velveeta on my mind.


looking back through the recipes i’d saved

from days of yore

when the trio of daughters were young and hungry

i found this very important recipe

cut out to keep it safe

for fear i would forget how to make it

definitely a keeper

one to pass down through the generations

it had three steps after all

how was i supposed to remember all of that?

is velveeta really considered a cheese

or more cheese-ish?

“cooking is a philosophy; it’s not a recipe.”

-marco pierre

“i love velveeta cheese.”

-dolly parton

68 responses »

  1. As part of my misspent younger days, I worked as a freelance technical writer. One of my gigs was Kraft, where I wrote manuals for some of the lines, including the Velveeta “cheese”, which was made in massive scary vats the size of swimming pools. There were many (apocryphal, I’m fairly sure) stories to terrify the uninitiated about drownings and disappearances. But what I most remember was the strong mechanical smell of the stuff. I haven’t eaten it since, of course. (But I wouldn’t say no to a nice serving of blue box mac & cheese, because I’m all about inconsistent…)

    Liked by 3 people

  2. I remember being served Velveeta in sandwiches and mac and cheese as a kid. It is a processed cheese, like most cheeses are anymore, and kept unique by its square log form and its slightly sticky texture. I think it’s what the less wealthy purchased because they couldn’t afford a block of real cheddar cheese?

    Liked by 1 person

  3. Velveeta serves a singular purpose: to make a “Queso” sauce that is used to cover everything and anything you want to dip into it: chips, veggies, or just use it as a topping…is it real food? Sometimes that’s not the question to ask!


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