Mmmmmmmm, delicious!

A 180 mph yellow brick that turns left! This is Velveeta simplicity, indeed. Thanks for the pics, jonmc.

And if the car happens to crash and catch fire, it melts better than cheddar.

That casserole looks horrid. What's on top? Hard-boiled eggs? Mushrooms?

I make a mean nacho cheese dip with Velveeta, Rotel Mexican tomatoes, and chili powder.

It's basically mac and cheese with deviled eggs on top. Sounds...odd. Plus the recipe calls the cheese "glorious".

It's horrible, but I have a brick in the fridge at all times. It may not be cheese, but it is glorious.

It's not really cheese, but an incredible simulation!

And the Velveeta and Rotel Nacho Dip is better than 95% of everything claiming to be "nacho" (IncludingEspecially the Jack Black movie)

And Velveeta is the only reasonably acceptable Mac & Cheese shortcut (that is, without making a roux).

But for me, a 2 lb. brick (which is such a better deal than a 1 lb. brick) will last so long, I have to throw some out because it's getting moldy. (Yes, given enough time, even Velveeta gets moldy)

How long does that take?

The only thing better than Velveeta is the free government cheese my grandparents used to get. So many of the great sandwiches of my youth were based on that melty governmental goodness.

It usually takes 4-5 months to start growing blue fuzz on its own, but if stored near other old cheese or meat, it is very easily influenced...