That is true. Also they do contain actual cheddar cheese (read the label) the additional milk and whey means the final product can not be sold as actual cheese. A bit of an exception to the rule I gave earlier, which is a rule of thumb and not exhaustively accurate.
However, Aldi’s Happy Farms Deli Deluxe slices ARE actual real cheese. AND they’re cheaper than the Kraft “cheese food”.
Read the labels.
Try making it with Taleggio. That out-stinks even Gruyere.
Velveeta used to contain cheese. Back in Grandma’s day, Velveeta used to be pretty good stuff. It isn’t anymore. It’s become just more plastic yellow stuff.
I think if you didn’t like cheddar in your mac & cheese, get some better cheddar next time. Because it’s a common cheese and easy to manufacture compared to some others, cheddar is often made as cheap as possible to hit a super low price point. You don’t need the fanciest cheese for what you’re doing, but try a bit better one, that’s all. Some people also throw in a little powdered mustard for extra tang.
No. Kraft Deli Deluxe are “process American cheese.” All American cheese is process cheese. Kraft Singles are “prepared cheese product.”
Depends on what you mean. Yes, there is that sliceable deli cheese. But it must legally be labeled as “prcoess” or “processed cheese” here in the US. It’s not the same as the individually wrapped food product stuff.
That’s not at all what Velveeta is. Velveeta is a “Pasteurized Prepared Cheese Product” that doesn’t contain any actual cheese at all. It’s a combination of milk, whey, proteins and water that are processed with a series of binders and coagulants to resemble American cheese while not containing any actual cheese.
It has its uses and is not a bad product when use appropriately but it is in no way shape or form just melted and solidified cheddar.
Velveeta did once contain actual cheese. It doesn’t anymore.
In my opinion it doesn’t have its uses, and is a bad product, in its current formula. I don’t see a reason for it to exist.
I think it’s great in mac and cheese, but I like the creamy stovetop type (I’m mostly not a fan of baked mac and cheese). Like I said, I use it as a base, like a cheesy-flavored bechamel, and add stronger cheese to it. It works great for that.
I propose a Cheese Revolution, consisting of a single word.
I propose that every processed cheese, processed cheese food, prepared cheese product, process American cheese, American cheese, and all related or similar products, be required to add one single word. Every occurrence of the word “cheese” on their labels (except for the official ingredient list) must be directly preceded by the word “imitation”, in the same font, style, and size as the word “cheese”.
You can’t add stronger cheese to Velveeta, because Velveeta isn’t cheese. 
But I get your point. Using the magic chemistry of imitation cheese to improve the performance of real cheese in mac & cheese is something I’ve tried before and liked.
Americans used over 20 million pounds of Velveeta* a week* last year. I’d say that makes it a fucking great product any company would love to have.
To be honest, though, I don’t use it as much as I used to because a) it’s a bit spendy for what it is. (I dunno, I feel like it should be half the price it actually sells for) and b) as The Vorlon mentioned above and I alluded to earlier, I’ve discovered powdered cheese about a year and a half ago. I have a couple of kids, so it’s great to have it in the pantry where I could whip up some mac & cheese pretty quickly.
I have two brands at home that I bought on Amazon. This is one of them, but they don’t seem to sell the other one any more (Anthony’s powdered cheddar.) I basically make a bechamel and add cheese powder to it with a bit of salt until it starts tasting right to me, and then, if I happen to have some cheese around (I usually have a stockpile of Muenster, since the kids love it), I throw in a couple of slices of that to cheese it up and then add the whole mess to boiled elbow macaroni. Oh, and always a bit of dry or prepared yellow mustard for a little bit of tang and zing.
Kids love it and it’s easy enough to do and lasts forever in the pantry (I’m still on my first orders of the two brands from over a year ago.) But this is for lovers of Kraft Mac & Cheese type macaroni and cheese (though this particular powdered cheddar tastes a good bit stronger than the Kraft stuff.)
Also, I don’t know why I didn’t mention this before, but Alton Brown’s stovetop mac and cheese recipe works great for that style of macaroni and cheese.
You are mistaken.
Not true.
Here is the label. It is pasteurized process American cheese.
[Emphasis mine.]
If you read the footnoted page:
It does not say that ‘cheese food’ may be an ingredient. And in the case of Kraft Deli Deluxe:
So that particular cheese is real cheese made from only one kind of cheese. And it’s also real cheese.
Back to the OP, use a cheddar cheese. And a bit of add blue cheese.
Yes, it is made from real cheese. I’m not arguing that. But it has to be labeled as “processed cheese” as its not just regular ol’ cheese.
Look, I love American cheese, but it is not cheese in the sense that cheddar is. It certainly is made from cheese, but it is processed. You can make your own processed cheese if you get your hands on some sodium citrate (or some recipes even just use gelatin).
Freakin’ you ah.
If you want stovetop mac and cheese like what comes in the boxes, why not just buy the boxes and prepare according to the directions? Yeah, there’s some markup on those, but you can still get three boxes for a dollar.
:smack: You did, and I just missed that. Sorry!
Is it possibly a recipe problem? I generally do stovetop as well, but on the few occasions I’ve done baked, I don’t remember the cheese’s melting being an issue. Do you put it in the oven before the cheese melts–and if so, do you have to? That is, could you melt it first?
See the linked image.
The directions say to add margarine or butter. I have replaced that in the past, with some (gasp) actual cheese. 
Not bad.
