Velveeta pasteurized process cheese spread

Cut it into small cubes and warm it gently in a saucepan, stirring often; add a splash of milk if you want a thinner sauce. In a microwave-safe bowl, heat it in short bursts, stirring between each, so the edges do not overheat.

It melts into a smooth base for macaroni and cheese, nacho dip and queso-style sauces. Stir it into hot pasta, or melt it with tomatoes and chillies for a dip served with tortilla crisps.

Wrap it tightly or keep it in an airtight container and refrigerate it. Use a clean knife each time, and follow the storage directions on the packaging for how long to keep it.

You can freeze it, but thawing may make the texture crumbly or less smooth. It works better in a cooked sauce or casserole than sliced or spread straight from the pack.

For a similarly smooth melt, use processed cheese spread. For a sharper flavour, make a sauce with grated Cheddar and a little milk; it may be less glossy and can separate if boiled.

No. Velveeta is a processed cheese product made by blending cheese with other dairy ingredients and emulsifying salts, which help it melt smoothly; Cheddar is a natural cheese with a firmer texture and sharper flavour.

A small portion is about 28 g, roughly a thumb-sized block. It is rich and salty, so that amount can go a long way stirred through pasta or melted into a dip.