What I actually wanted to post about Velveeta®

Now that my internet/brain is working again, I thought it would only be appropriate to post the one recipe that I actually make that contains that cheesy mystery substance.

This recipe combines the spicy flavor of Italian sausage with the smooth creamy goodness of a Velveeta® sauce to achieve a homey taste reminiscent of the casseroles served by German grandmothers when they stopped feeling like making an effort. It’s like the best homemade macaroni and cheese you can imagine, with little bursts of meaty flavor to make you better appreciate the way the calming cream sauce sticks to the roof of your mouth.

Creamette Casserole

1 lb Italian Sausage
1 box (3-4 cups) elbow macaroni
1 small box Velveeta cheese
1 stick margarine
½ cup flour
milk
parmesan cheese

Cook sausage and cut it into bite-size slices. Cook macaroni, drain. Make a white sauce (roux) using 1 stick margarine, ½ cup flour, and milk, adding a little extra milk to make it thinner. Cut ½ to ¾ of the Velveeta into slices and melt into the white sauce. Put half the macaroni into a greased 9x13 pan, add half the meat and pour barely half of the cheese sauce over it. Repeat layers. Add a fairly heavy layer of parmesan cheese on the top. Cover and bake 30 min. at 350. Then uncover and bake 15 minutes.

Something I discovered while Googling images for this post: www.creamette.com