Judy Haffner wrote:
> sf wrote:
>
>> Store brand blend? I had no idea there
>> was a store brand Velveeta type
>> cheese. What would I look for?
>
> I've never seen a store brand blend, but I have never liked Velveeta
> for anything, except for fudge I make at Christmas, that is awesome. I
> always use to buy Kraft American processed cheese, which would be on
> the shelf at the store right beside the Velveeta, and doesn't need
> refrigeration either, but can't find it any longer.
>
Zoicks! I can't imagine Velveeta in fudge. I did keep a recipe for many
years for fudge that had cheddar cheese in it. Was too chicken to try it.
But then after buying the low carb cheese fudge at Costco a few years back,
I decided I never would try it! I brought that stuff for Christmas at my
parent's house and nobody liked it. Didn't quite taste like cheese.
Certainly didn't taste like fudge and the texture was all off!

I no longer buy Velveeta. I used to keep some in the winter because it is
shelf stable and my husband likes it. But daughter won't eat it. One thing
I have used it for is Espinaca Con Queso but I mix it with half cream
cheese. Not sure what my husband did with it but if I had it around it
would disappear. Presume that he ate it straight up.

>> When I make mac & cheese from
>> scratch, it's either with a cheap cheddar
>> - the kind that comes in the 2lb block or
>> (my favorite) the Colby Jack blend.
>
> I always use a good brand of sharp Cheddar in my mac & cheese and
> never have it turn out grainy, or separated.
>
> 8 oz. elbow macaroni, cooked
> 1 tsp. butter, melted
> 1 egg, beaten
> 1 tsp. salt
> Pepper, to taste
> 1 tsp. dry mustard
> (stir that into 1 tbsp. hot water)
> 1 cup milk
> 3 cups grated Sharp Cheddar cheese
>
> I stir the butter and egg into cooked macaroni and add salt and pepper
> and the mustard with water. Add milk and cheese (reserving some to
> sprinkle on top). Pour into a buttered casserole dish; sprinkle with
> leftover cheese and bake at 350º for 45 minutes, until top is crusty
> and set.

My mac and cheese has never come out grainy. I always use cheddar and the
sharper the better but will sometimes mix in any other cheeses that I might
have in the house. I don't bake it though. Made a baked one once and
everyone prefered it not baked. Never add egg. And only ever added mustard
when I made the baked one which also included a bread crumb topping. Bleh.
We seem to prefer casseroles without a carby type topping. I do not make
mine at all like yours though. I start with a rather thick white sauce then
just slowly add the cheese to it. Used to whisk it but found that a big
spoon works just as well. Then I mix it with the cooked pasta. Only
seasonings I use are salt and pepper. Daughter still prefers the Kraft but
she won't turn this down.