lol, i wouldn’t call ezmac/velveeta mac n cheese a culinary hit exactly lol. it’s just cheap and convenient, so its on the shelves and in the pantry.
its ancestral dish is a bechamel/mornay sauce based pasta that uses cheddar, so if executed with its traditional ingredients as a light roux mother sauce, its pretty badass.
but the industrial variant is cheaply powdered everything with added salt so it can sit on a shelf for years and ready to reconstitute in minutes.
lol, i wouldn’t call ezmac/velveeta mac n cheese a culinary hit exactly lol. it’s just cheap and convenient, so its on the shelves and in the pantry.
its ancestral dish is a bechamel/mornay sauce based pasta that uses cheddar, so if executed with its traditional ingredients as a light roux mother sauce, its pretty badass.
but the industrial variant is cheaply powdered everything with added salt so it can sit on a shelf for years and ready to reconstitute in minutes.
At my local poverty grocery store they sell off brand Velveeta… It’s labeled “cheese loaf”.