It doesn’t take long to make Mac and Cheese with Velveeta. How long does it take to make Mac and Cheese with Velveeta? So if you’re looking for the perfect mac and cheese, use Velveeta. Velveeta also has a unique flavor that enhances the taste of any dish used. Velveeta is the best choice for making creamy, delicious mac and cheese. Unlike other types of cheese, Velveeta won’t separate or become stringy when melted. It has a smooth, creamy texture that makes it perfect for melting. Velveeta is a type of cheese made with milk, cream, and sodium phosphate. To some, like me, it is a cheese (or prepared cheese product) worth writing an entire article about.Velveeta in Mac and Cheese is the best way to get that perfect cheesy flavor and consistency. It isn’t gross or bad just because it is cheap. Velveeta deserves to be seen as a world-class cheese with many fine qualities and uses. What I do ask, though, is that you start giving credit where credit is due. Like any other delicacy, Velveeta isn’t going to be liked by everyone. Additionally, I realize that Velveeta carries with it a stigma that has probably tainted your perception of this incredible cheese. I understand that both the taste and texture are specific. Maybe you’ve decided that Velveeta isn’t for you and that is okay. In my opinion, it is impressive to be so represented in such a competitive dairy-based market. You can acquire your own block of gold almost anywhere in America. Unlike certain acclaimed cheeses–*cough* Humboldt Fog *cough*–Velveeta is affordable and easily accessible to everyone. And similar to a standard pair of straight-leg, dark wash jeans, everyone should always have Velveeta on hand. It’s comfortable and easy and it makes you feel good without even trying. It can be dressed up (pomme frites with truffled Velveeta sauce) or dressed down (cubes of cold Velveeta dipped in Buffalo sauce and eaten with your hands). Like a standard pair of straight-leg, dark wash jeans, Velveeta works for all types of people. Don’t even get me started on Velveeta and charcuterie. Its mild flavor makes it the ideal accompaniment to mustards, jams, and honey. Its soft texture makes it perfect for spreading on a cracker or an apple. I know people will disagree with this statement, but I even believe Velveeta can be added to a cheeseboard. If you’ve been to a football tailgate or neighborhood potluck, you can attest to this fact. Tossed into a crockpot with a can of Ro-Tel diced tomatoes and green chilies, Velveeta truly ascends to an elite cheese. You can find this classic recipe on the back of any rectangular box of Velveeta. While all other preparations are wonderful, queso is where Velveeta really shines. You can even use your brick of Velveeta to make chocolate fudge! Trust me, I have and it’s really, really good. It’s a wonderful burger topper for your next BBQ. Add a slice to a grilled cheese or mix chunks of it in with macaroni for the perfect meal. Nothing, and I mean nothing, melts like Velveeta. Its most iconic trait is that it melts like a dream. They call Velveeta “liquid gold” for a reason. It is so delicious that I don’t even care that it is technically categorized as a “ pasteurized prepared cheese product” and not really cheese at all. Velveeta has everything you could want in a cheese: It’s creamy, salty, rich, and utterly (or should I say udderly) addictive. I don’t need to hear about the merits of manchego or the butteriness of burrata to know I’m right.
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