I know, I know. One minute I’m talking about removing preservatives and convenience from the household, and the next minute I’m talking ab0ut using pancake mix and Velveeta. While pancake mix has roots in real food, (it does have flour, baking powder, salt, somewhere in that ingredient list), Velveeta is one of those mystery foods. It’s a cheese product. And it’s shelf stable. Scary. But there are two uses for Velveeta for which there just isn’t a substitute, so I’ll go ahead and use it, and enjoy it. The first use is for homemade macaroni and cheese. I’ll tell you, I’ve spent years trying to come up with the perfect mac-n-cheese that doesn’t use Velveeta, and none of them can mimic that creamy texture that only a “processed cheese food” can provide. I stopped hunting for the perfect mac-and-cheese the day I heard a well-known chef admit that they used Velveeta in their restaurant, because there was nothing else that compared. One of the best macaroni and cheeses that we get out uses Velveeta, I suspect. They use real cheese as well, and I suspect sharp cheddar, gouda, and Velveeta, but there is no denying the creamy texture Velveeta provides.
But I don’t use it very often. My macaroni and cheese comes out about once a month or so, and yesterday, I made Another Cheeseburger Soup, which comes out about twice a year. As soon as I dipped into that bowl of creamy cheeseburger goodness though, I knew the Velveeta was so worth it. This soup was first brought to my attention by Sweetnicks, and while I had a cheeseburger soup I was already making, hers was slightly different, and I liked the looks of it, so I tried it. And was completely blown away by how easy it was, and how delicious it was.
There is one step in it that is a little bit strange from normal soup making, at least for me. And that is that after most of your soup has come together, you make a roux in a saucepan and then add it straight to the pot of soup. It thickens the soup up a touch, and also helps the Velveeta to distribute evenly. Between the roux and the Velveeta, you end up with a fabulous creamy, velvety texture that holds up really well. I left this in the crockpot last night set to low, and had no issues with it separating at all, as I usually do with cheese soups and chowder. I also should share that I made two changes to the recipe. One, is that I don’t add salt. Between the chicken broth and the Velveeta, there was plenty of salt for my taste. And secondly, I leave of the sour cream at the end. Admittedly, I don’t think I’ve ever actually tried it with the sour cream. The first time I made this soup, I accidentally forgot about it, and then the second time, I thought the added fat and calories just wasn’t necessary, so I leave it off. I bet it adds another layer of decadence though, so if you feel like adding it, by all means.
I’ve shared this soup before, and once again, I forgot to take a picture, but believe me when I say that if you haven’t tried this, you’re missing out. And it’s totally worth using the Velveeta. Oh, one last note. As I’m reading through the ingredients, I’m realizing that I totally left out the milk! I ended up using about 5 cups of chicken broth though, so it worked out just fine, but it’s very interesting that it still was so creamy and delicious without the milk.
Another Cheeseburger Soup
1/2 lb browned ground beef
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1 1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream
Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add broth, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.
I agree with you! There is nothing like velveeta (probably a good thing)!
I like it in both of those things too–although I usually use cream cheese in cheese soups to try to emulate it. But it is absolutely necessary for mac-n-cheese, no doubt.
Lucky, it is a very good thing there is nothing like Velveeta.
Laura, if I don’t use the Velveeta, the kids don’t eat it, it took me a very long time to reconcile myself with this. 😉
I use Velveeta for chili-con-queso as well…if you have another way to make good creamy, dippable and creamy chili-con-queso, I’d love to know!!!
Terri, I don’t ever think to make CCQ, but I imagine if I did, that would be another place I used it. I tried to make it from scratch once, according to a recipe and it was soooo awful.
you can make your own velveeta!
at least with lactic cheeses like ricotta or goat cheese.
mix till fluffy with a bit of baking soda and salt. melt over a double boiler with a tbsp of butter. place in a mold, scoop off excess liquid that will form, and refrigerate. if you need that orange color, use annatto!