Well then, what do you prefer? Oily, curdled cheddar that won’t melt properly? Or did you just come to threadshit? Yeah, that’s what I thought.
Who makes that US Govt.-issued “chees-like” stuff, which is dispensed in large slabs? It was commonly referred to as “welfare” cheese. It was pretty much the same as velveeta.
What is it with Dopers assuming the worst? There are other cheeses besides cheddar. I don’t know about Capitalist Lion Tamer but when I make mac & cheese from scratch I prefer pepper jack melted into white sauce.
Me, too. Pepper Jack is much better for M&C than Velveeta. I melt in a little shredded Colby and the like as well.
yeah, but you’re talking about real cooking. I didn’t go to the link, but I’m assuming the “white suace” is a bechemal. Velveeta doesn’t need any of that prep time.
I’m just sick of the people who come into a thread to say nothing other than, “No way, that sucks,” without providing any type of explanation for why they think so or providing an alternative. I do appreciate that you provided an alternative. I’m personally not a fan of white sauce and my husband doesn’t like pepper jack so I don’t think that would work for us. Thanks though.
ralph124c, I know what you’re talking about; we used to get it when I was a kid. I think Land O’ Lakes’ cheese food product is pretty similar to that, and in fact I like it better for grilled cheese than Velveeta. Velveeta is too melty for grilled cheese, I think. I like something that holds its form a little better.
You still have to cook the macaroni, right? I start my sauce right after putting the water on.
Speaking about Velveeta, a vegan girlfriend mentioned that she was always suspicious of a milk product that didn’t need any kind of refrigeration.
Didn’t stop me from eating it tho. (and I like spam occasionally…and corned beef in a can, and a lot of other ‘marginal foods’)
not to turn this into a Pit material, but when in Wisconsin for a training class, I commented that there seemed to be only two kinds of people there; obese, and fit.
The person I mentioned it to replied with ‘the fit people are just visiting’. He said this while I was eating a killer ribeye, covered in lump crab and hollandaise that cost about $15.
Now, take that mac n cheese and deep_fry it. Dear lord is that some good eatin’.
You’re welcome.
I’ve found that making good white sauce can be a hit or miss thing, particularly if I haven’t made it in a while and end up being able to taste the flour. As for the cheeses, pretty much anything that melts easily can be used: mozzarella, provolone, parmesan, gouda, monterey jack, etc. I’ve used colby jack on occasion–imparts cheddar flavor with much less oilyness.
You know what makes a good white sauce? Bisquik and some Carnation milk. Don’t use all Carnation, just about 1/3 to 1/2 cup and then use regular milk for the rest. I used to use it with Velveeta or Kraft slices to make rarebit. It was yummy.
I will use colby jack in a grilled cheese now and again if that’s what’s on hand. It’s not my favorite because I still don’t think it melts quite right, but it’s okay. The idea of mozzarella and provolone intrigue me. I wonder if muenster would work? I adore muenster. And now I’m hungry.
Fontina works great, too. My husband made some grilled ham and fontina on Italian bread the other day. With red pepper relish. Yum!
Hmm…interesting. We usually have Bisquik around.
While I haven’t made straight mac & cheese with these, I have melted them into other mac dishes. IIRC, my last homemade mac & cheese contained pepper jack & munster to cut down on the heat.
Oh good grief. You made a quick statement; I made a quick rebuttal. I wasn’t trying to make you angry.
I love Velveeta (or Kraft) and grilled cheese sandwiches, and with chili or Rotel as a dip. I use all different kinds of cheese in Mac & Cheese, but typically I use an extra sharp cheddar. I imagine that it is clumpy or oily if you dump chunks of it into the dish, but absolutely not if incorporated into a white sauce. If that’s not your thing, then no sweat.
I just think Velveeta tastes terrible in dishes that traditionally call for real cheese. In my opinion, its redeeming quality is its texture. In cases where a kick-ass sandwich, quick casserole, dip, etc. is called for, then it’s the food of the gods.
I was agreeing with others in the thread. You were threadshitting. There is a difference.
ETA: And I’m not angry. Just trying to point out that the practice is obnoxious.
(bolding mine)
I wouldn’t say that. 
the key to a smooth intergration of cheddar and bechemal is to shread or grate the cheddar first, then add a little at a time, stirring til smooth before adding more (thank you, Alton Brown)
I think Tex Mex Chile con Queso is based on Queso Flameado, from Northern Mexico. Queso Flameado is made with “real” cheese & often mixed with chorizo or shrimp. Delicious–but the waiter must roll it into flour tortillas the minute it hits the table, before it can cool into concrete.
Velveeta or similar cheese-product produces a chile con queso that remains dippable far longer. Just the thing to coat the stomach of margarita drinkers! “Traditionally” it’s made with a can of Ro-Tel tomatoes. (Or chili.) But cooked & drained chorizo is a wonderful addition.
Just once, can we have a conversation about Velveeta without it turning ugly?
Jeez.
I really don’t think CLT was thread-shitting. YV made an unsubstantiated statement, he demurred. It’s not like he roundly condemned Velveeta out of hand or anything like that.
Actually, what makes for a very good batch of mac & cheese is the Mexican Blend of pre-shredded cheese that Kraft and others put out. Blend that into your white sauce and add a couple of dashes of pepper sauce. Yum!
The real heresies arise when you start talking about add-ins to the basic recipe. The wife will brook none, while I like to add diced onions, diced sausage, diced ortega chilis, and all sorts of other stuff. Mixed marriages can be hard sometimes.