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We always served it with Fritos scoops or tortilla chips and let me tell you.this dip disappeared lightning FAST. This always consisted of two name-brand ingredients melted together in the microwave or slow cooker: a rectangle of bright orange processed "cheese" ( Velveeta) + a can of diced tomatoes with chiles ( Rotel).ĭid you eat the same cheese dip growing up or is this just a Midwest thing? I'd be curious to know.

If I was lucky, the host (or mom if I was at a friend's house for a sleepover) would make hot cheese dip, fondly called queso for short. AB's recipe calls for sharp cheddar, but he has other ingredients that ameliorate potential graininess.Let's be honest, one of the best parts of hosting or attending a gathering is the food, right? ( You obviously know where my priorities lie.ahem!) Some of my favorite party snacks growing up were meat & cheese platters, sour cream & onion dip + raw veggies, 7 layer bean dip, mozzarella sticks, potato skins, hot spinach & artichoke dip, and canned black olives. For me a happy medium (so to speak) is store-brand medium cheddar. I'm not sure that I'd recommend going that far except for pre-teen palates. Some people go so far as to use (gasp) American cheese or even (double gasp) Velveeta for smooth melting. High quality, expensive cheeses tend to be aged, making them melt with a texture you might consider grainy. One more thing - Cheese sauce for mac 'n cheese is one application for which high quality (read that "expensive") cheese may not be your best choice. I would recommend mastering this then moving on to (written and highly rated) recipes that start with a bechamel. That doesn't make for smooth melting.Īlton Brown's stovetop recipe is about as simple as homemade mac 'n cheese gets. Pre-shredded cheese is covered with cellulose so it doesn't clump up in the bag. You're right again, pre-shredded cheese is not a good idea. Once you've got a good white sauce, then you add the shredded cheese. You're right, that starts with a roux which requires flour, or at least some kind of starch. Generally it starts with a bechamel, also known as a white sauce. Without a solid recipe, even experienced cooks can royally screw up mac 'n cheese. I know it seems that mac 'n cheese should be a simple thing for a beginner cook to make.