strangely springy when you cut it off the block. I guess maybe I should try it by itself but I will admit I am a little scared! Lol!