A dinner casserole. Hey, every once in a while I just have to make this.
Macaroni & cheese made with Velveeta. IMO, processed cheese really
does hold together in a white sauce better than cheddar. And this
wasn't even Velveeta... it was a five-cheese store brand blend from
Publix. But it's like Velveeta... didn't need to be refrigerated. LOL

So, basic method. Boil the macaroni, drain it and set aside. Make a
white sauce: melt 2 tbs. butter, add at least 1/2 tsp. pepper. I don't
add salt because I use salted butter and the Velveeta is also salted.
Add 1 cup milk, gradually. Cook, stirring, until the sauce is slightly
thickened. Meanwhile, cut about 8 oz. of Velveeta into pieces. Add to
the white sauce and stir until melted. You'll want the cheese sauce to
be nice and thick. Stir in the drained macaroni until well mixed. Turn
into a casserole dish. Bake at 350F for 30 minutes or until browned on top.

Sometimes I sprinkle this with dried breadcrumbs. I didn't tonight. I
did slice a couple of pre-cooked bratwurst and stir them into the mix.
When I was a kid my mom did this to make dinner casseroles.

Jill

On Mon, 29 Apr 2013 20:17:36 -0400, jmcquown >
wrote:

>A dinner casserole. Hey, every once in a while I just have to make this.
> Macaroni & cheese made with Velveeta. IMO, processed cheese really
>does hold together in a white sauce better than cheddar. And this
>wasn't even Velveeta... it was a five-cheese store brand blend from
>Publix. But it's like Velveeta... didn't need to be refrigerated. LOL
>
>So, basic method. Boil the macaroni, drain it and set aside. Make a
>white sauce: melt 2 tbs. butter, add at least 1/2 tsp. pepper. I don't
>add salt because I use salted butter and the Velveeta is also salted.
>Add 1 cup milk, gradually. Cook, stirring, until the sauce is slightly
>thickened. Meanwhile, cut about 8 oz. of Velveeta into pieces. Add to
>the white sauce and stir until melted. You'll want the cheese sauce to
>be nice and thick. Stir in the drained macaroni until well mixed. Turn
>into a casserole dish. Bake at 350F for 30 minutes or until browned on top.
>
>Sometimes I sprinkle this with dried breadcrumbs. I didn't tonight. I
>did slice a couple of pre-cooked bratwurst and stir them into the mix.
>When I was a kid my mom did this to make dinner casseroles.
>
>Jill

You spoke of this some years ago and I didn't have the courage to use
all Velveeta. I used a small portion of Velveeta with my regular
cheeses and was pleasantly surprised. The Velveeta held the sauce
together smoothly without any graininess and was still 'saucy' the
next day for re-heating. The way that I did it, there was no real
flavor or mouth feel of the processed cheese.
Janet US

On 4/29/2013 8:55 PM, Janet Bostwick wrote:
> On Mon, 29 Apr 2013 20:17:36 -0400, jmcquown >
> wrote:
>
>> A dinner casserole. Hey, every once in a while I just have to make this.
>> Macaroni & cheese made with Velveeta. IMO, processed cheese really
>> does hold together in a white sauce better than cheddar. And this
>> wasn't even Velveeta... it was a five-cheese store brand blend from
>> Publix. But it's like Velveeta... didn't need to be refrigerated. LOL
>>
(snipped self)
>>
>> Jill
>
> You spoke of this some years ago and I didn't have the courage to use
> all Velveeta. I used a small portion of Velveeta with my regular
> cheeses and was pleasantly surprised. The Velveeta held the sauce
> together smoothly without any graininess and was still 'saucy' the
> next day for re-heating. The way that I did it, there was no real
> flavor or mouth feel of the processed cheese.
> Janet US
>
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!

Jill

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?

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.


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

On May 1, 8:55*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?
>
> 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.
>
> --
> Food is an important part of a balanced diet.

I made this 'serious' mac and cheese as a lunch special. They liked
it.

http://www.hizzoners.com/index.php/r...mac-and-cheese

"Sqwertz" > wrote in message
...
> On Mon, 29 Apr 2013 18:55:39 -0600, Janet Bostwick wrote:
>
>> You spoke of this some years ago and I didn't have the courage to use
>> all Velveeta. I used a small portion of Velveeta with my regular
>> cheeses and was pleasantly surprised. The Velveeta held the sauce
>> together smoothly without any graininess and was still 'saucy' the
>> next day for re-heating. The way that I did it, there was no real
>> flavor or mouth feel of the processed cheese.
>
> That's what I do. Just a portion of Velveeta keeps the other cheeses
> from separating.
>


Wouldn't using cream instead of milk do the same thing, and avoid the
Velveeta crapola?

On May 1, 10:00*am, jmcquown > wrote:
> On 4/29/2013 8:55 PM, Janet Bostwick wrote:
>
>
>
>
>
>
>
> > On Mon, 29 Apr 2013 20:17:36 -0400, jmcquown >
> > wrote:
>
> >> A dinner casserole. Hey, every once in a while I just have to make this.
> >> * Macaroni & cheese made with Velveeta. *IMO, processed cheese really
> >> does hold together in a white sauce better than cheddar. *And this
> >> wasn't even Velveeta... it was a five-cheese store brand blend from
> >> Publix. *But it's like Velveeta... didn't need to be refrigerated. LOL
>
> (snipped self)
>
> >> Jill
>
> > You spoke of this some years ago and I didn't have the courage to use
> > all Velveeta. *I used a small portion of Velveeta with my regular
> > cheeses and was pleasantly surprised. *The Velveeta held the sauce
> > together smoothly without any graininess and was still 'saucy' the
> > next day for re-heating. *The way that I did it, there was no real
> > flavor or mouth feel of the processed cheese.
> > Janet US
>
> 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!
>
> Jill

I always use a white sauce with melted Cheddar in it and it has never
separated or been grainy. I often make a big batch and freeze
individual portions in those little "pot pie" foil pans, put buttered
fresh crumbs on top, and seal them up for the freezer. Easy enough to
heat up in the toaster oven, the microwave (pop out of the foil pan -
it works nicely if you have greased the pan slightly), or the oven.

N.

On Wed, 1 May 2013 09:08:04 -0700 (PDT), ImStillMags
> wrote:

> On May 1, 8:55*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?
> >
> > 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 made this 'serious' mac and cheese as a lunch special. They liked
> it.
>
> http://www.hizzoners.com/index.php/r...mac-and-cheese

I would call that "adult" mac & cheese and agree with everything
except the sharp cheddar (unless it's the cheap sharp cheddar in a
block) and I'd never use blue cheese. It's another one of those
things that (like nutmeg) even a little ruins the dish for me. I
don't dislike "blue" cheese, but it has its place... like on a pear -
never in mac & cheese.

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

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.) 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.

Jill

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.

On Wed, 1 May 2013 09:18:12 -0700 (PDT), Nancy2
> wrote:

> I always use a white sauce with melted Cheddar in it and it has never
> separated or been grainy.

I've always assumed that graininess comes with using a better grade of
cheese... that the more expensive (dry) sharp cheddars would do that
because I've never had a problem with cheap cheddar. I don't even
bother making white sauce before hand. Once, I worked backward and
measured everything to figure it out and if the components added up to
a white sauce or not and they do - but I just use them without making
the sauce in advance.

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

On 5/1/2013 1:15 PM, sf wrote:
> On Wed, 01 May 2013 12:38:33 -0400, jmcquown >
> wrote:
>
>>> 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
>
Nope. I do refrigerate it after I've sliced off what I need to use. It
comes sealed in foil in a cardboard box. Looks like a brick. Use what
you need, fold the foil wrapper around the end, put it back in the box
and store it in the fridge.

>> 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.
>
I'm sure you can find Velveeta; not sure you can find a store brand. We
have different grocery stores. But really, it makes for a nice smooth
sauce. I will be trying using just a bit with "real" cheese just to see
how it turns out. Velveeta (or an equivalent) really does make a nice
creamy cheese sauce. YMMV.

Jill

On Wed, 01 May 2013 13:35:53 -0400, jmcquown >
wrote:

> I'm sure you can find Velveeta; not sure you can find a store brand. We
> have different grocery stores. But really, it makes for a nice smooth
> sauce. I will be trying using just a bit with "real" cheese just to see
> how it turns out. Velveeta (or an equivalent) really does make a nice
> creamy cheese sauce. YMMV.

Oh, yes. I'm not doubting it's located somewhere in the store, but I
haven't looked for it in so long that I completely forgot it's not
even refrigerated.

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

On 5/1/2013 1:45 PM, Sqwertz wrote:
> On Wed, 01 May 2013 13:35:53 -0400, jmcquown wrote:
>
>> I'm sure you can find Velveeta; not sure you can find a store brand. We
>> have different grocery stores. But really, it makes for a nice smooth
>> sauce. I will be trying using just a bit with "real" cheese just to see
>> how it turns out. Velveeta (or an equivalent) really does make a nice
>> creamy cheese sauce. YMMV.
>
> I've found that you have to make it much thinner than you think since
> once it comes off the burner it can firm up more than anticipated.
>
> -sw
>
True, I never let the white sauce cook to more than medium before adding
the cubed Velveeta. I also use <gasp!> non-fat milk so it makes for a
thinner sauce.

Jill

On 5/1/2013 12:35 PM, jmcquown wrote:

> I'm sure you can find Velveeta; not sure you can find a store brand. We
> have different grocery stores. But really, it makes for a nice smooth
> sauce. I will be trying using just a bit with "real" cheese just to see
> how it turns out. Velveeta (or an equivalent) really does make a nice
> creamy cheese sauce. YMMV.
>
> Jill

Supermarkets here have Velveeta, but I will go 5 years without buying
it, so when I look for it, I have no idea where it is. I buy it when my
secondborn flies home, and he wants chile con queso, although he did not
ask for it when he was here a few weeks ago.

Becca

Sqwertz wrote:
> On Wed, 1 May 2013 12:34:24 -0500, Sqwertz wrote:
>
>> On Wed, 1 May 2013 09:11:08 -0700, Pico Rico wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Mon, 29 Apr 2013 18:55:39 -0600, Janet Bostwick wrote:
>>>>
>>>>> You spoke of this some years ago and I didn't have the courage to use
>>>>> all Velveeta. I used a small portion of Velveeta with my regular
>>>>> cheeses and was pleasantly surprised. The Velveeta held the sauce
>>>>> together smoothly without any graininess and was still 'saucy' the
>>>>> next day for re-heating. The way that I did it, there was no real
>>>>> flavor or mouth feel of the processed cheese.
>>>>
>>>> That's what I do. Just a portion of Velveeta keeps the other cheeses
>>>> from separating.
>>>
>>> Wouldn't using cream instead of milk do the same thing, and avoid the
>>> Velveeta crapola?
>>
>> Nope. The secret is the sodium citrate in the processed cheese.
>> That's what keeps it from separating and makes it smooth and creamy.
>
> More precisely, the use of emulsifying salts such as disodium
> phosphate and trisodium citrate in process cheese manufacture aids in
> improving the emulsification proper-ties of caseins by displacing the
> calcium phosphate complexes in the insoluble calcium???paracaseinate
> phosphate network present in natural cheese. This displacement of the
> calcium phosphate complex disrupts the major molecular force that
> cross-links the various monomers of casein in the network. This
> disruption of the calcium phosphate complex in conjunction with
> heating and mixing leads to hydration and partial dispersion of the
> calcium???paracaseinate phosphate network. In addition to being
> hydrated, the partially dispersed calcium???paracaseinate complex
> interacts with fat via hydrophobic interactions. After manufacture and
> during the cooling stage, the partially dispersed caseinate matrix
> forms ???flocs???and the flocs subsequently interact to form a uni-form,
> closely knit gel network. This phenomenon gives rise to fat emulsified
> by a uniform closely knit protein gel network. Therefore, process
> cheese structure essentially consists of a fat phase evenly dispersed
> (in the form of fat globules, approximately <1 to about 5??m in
> diameter) in a partially dispersed casein gel network.
>
> At least that's been my experience.
>
><snork>
>
> -sw

those are some pretty huge fat globules - must be on an industrial scale

"Sqwertz" > wrote in message
...
> On Wed, 1 May 2013 12:34:24 -0500, Sqwertz wrote:
>
>> On Wed, 1 May 2013 09:11:08 -0700, Pico Rico wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Mon, 29 Apr 2013 18:55:39 -0600, Janet Bostwick wrote:
>>>>
>>>>> You spoke of this some years ago and I didn't have the courage to use
>>>>> all Velveeta. I used a small portion of Velveeta with my regular
>>>>> cheeses and was pleasantly surprised. The Velveeta held the sauce
>>>>> together smoothly without any graininess and was still 'saucy' the
>>>>> next day for re-heating. The way that I did it, there was no real
>>>>> flavor or mouth feel of the processed cheese.
>>>>
>>>> That's what I do. Just a portion of Velveeta keeps the other cheeses
>>>> from separating.
>>>
>>> Wouldn't using cream instead of milk do the same thing, and avoid the
>>> Velveeta crapola?
>>
>> Nope. The secret is the sodium citrate in the processed cheese.
>> That's what keeps it from separating and makes it smooth and creamy.
>
> More precisely, the use of emulsifying salts such as disodium
> phosphate and trisodium citrate in process cheese manufacture aids in
> improving the emulsification proper-ties of caseins by displacing the
> calcium phosphate complexes in the insoluble calcium-paracaseinate
> phosphate network present in natural cheese. This displacement of the
> calcium phosphate complex disrupts the major molecular force that
> cross-links the various monomers of casein in the network. This
> disruption of the calcium phosphate complex in conjunction with
> heating and mixing leads to hydration and partial dispersion of the
> calcium-paracaseinate phosphate network. In addition to being
> hydrated, the partially dispersed calcium-paracaseinate complex
> interacts with fat via hydrophobic interactions. After manufacture and
> during the cooling stage, the partially dispersed caseinate matrix
> forms "flocs"and the flocs subsequently interact to form a uni-form,
> closely knit gel network. This phenomenon gives rise to fat emulsified
> by a uniform closely knit protein gel network. Therefore, process
> cheese structure essentially consists of a fat phase evenly dispersed
> (in the form of fat globules, approximately <1 to about 5µm in
> diameter) in a partially dispersed casein gel network.
>
> At least that's been my experience.
>
> <snork>
>
> -sw

Thanks for whipping that up off the top of your head. Much appreciated.

"Sqwertz" <> More precisely, the use of emulsifying salts such as disodium
> phosphate and trisodium citrate in process cheese manufacture aids in
> improving the emulsification proper-ties of caseins by displacing the
> calcium phosphate complexes in the insoluble calcium€“paracaseinate
> phosphate network present in natural cheese. This displacement of the
> calcium phosphate complex disrupts the major molecular force that
> cross-links the various monomers of casein in the network. This
> disruption of the calcium phosphate complex in conjunction with
> heating and mixing leads to hydration and partial dispersion of the
> calcium€“paracaseinate phosphate network. In addition to being
> hydrated, the partially dispersed calcium€“paracaseinate complex
> interacts with fat via hydrophobic interactions. After manufacture and
> during the cooling stage, the partially dispersed caseinate matrix
> forms €œflocs€�and the flocs subsequently interact to form a uni-form,
> closely knit gel network. This phenomenon gives rise to fat emulsified
> by a uniform closely knit protein gel network. Therefore, process
> cheese structure essentially consists of a fat phase evenly dispersed
> (in the form of fat globules, approximately <1 to about 5µm in
> diameter) in a partially dispersed casein gel network.
>
> At least that's been my experience.
>
> <snork>
Oh my goodness, thank you. We're on the weather things in Red Alert with
all hell popping loose and I needed a light moment. That was good. Polly

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.

>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.

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.

(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'd be tempted to buy some Velveeta just to try that recipe. . . . but
I have some other fudge recipes that are bad enough for me already.<g>


-snip-
>
>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.

Zactly! [I use a pound of mac, 1 T of butter, and 6 cups of cheese--
spread in a 9x13 pan-- but otherwise- Nailed it!]

Jim

On Wednesday, May 1, 2013 12:34:24 PM UTC-5, Sqwertz wrote:
> On Wed, 1 May 2013 09:11:08 -0700, Pico Rico wrote:
>
>
>
> > "Sqwertz" > wrote in message
>
> > ...
>
> >> On Mon, 29 Apr 2013 18:55:39 -0600, Janet Bostwick wrote:
>
> >>
>
> >>> You spoke of this some years ago and I didn't have the courage to use
>
> >>> all Velveeta. I used a small portion of Velveeta with my regular
>
> >>> cheeses and was pleasantly surprised. The Velveeta held the sauce
>
> >>> together smoothly without any graininess and was still 'saucy' the
>
> >>> next day for re-heating. The way that I did it, there was no real
>
> >>> flavor or mouth feel of the processed cheese.
>
> >>
>
> >> That's what I do. Just a portion of Velveeta keeps the other cheeses
>
> >> from separating.
>
> >
>
> > Wouldn't using cream instead of milk do the same thing, and avoid the
>
> > Velveeta crapola?
>
>
>
> Nope. The secret is the sodium citrate in the processed cheese.
>
> That's what keeps it from separating and makes it smooth and creamy.
>
But using cream works too. When I make cheese sauce it is just cheese and 40% cream. Of course, the whipping cream does contain additives like non and di-glycerides, and carageenan, but I've never found it necessary to add sodium tripolyphospate.
>
> -sw

--Bryan

Jim wrote:

>I'd be tempted to buy some Velveeta just
> to try that recipe. . . . but I have some
> other fudge recipes that are bad enough
> for me already.<g>

This is the one I make...I was very leery when I first heard about it,
but so many were raving about "cheese fudge", and I'm 'game' to try
anything once....it came out so creamy and delicious, and been making it
every year for Christmas, but....why wait till then to try it? Come
on...be brave! LOL

Velveeta Cheese Fudge

1/4 lb. Velveeta cheese
1/2 cup butter
1/4 cup baking cocoa
1 lb. powdered sugar
1 tsp. vanilla
chopped nuts (optional)

Melt cheese and butter over low heat. Remove from heat and add cocoa,
powdered sugar and vanilla and stir until combined and smooth. Add nuts,
if desired (I used walnuts). Press into buttered (or foil-lined) 9"
square pan. Chill before cutting into squares.

The recipe said to spread in a 9x13" pan, but it was real thin, and I
prefer it thicker, so use a smaller pan.

Judy