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Posted on 5/24/11 at 1:52 pm to Joe
They wouldn't use Velveeta , they would use Golden velvet... a knock off brand that is cheaper. But no, I don't know the recipe.
Tons of restaurants use a velveeta type cheese. It's a good way of making a cheese sauce or soup without worrying about coagulation.
Tons of restaurants use a velveeta type cheese. It's a good way of making a cheese sauce or soup without worrying about coagulation.
Posted on 5/24/11 at 1:54 pm to Joe
it uses some kind of processed cheese, I don't know if it was velveta specifically, but for the topping they did use some kind of melt-friendly cheese because it stayed liquidy and melty for the whole shift. Also, its made with penne pasta, not elbow macaroni. It looks like it could be kind of close, but I would minus the tomatoes, and several beaten eggs
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