Two-Step Macaroni and Cheese

Velveeta has  sodium citrate which breakdown cheese and make it soluble in a liquid.  

Velveeta has  sodium citrate which make any cheese soluble in a liquid.  To keep this recipe, just mix your favorite cheese with velveeta and it should work.

No there is not something wrong with using real cheese - but Velveeta becomes liquid quicker than real cheese.  Real cheese works fine - but has a different taste than Velveeta.

Yes you can, but you will have to create a béchamel

Add your real cheese with 1/2 cup of velveeta (3 oz).  Velvet will make your cheese soluble in milk

I enjoyed this recipe and it brought back many memories of my mother's cooking. This recipe probably goes back to the 1927 market introduction of Velveeta, and for new cooks is a great place to start. I added diced bell pepper, chili powder, and diced ham. For the gastronomic-Nazis who are disturbed that this recipe uses pasteurized processed cheese either offer an alternative or take your complaints to a more appropriate forum such as clicking on the contact tab at the bottom of this page. .

I've used this recipe many times and I find nothing wrong with Velveeta cheese. My mom used it, my sister uses it and I use it. As far as the recipe is concerned, I use a little more dried mustard and I also add garlic powder and a little hot sauce. I also use 2% milk Velveeta. I don't see much difference in the fat content of gouda or full fat cheddar cheese. It should all be eaten in moderation.  

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Haven't bought Velveeta in years, not sure I could. Is there something wrong with using real cheese?

Holy deliciousness! There were no leftovers. 'Nuff said.