Kraft.
Velveeta's selling point that their cheese is a sauce rather than a powder is bullshit.
That just means A: It's harder to mix, and B: There will always be a small handful of the pasta that the cheese managed to get inside of, so you'll get a bite or two that's almost overpowering with cheese while the rest is weak by comparison.
Can't the powder get stuck into little bunches too?
What's the difference? In both cases you should mix them with milk and boil it in a separate sauce pan.I'm talking about the Velveeta cheese sauce, not the Kraft cheese powder.
You gotta boil the power/sauce with the milk before mixing it with the pasta so that doesn't happen. If you add the milk and powder with the pasta at once then of course it's not going to distribute well.
Amateurs.
What's the difference? In both cases you should mix them with milk and boil it in a separate sauce pan.
Shut yo mouth boy. You gotta use milk when making Kraft anyways, and it's not a lot of milk. The cheese and milk are both dairy so what the deal?Ewww. You put milk in it???
I like it thick and creamy No milk for me.