I'm ashamed to admit this- but I use Velveeta in my Mac and cheese. When people tell me its' the best cheesy mac they've ever had, it lights up my heart... until they ask what's in it.. lol I use a whole loaf of Velveeta and 3lbs of either the seriously sharp cheddar by Cabot or the Adams Special reserve cheddar that's in red wax. I first saute 1 full stick of butter with 3 large tbsp of minced garlic. Then I add 2 cups of heavy cream and allow it to simmer. Then I add the cut up Velveeta and then shortly add the cheddar. It takes a while on consistently adding a little cream to the mix while stirring.. but it turns into this beautiful fluffy mixture that I quickly add my hot boiled noodles to and stir the hell out of it. I bake half and leave the other half just fresh off the stove top. It's always gone, no matter how much I make - and I've made 50 lbs of this for a catering event.

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