Survive the Velveeta Shortage: Eat Better Cheese
Photo credit: Facebook/Velveeta
Is it just us, or is there a new food shortage every week these days? The latest victim: Velveeta, the gummy block of processed, neon-orange cheese that probably lived in your refrigerator when you were a kid.
"Given the incredible popularity of Velveeta this time of year, it is possible consumers may not be able to find their favorite product on store shelves over the next couple of weeks,” Kraft spokeswoman Jody Moore told Ad Age. “Our retail customers are aware of the situation and we expect it to be a short-term issue.”
And right before the Super Bowl! What a publicity stunt shame. But don’t fret. For every classic Velveeta dish, there are other delicious options for attaining optimal cheesiness.
1. Manchego for a Spanish-Style Cheese Dip
Photo credit: Epicurious
Microwaved Velveeta is probably the easiest cheese dip ever; we’ll give you that. But with a teensy bit more work, you get a cheese dip that isn’t, well, microwaved Velveeta. We like the looks of this creamy queso fundido containing Spanish chorizo, refried pinto beans, and a nutty, buttery Manchego.
2. Cheddar, Havarti, and Muenster for Your Mac n’ Cheese
Photo credit: Everyday Food
Why settle for one cheese when you can have three? This macaroni melds a trio of great melting cheeses that are totally ideal for one another: sharp cheddar, smooth havarti, and earthy muenster.
3. Parmesan for Your Cheese and Broccoli Soup
Photo credit: Food52
We always felt sick after a few spoonfuls of the overly rich Velveeta-broccoli soup of our youth. (OK, no, it was kind of trashy-delicious.) This toned-down version with lemon and Parmesan is way more elegant, and probably won’t require a two-hour nap and an examination of one’s life direction afterwards.
4. Mexican Chihuahua Cheese for your Tortilla Soup
Photo credit: Food52
Instead of putting Velveeta in your soup, sprinkle some Mexican Chihuahua cheese on top of it. The result is a daintier dish with a more nuanced flavor—you’ll actually be able to taste the chile, tomato, and onion through all that cheese. Try this version from Rick Bayless made with chard.
5. Cheddar or Monterey Jack for Your Chile con Queso
Photo credit: Getty
We admit it: Velveeta makes a ludicrously smooth chili con queso. But give super-processed cheese a pass in favor of a velvety dip with a mix of cheddar and Monterey Jack from Lisa Fain, author of “The Homesick Texan Cookbook,” or this Monterey Jack number from Food52 spiced with turmeric, paprika, cayenne pepper, and green chile.
Who needs Velveeta, anyways?
