Cheese

Cheese

Has Velveeta changed?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cheese 28

Has Velveeta changed?

greygarious | Aug 9, 2009 11:47 AM

I hadn't bought a brick of regular Velveeta in perhaps 30 years, although I'll plead guilty to occasionally using a smaller package of the store-brand equivalent as part of the blend for mac&cheese.

I decided to make zucchini cubes baked with Velveeta and Grapenuts. It's been so long since I was served this that I really can't remmeber the specifics, and was unable to find a recipe. It's in the oven now - used my judgment and tossed zucchini with a little Wondra flour, cubed Velveeta, and green garlic (original may have had scallion/onion, or neither), plus black pepper, topped with Grapenuts mixed with melted butter. The Velveeta looked paler in color than I recall, and with even less taste. I'd toyed with adding cheddar cheese powder, then forgot (I can always stir it into the serving dish if it relaly needs it).

I know, Velveeta is anathema in these parts of the Internet - the reason it works in this dish is that it is creamy when melted and does not overpower the mild flavor of the squash.

Want to stay up to date with this post?

Recommended From Chowhound