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I think its anti- american to use anything but Velvetta super bowl weekend.
So my stepson tells me and he actually IS a Chef! I once asked him about it - he made a dip for one of our parties and it was Hormel Chili and Velveeta. I asked him about the Velveeta and he said, no matter what you try to make it out of, if you don't use Velveeta it won't taste right. He also is very health conscious but agrees that once or twice or even three times a year isn't going to hurt anyone. I listen to him!
So my stepson tells me and he actually IS a Chef! I once asked him about it - he made a dip for one of our parties and it was Hormel Chili and Velveeta. I asked him about the Velveeta and he said, no matter what you try to make it out of, if you don't use Velveeta it won't taste right. He also is very health conscious but agrees that once or twice or even three times a year isn't going to hurt anyone. I listen to him!
I've had chili/Velveeta dip; I love it. Sometimes you just have to use what works best.
So my stepson tells me and he actually IS a Chef! I once asked him about it - he made a dip for one of our parties and it was Hormel Chili and Velveeta. I asked him about the Velveeta and he said, no matter what you try to make it out of, if you don't use Velveeta it won't taste right. He also is very health conscious but agrees that once or twice or even three times a year isn't going to hurt anyone. I listen to him!
Cheese isn't that BAD for you..geez.. I'm not saying eat it every day but it's by far not the worst thing you can eat.
Cheddar will smooth out beautifully if mixed with the right stuff.
1/3 cream cheese to 2/3 cheddar. You can add a splash of half and half if you want it even more silky.
I don't like a roux when making mac and cheese, and always use this blend to get a smooth, creamy cheddar.
Sorry, I just can't get past the plastic-like look and texture/taste of American cheese. Nothing against any of you who like it...I just never could get past the visual and textural.
Last edited by TerraDown; 02-03-2017 at 02:53 PM..
I'm looking to make a recipe for Chile con Queso this weekend and it calls for American cheese. I know about the singles that are commonly used to make grilled cheese and I know about Velveeta. I would rather use cheddar. Would it be as good? What is American cheese to you and I mean real cheese, not cheese food.
Even the crummiest cheddar is likely to be better than the finest American cheese! This is what I mean by "the finest American cheese:"
And let me stress that individually wrapped slices -- like cheese food! -- are only going to be found at the "inedible" end of the quality spectrum. They absorb far too much plastic taste to be passable even in a grilled-cheese sandwich. A lot of generic American cheeses are in fact cheese food. Kraft at least sells you the real thing.
I am as fussy an eater, and cheese consumer, as you are likely to find, and if I were making chile con queso, I would be using American cheese. I don't use it for any other purpose, but for this, it is lo mejor. Ask them to cut you a chunk at your grocer's deli if you don't want Velveeta. The Matt Martinez recipe Danbo1957 provided looks so good, I googled "Matt Martinez," and am going to make his version ofchili (con carne, not con queso) next time I make it.
You can get sharp American cheese at Walmart deli it's very good.
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I listen to him!
