The last few times I've made Texan's favorite dip, Queso, I started like I have for several decades - melting Velveeta with Ro-Tel, but the Velveeta didn't melt properly. The first time this happened, thought I was doing something wrong. Or just got one box of bad, or old, Velveeta, maybe.
But then I did a little investigating, and label reading, and realized they've changed the formula for Velveeta. Now it's horrible. Less dairy (ie, real cheese). Won't melt properly. Disintegrates into a gooey, lumpy mess.
Went online to find if anyone else was having problems with Velveeta not melting properly and, whatdaya know, a great many folks are having that problem.
Suggestions for substitutes that are still made the way Velveeta used to be made were: Kroger Nice & Cheesy, and Clancy's, sold at Aldi and Trader Joe's (supposedly they're owned by the same company).
Has anyone else had this problem with Queso Dip, or Mac & Cheese, or cheese sauce for broccoli & cauliflower, or any of the other myriad things folks use Velveeta for?
And suggestions for substitutes?
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