The best mac and cheese I’ve ever made was very creamy. The recipe called for heavy cream, tons of butter, and tons of cheddar cheese.
This year, for Thanksgiving, I wanted to make mac and cheese, but I didn’t want to do my usual mac and cheese recipe. It’s very involved and takes a lot of ingredients. So I had the brilliant idea of using Velveeta as a base for my cheese sauce. What could go wrong?