velveeta

If someone were to ask me, "What's your guilty pleasure food?" there's only one thing I can honestly answer: Velveeta. It's so bad . . . yet it's so good! Technically Velveeta isn't a cheese, but a "processed pasteurized cheese product" that has a creamy texture, mild cheddar flavor, and characteristic artificial-orange color.

Velveeta's most endearing quality, however, is its wonderful ability to melt; once heated, it becomes as smooth as velvet. Since 1928, when Kraft first introduced it to America kitchens, Velveeta has been used to make macaroni and cheese and my personal favorite, nacho cheese dip.

While I enjoy the traditional queso dip (a mixture of Velveeta and Ro-tel, a line of canned tomatoes and green chiles popular in Texas), I prefer this jazzed-up rendition. The refried beans provide a nice meatiness and the cumin gives it an element of smoke.

See how to make this gooey, insanely delicious dip.

Twice-baked potatoes are quite possibly my favorite dish of all time. It's odd how I've never written about them, because for the first 20 years of my life, my annual birthday dinner included my dad's famous twice-baked potatoes.

Seriously, these twice-baked potatoes are so good that I lick the bowl when making them. The secret to them — now keep an open mind here — is Velveeta. It's smooth and creamy and melts wonderfully, and makes these twice-baked potatoes absolutely addictive. We've tried other cheeses: gruyere, cheddar, monterey jack, but we always come back to the Velveeta.

Another key to a fluffy and thick filling is copious amounts of butter and milk. I never said they were healthy, but they are downright delicious. I advise serving them how my dad does: next to a generous portion of steak! To indulge in my beloved twice-baked potatoes, get my father's recipe after the break.

When I was little my favorite meal was Kraft macaroni and cheese with slices of Ballpark hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes crave an intensely creamy stove-top mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac. Surprisingly, it's very quick and easy to put together and the resulting dish is comforting and nostalgic, yet a little more gourmet. To ensure a smooth rich texture, I combined Velveeta — what can I say, it's a guilty pleasure! — with a good-quality, extra-sharp cheddar. The mixture works wonderfully and from now on instead of reaching for a box, I'll reach for this recipe! To do the same, get it now and read more