And yet here she is, and she is glorious. I knew already it would be stable, but there has never before in the history of food been a cheesy, creamy sauce that actually is just as good on the second day. Last night I made too much, so I decided to put it to a proper test by reconstituting it from the cold, refrigerated pudding it formed overnight. The reason this is posted immediately after its cousin, Cauliflower Gnocchi Mac n Cheese, is because it does the unthinkable: it used up my reheated, leftover cheese sauce. In addition to being able to make smooth, stable cheese sauce out of just it, cheese, and a liquid base (water or milk), you can use it to turn ANY kind of cheese you want into Velveeta. Molecular science aside, the ability to thwart elemental structure and transmute cheese into molten queso lava is the kind of power all people with a God complex crave, and so I have had a lot of fun these last two weeks. It is fancy enough for a holiday but comforting enough for an every day meal.I learned not long ago that it’s the magic ingredient that turns cheese into Velveeta, and have been obsessed with it ever since as I have never actually eaten Velveeta and now I know I will never have to.
Give this recipe a try for your next gathering or as a side dish this week. There really is nothing better- pure comfort in a bowl and it has broccoli so it is totally good for you (wink wink). This broccoli cheese casserole becomes gooey bubbly goodness.
Stir to combine, then pour mixture into a 9 x 13 inch baking dish. Put the cheese in a large pot with milk to melt until smooth.Īdd the broccoli to cheese sauce, then add half the cracker crumbs.
Strain and set aside.Ĭut Velveeta into chunks. Place crackers into a large zip top bag and crush with your hands (gently smoosh)Ĭook broccoli in boiling water for about 4 minutes.
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