I like to melt a hunk of mexican velveeta along with leftover ground beef, taco meat and a few tablespoons of salsa. Best Nacho dip there is.
Ack! Three pounds of Velveeta? How many people does this serve?
A bunch. I scaled it down to use the one pound block. Trust me on this one…that size will feed a couple of people for maybe 15 minutes. It’s cheesy crack.
It’s weird hearing everyone here talk about Velveeta like it’s the cheapest food on the planet. Hardly. We never got Velveeta when we were kids because it was a premium brand-name product. Hell, I’m 42 and I’m pretty sure I’ve never bought Velveeta, just because mom drilled it into my head things like that were too expensive.
It’s pretty funny now that I think about it. I really should pick some up, just on principle.
Aldi has an almost-as-good version for $3.
The recipe was for making large quantities for use at the restaurant, and I usually make it at Christmas for use at parties or as gifts. For home use I make a half or third recipe like silenus did. But it IS orange crack, and you just can’t stop eating it.
Almost as good as Velveeta?!?
…And from that day forward he was simply known as “The Visionary”. Everywhere he traveled there would be packs of children and dogs and drunks from Illinois following him and his excellent idea for cheese food products wherever he roamed laughing and playing all the while.
I got this recipe from an Oprah show several years ago.
Patti LaBelle’s “Over The Rainbow” Mac and Cheese.
I add several drops of hot sauce to the liquid for an extra kick.
This is the mac and cheese recipe that Jayjay and I both love. Heck I used to make a pan just for him…
Uhuh. I do love Velveeta here, even though I haven’t had it in months.
Pull up a chair grasshopper and allow the master to teach you how to make a never fail, takes less than 10 minute white sauce that can be turned into the best mac and cheese that you have ever eaten.
2 Tablespoons butter
2 Tablespoons Flour
1/2 teaspoon salt
1 cup milk
Place the butter in a custard cup or other small bowl, and microwave to melt. Blend in the flour and salt until smooth. (I use a whisk)
Place milk in a 1 quart bowl and microwave on high for 2 minutes 30 seconds on high until the milk is just shy of boiling.
Beat the butter/flour into the milk using a metal whisk.
Microwave 1 minutes at 80% power and whisk again.
Repeat until thick.
(If you want a white sauce stop here and enjoy)
Note: if doubling the recipe heat the 2 cups of milk for 4-5 minutes on high.
For cheese sauce
When thick add 1/2 to 3/4 cup of cut up or shredded cheese stir in until smooth. Re-nuke if necessary.
Add to cooked macaroni, (the recipe calls for 1 cup cooked macaroni for the above recipe) and if desired cook in the oven to get a crispy top. You can also sprinkle the top with bread crumbs, or add chopped onion to the mix if you wish.
When making this recipe for mac and cheese I double, triple or often quadruple the above. When I quadruple the recipe I do two batches of a double so it will all fit in the microwave.
IIRC a 4X of the above recipe is just about right for a bag of dried macaroni.
Trust me when I tell you that this white sauce kicks ass.
I am your word slave. Command me. 
That was freakin’ brilliant.
Yes, twickster, I saw it on the shelf a few days ago at the stupidmarket. Cheeze Whiz was on the same display rack as Velveeta.
The texture is slimy, yet there’s nothing as good as Velveeta. For…well, sammiches and mac and cheese. Now and then I get inspired and make mac and cheese from scratch. Velveeta, elbow noodles, a big pot and sour cream. Mmmmmmmmm. Bake till poifect.
Cartooniverse
When I read the post you responded to, I was shocked (shocked!) I thought I invented that mayo-on-the-outside grilled sammich!
It truly is wonderful. Since mayo is really nothing more than eggs and oil, the outside takes on an almost French-toast taste and texture. It’s best with grilled-cheese-and-meat sammiches!
Velveeta does indeed make the best GC. I don’t have it near as often as I’d like, as the wife hates the stuff. Come to think of it, she hates Spam, too. Which makes me really want to try that Velveeta and Spam meat grinder thing!
Spread on bread and grilled with mayo on the outside!
Actually, I think I’ll try to make that cheese spread thing and not tell her what’s in it till that big smile spreads across her face!
I love to cook with fresh ingredients as much as the next foodie, but sometimes ya gotta have that good processed stuff!
Velveeta…Spam…mmmmmm
Damn you all to hell!!!
I don’t think this is quite old enough to be a zombie thread yet.
I finally got that block of Velveeta I’ve somehow gone through life without ever buying.
The snob I live with said, “OMG, there’s a block of plastic cheese in the refigerator!”
I said, “yup, gonna make mac & cheese.”
“Well I won’t have any.”
“Good, more for me.”
Then I made some and asked, “you want some? I made plenty.”
"Well, just a bit.
I gave her a big bowl.
“That’s way more than I wanted, but (somewhat pithily) thank you.”
She gobbled the whole thing.
“Well, I guess you make it much better then other people do.”
“Gee, thanks. First time, actually.”
Heh. That is some good M&C.
We now have a tray of Velveeta fudge, or rather what’s left of it, with a 75/25 Splenda/sugar mix instead of the powdered sugar. Worked much better than my first attempt at making Splenda fudge, which was in the traditional way. 
I think next time I’ll add some peanut butter to better mask the Splenda taste.
On Saturday we had a birthday party for my daughter. Hours of dips and chips, beer, and what not. For dinner we had grilled chicken, pulled pork and a I did a quadruple batch of mac and cheese, as well as assorted side.
When it all over we had chips and dips left over, we had beer left over, we had chicken and pork left over, and assorted sides.
Not a scrap of mac and cheese was left. 
I love that stuff too. The shells are the best.