January 26, 2012
I have a new quest: how to make items like mac-n-cheese or cheesy eggs or gooey grilled cheese without Velveeta. Velveeta is one of a handful of things that Phil and I cannot find a natural replacement for. We try our hardest to avoid processed food as much as possible, but this is one thing that stumps us. I have recently come across a recipe for “homemade American cheese” from America’s Test Kitchen, so that will be my next task to try.  In the meantime, I made this macaroni and cheese tonight that is THE closest I have come to the flavor and creaminess of Velveeta in mac-n-cheese. Here is the original recipe. Next time I make it, I will reduce the dry mustard by half and not include the red pepper (my kids are not keen on heat). I will also use a Gruyere and/or a rich Wisconsin cheddar (rather than a off brand plain block cheese). Even with all these adjustments, it’s a keeper!

I have a new quest: how to make items like mac-n-cheese or cheesy eggs or gooey grilled cheese without Velveeta. Velveeta is one of a handful of things that Phil and I cannot find a natural replacement for. We try our hardest to avoid processed food as much as possible, but this is one thing that stumps us. I have recently come across a recipe for “homemade American cheese” from America’s Test Kitchen, so that will be my next task to try. 

In the meantime, I made this macaroni and cheese tonight that is THE closest I have come to the flavor and creaminess of Velveeta in mac-n-cheese. Here is the original recipe. Next time I make it, I will reduce the dry mustard by half and not include the red pepper (my kids are not keen on heat). I will also use a Gruyere and/or a rich Wisconsin cheddar (rather than a off brand plain block cheese). Even with all these adjustments, it’s a keeper!