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Old 10-11-2005, 10:09 AM   #31
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I usually only buy the Velveeta when I have an urge for Rotel dip. If it's not on sale, I'll use the Kroger brand. Sometimes I'll put sausage or ground beef in it, depends on my mood! My dd prefers it made with canned chili!

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Old 10-20-2005, 02:49 PM   #32
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Okay, for the person who posted the recipe they found on Oprah, call me crude, but what part of Oprah was this dish found on, because I beg to differ on the amount of calories this dish has, given the entire stick of butter, and I thought that 2oz of cheese was equiv to 1/4c, not 1/2c, and this recipe is just ttttoooo artery clogging for me.

The only time I like velveeta is when it comes in the jars of tostitos salsa, or from Wings & Things, in a hot cup to go w./ the steak fries.
Velveeta, eeewwww, but, I dare say, I used to eat it, I just won't now, not with all the wonderful cheeses out there.
Let me clue you into a great mac & cheese recipe that is to die for, and won't kill you. It is from cooking Light Mag.

1/4c flour
2TBSp butter
(add minced garlic &/or shallots if you wish)
2c 2% milk
1-2c cheese, depending on the variety

You're essentially going to make a bechamel sauce, and add cheese. Heat sauce pan over med heat, add butter, then garlic & shallots. Saute till translucent, then whisk in flour. Add the milk, and whisk till smooth. Stir w/ wooden spoon until mixture thickens (usually takes about 10 mins over med heat) You will know it is thick enough when it coats the back of the spoon. Remove from heat & add your cheese. Stir till melted, and season to taste. Add to your cooked pasta, and bake in 350 oven topped w/ breadcrumbs if you want, or just serve from the pan.
This is low cal due to the milk, and you can experiement w/ any cheese you like. I like a real cheddar, try roasted garlic cheddar, pepper jack, a smoked gouda is wonderful, as is Irish Blarney Smoked Cheese. Havarti w/ dill isn't bad either.
Do you have a Trader Joes where you are?? If so, GO, check out their cheese section. You can get 2 blocks of real cheese for the price of fake.
Trust me, try this recipe.


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Old 10-20-2005, 03:19 PM   #33
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My family loves Velveeta Cheese. In fact my mother always makes her mac and cheese with Velveeta.

I personally like velveeta melted, but I think if you try to eat it right from the block to see what it taste like you might not touch the stuff again.

Here is another recipe my mother loves with velveeta, sometimes she will use the Kraft processed cheese. Kids seem to love this recipe we ate it all the time when we were younger.

White cheezy spaghetti

In a big bowl that will fit in the microwave put in 2 cans of cream of mushroom soup, 2 cans milk and the amount of shredded cheese you want. We use somewhere around 2 cups.

Put in microwave and heat up just until cheese melts.

Toss in cooked spaghetti noodles and rotissare chicken pieces.

Place in casserole dish, top with crushed potato chips such as lay's and bake on 350 until bubbly and heated through.
Go Sooners
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Old 10-21-2005, 08:36 AM   #34
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Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.


1 tablespoon vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tablespoon butter

1/2 cup (2 ounces) shredded Muenster cheese

1/2 cup (2 ounces) shredded mild Cheddar cheese

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/2 cup (2 ounces) shredded Monterey Jack

2 cups half-and-half

1 cup (8 ounces) Velveeta, cut into small cubes

2 large eggs, lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Nutritional information: 798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber


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Oprah, Get With The Progr

Here is the whole page from her site. I know it sounds rich but is very good if you don't eat a lot of it. I just don't make this too often due to the fact my family want something else with it.

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