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Posted on 5/20/26 at 7:10 am to moontigr
quote:
fettucine made w/ Velveeta isn't fettucine.
Posted on 5/20/26 at 7:43 am to Shwapp
This is a perfect example of how I ended up starting this thread.
Posted on 5/20/26 at 9:52 am to moontigr
You offered an opinion but no recipe. Velvetta isn’t considered real cheese but it was designed to melt smooth and creamy which is why it’s perfect for fettuccine. Then you add other cheeses to alter the taste to your liking.
It wasn’t written in the recipe but I know for a fact my pawpaw used whatever end piece of cheese they had left at the local deli to put in his fettuccine.
It wasn’t written in the recipe but I know for a fact my pawpaw used whatever end piece of cheese they had left at the local deli to put in his fettuccine.
This post was edited on 5/20/26 at 10:11 am
Posted on 5/20/26 at 10:12 am to moontigr
quote:
fettucine made w/ Velveeta isn't fettucine.
Man, I know it's cool to hate on Velveeta, but I like it in crawfish fettuccine and chicken spaghetti.
Posted on 5/20/26 at 11:41 am to Blue52
I make a Shrimp and Tasso Alfredo Pasta. I’ve been asked to make it again for a Birthday Party. Made it last year, even the young kids were eating two bowls.
Posted on 5/20/26 at 8:55 pm to Blue52
Louisiana Cookin
Use this recipe and substitute shrimp for crawfish. Ive also made it with chicken and that was good too.
Use this recipe and substitute shrimp for crawfish. Ive also made it with chicken and that was good too.
Posted on 5/30/26 at 7:11 pm to Hat Tricks
Made this tonight, and honestly.. It was really solid. It isn't overly Velveeta-y at all like, say, a chicken spaghetti would be. This recipe is basically doubled what my chicken spaghetti recipe is but with the same amount of Velveeta I use in that, so the sauce was a lot looser and not overly thick. If anything, I'd say the Velveeta was just like a shortcut emulsifier.
I added a few things I had on hand just to use them up: tomato paste with the aromatics, a can of diced green chilis to go with the Rotel.. and a good bit of Crystal into the cheese sauce. Also trinity that I had caramelized to deeply brown color for like 2 hours a few weeks ago and froze, made from Guidry's containers that were soon to go bad if not used, so it was richer in flavor in that regard.
This recipe makes a ton. We both ate, then I filled up 5 separate quart containers for friends/the freezer.
I added a few things I had on hand just to use them up: tomato paste with the aromatics, a can of diced green chilis to go with the Rotel.. and a good bit of Crystal into the cheese sauce. Also trinity that I had caramelized to deeply brown color for like 2 hours a few weeks ago and froze, made from Guidry's containers that were soon to go bad if not used, so it was richer in flavor in that regard.
This recipe makes a ton. We both ate, then I filled up 5 separate quart containers for friends/the freezer.
This post was edited on 5/30/26 at 7:12 pm
Posted on 6/16/26 at 12:43 pm to Shwapp
About to make pawpaws recipe for the second time, got a huge crew on vacation with us. First group I made it for loved it.
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