On Wed, 01 May 2013 12:38:33 -0400, jmcquown >
wrote:

> On 5/1/2013 11:55 AM, sf wrote:
> > On Wed, 01 May 2013 11:00:58 -0400, jmcquown >
> > wrote:
> >
> >> Using all Velveeta (or in this case a store brand blend) is just the way
> >> I was raised. I've tried making mac & cheese using cheddar and yes, it
> >> gets a little grainy. It also separates and thus does not reheat well
> >> at all. Next time I'll using a portion of Velveeta with the rest being
> >> cheddar. Don't know why I never thought of that before! Thanks!
> >>
> > Store brand blend? I had no idea there was a store brand Velveeta
> > type cheese. What would I look for?
> >
> I couldn't speak to stores on the west coast. Publix has (had?) a
> product on the shelf right next to the Velveeta. (IOW no refrigeration
> required when stocking the shelves.)
>
Okay, here's how little I know about Velveeta... it's not in the
refrigerated section??? No wonder I didn't have a clue. LOL

> It's just called Cheese Blend
> pastueurized processed cheese spread. Comes in a block and is packaged
> exactly like Velveeta. Just for you I dug it out of the trash. LOL
> Looks like it's American cheese & swiss.

Thanks! I'll find Velveeta (wherever it's located), look for the
store brand and buy it.

--
Food is an important part of a balanced diet.