Not really a fan of boxed mac and cheese but gotta go with Kraft. Not sure I've ever even had Velveeta.
HuskerBoard
JJ Husker
4skers89
Is this a trick question since Kraft makes Velveeta? Mac and cheese made from cooked macaroni, milk, butter and cubed Velveeta with the right amount of salt is the best.
Toe
They're the same company. Velveeta doesn't even contain any actual cheese anymore, though.
JJ Husker
Yeah, I much prefer homemade mac and milk with some Velveeta chunks thrown in. Or the pièce de resistance, full blown homemade, baked in the oven Mac and cheese with multiple cheeses, bacon and crunchy topping.
4skers89
@Comfortably Numb when is the last time you made Velveeta mac and cheese? @Toe got me researching and apparently "In the 1980s, Velveeta used the advertising jingle, "Colby, Swiss and Cheddar, blended all together" in its US television commercials to explain its taste and texture because real cheese was used in the product at that time" . I'm curious if it tastes the same.
JJ Husker
@4skers89 My wife has made some within the last month or two. I wouldn’t call it Velveeta Mac and cheese but rather Mac and milk with some velveeta cheese in it. It tastes like it always has to me. :dunno I mean it’s a processed cheese, similar to Kraft American slices, so I’m not sure if there is any “real” cheese in it or not. That’s the closet cheese I can compare it to. It sure doesn’t taste like Colby, Swiss or cheddar.
Toe
@4skers89
Ingredients for Velveeta: Milk, Whey, Milk Protein Concentrate, Whey Protein Concentrate, Water, Sodium Phosphate, Contains Less than 2% of Maltodextrin, Milkfat, Salt, Dried Corn Syrup, Calcium Phosphate, Lactic Acid, Sorbic Acid as a Preservative, Sodium Alginate, Sodium Citrate, Lactose, Buttermilk Solids, Enzymes, Cheese Culture, Vitamin A Palmitate, Apocarotenal (Color), Annatto (Color).
Ingredients for Kraft Singles: Milk, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Whey, Milk Protein Concentrate, Milkfat, Sodium Citrate, Contains Less Than 2% Of Calcium Phosphate, Modified Food Starch, Whey Protein Concentrate, Salt, Lactic Acid, Annatto And Paprika Extract (Color), Natamycin (A Natural Mold Inhibitor), Enzymes, Cheese Culture, Vitamin D3
So yeah, one contains some actual cheese, and it ain't Velveeta. That said, some people get way too snobbish about this stuff. The real point of this stuff is its texture, not its taste.
Ingredients for Velveeta: Milk, Whey, Milk Protein Concentrate, Whey Protein Concentrate, Water, Sodium Phosphate, Contains Less than 2% of Maltodextrin, Milkfat, Salt, Dried Corn Syrup, Calcium Phosphate, Lactic Acid, Sorbic Acid as a Preservative, Sodium Alginate, Sodium Citrate, Lactose, Buttermilk Solids, Enzymes, Cheese Culture, Vitamin A Palmitate, Apocarotenal (Color), Annatto (Color).
Ingredients for Kraft Singles: Milk, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Whey, Milk Protein Concentrate, Milkfat, Sodium Citrate, Contains Less Than 2% Of Calcium Phosphate, Modified Food Starch, Whey Protein Concentrate, Salt, Lactic Acid, Annatto And Paprika Extract (Color), Natamycin (A Natural Mold Inhibitor), Enzymes, Cheese Culture, Vitamin D3
So yeah, one contains some actual cheese, and it ain't Velveeta. That said, some people get way too snobbish about this stuff. The real point of this stuff is its texture, not its taste.
JJ Husker
Hey, it tastes good and melts nicely. And it does have milk, whey and cheese culture so I think we can say it contains cheese. That’s basically all mozzarella cheese has in it....
knapplc
Here's the definitive Mac & Cheese recipe. It's better than Kraft, it's customizable, it takes the same amount of time as Kraft, & it has fewer ingredients.
3 oz macaroni (or other pasta as you like)
3 oz cheese, shredded (I use extra sharp cheddar, or a blend of cheeses)
3 oz evaporated milk
Put the macaroni in a pot & add just enough water to cover the pasta. Boil until the water is just gone - do not drain. If you're draining, you used too much water. Once the water is gone, turn off the heat, add the evaporated milk, stir, then add the cheese & stir until creamy. Serve immediately.
This recipe comes from the food guru Kenji Lopez-Alt. You can find his instructions here. This serves one person. If you want to scale it up, just use the same weight of ingredients - 6oz pasta, 6oz cheese, 6oz evaporated milk. I just made this last weekend & the party scarfed it down. You can use any decently-melting cheese and/or any pasta shape to change things up.
3 oz macaroni (or other pasta as you like)
3 oz cheese, shredded (I use extra sharp cheddar, or a blend of cheeses)
3 oz evaporated milk
Put the macaroni in a pot & add just enough water to cover the pasta. Boil until the water is just gone - do not drain. If you're draining, you used too much water. Once the water is gone, turn off the heat, add the evaporated milk, stir, then add the cheese & stir until creamy. Serve immediately.
This recipe comes from the food guru Kenji Lopez-Alt. You can find his instructions here. This serves one person. If you want to scale it up, just use the same weight of ingredients - 6oz pasta, 6oz cheese, 6oz evaporated milk. I just made this last weekend & the party scarfed it down. You can use any decently-melting cheese and/or any pasta shape to change things up.