Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Melting Velveeta?

Rachel--24

Recommended Posts

Rachel--24 Collaborator
Rachel--24
Posted

OK....I've already stated in the past that I'm not too good in the kitchen. Tonight I thought I'd try velveeta with my pasta. How do you melt the stuff? :unsure: I put it in a pot and it just clumped up and stuck to the pot...I tried the microwave and it got all dried up. :huh: What am I doing wrong? I ended up just putting the gooey clumps over my pasta...it definately wasnt distributed evenly like I'm used to. One spoonful w/ cheese clumps...the next w/out.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Jnkmnky Collaborator
Jnkmnky
Posted

Make sure the pasta is still really hot...don't rinse in cool water. Add a tbsp of milk and when you toss in the velveeta, make sure you've chopped it up into small to medium sized blobs. I just use a tsp to scoop it off the block. Then mix and stir for a bit. It really should melt.

Jnkmnky Collaborator
Jnkmnky
Posted

Oh, I guess you're saying you tried to melt the velveeta in a pot to pour over your pasta??? You don't do it that way. Just put small to medium sized blobs over the hot pasta. That's enough to melt it.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Oh, I guess you're saying you tried to melt the velveeta in a pot to pour over your pasta???  You don't do it that way.  Just put small to medium sized blobs over the hot pasta.  That's enough to melt it.

<{POST_SNAPBACK}>

Yeah...I was trying to melt it first :blink:

Thanks for letting me know...I did try to melt it *on* the pasta as well but I think the clumps were just too big at that point. Now I know. :D

SueC Explorer
SueC
Posted

It melts great in a crock pot!! I do it all the time for queso dip! I haven't tried it on the stove top but if you cut the velvetta up in small squares and put them in the pot on high it works great, it will take about an hour but it is nice and creamy. For great queso just add a can of rotel (or 2 if it is a big block), and some cooked ground sausage if desired! :)

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

Thanks Sue,

Unfortunately I don't have a crock pot (yet). It really takes an hour? Sheeesh...that seems like a really long time for cheese to melt. :unsure:

Now I want a crockpot so I can make Queso dip!!!! :D

mytummyhurts Contributor
mytummyhurts
Posted

I make a dip with velveeta. I put a little milk in a small saucepan and then start adding in chunks of velveeta until it melts and is nice and creamy. Then I add in salsa. Or you can do it in the microwave too. The key is not too much milk or else it's runny and gross.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


musikate Apprentice
musikate
Posted

Hi, Rachel,

If you overcook any cheese, it separates into clumps with liquid. There's no saving it once it gets to that point. Cheese must be gently melted, usually with some milk added, on low heat or just on top of hot pasta.

Kate

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Hi, Rachel,

If you overcook any cheese, it separates into clumps with liquid.  There's no saving it once it gets to that point.  Cheese must be gently melted, usually with some milk added, on low heat or just on top of hot pasta. 

Kate

<{POST_SNAPBACK}>

Thanks,

I think the main problem was that I didn't use any milk + I put a huge chunk in the pot rather then small pieces. Oh yeah..I probably had the heat on too high as well.

LOL...OK...I guess I pretty much did *everything* wrong as far as the velveeta goes. Next time I'll be a pro. ;)

grantschoep Contributor
grantschoep
Posted

Note, if you crave Mac and Cheese, especially the good kind(made with powder) ... :>

Kraft's powder cheese is gluten-free. Its alot easier than velveeta or other cheeses. My simple butt thinks it tastes better too.

grantschoep Contributor
grantschoep
Posted

Note, when I say Kraft's powder cheese, I mean the powder cheese from Kraft Cheese and Macaroni, the regular kind.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

Yeah...I do crave that stuff. Someone said they sell it in a can at Walmart but I didn't find it. Not a big Walmart fan anyway. I was worried about contamination from a reg. box of mac & cheese since I'm real sensitive. You never had a problem I assume? It seems like it would be a waste to buy the box and then throw the pasta away.

laurelfla Enthusiast
laurelfla
Posted

mmmm.... rotel dip!

everyday it seems like i hear of a recipe i hadn't thought about making in a long time just because i'd assumed it was forbidden! ;)

i didn't know Velveeta was ok. i need to get my crock pot from home and bring it down here.

Guest Lucy
Guest Lucy
Posted

I make the kraft sauce and give the noodles to my mother. I also do the rotel dip with hamburger rotel and velveeta, oh, its so good. We have it as a sunday night meal. It is sooooo good.

grantschoep Contributor
grantschoep
Posted
Yeah...I do crave that stuff. Someone said they sell it in a can at Walmart but I didn't find it. Not a big Walmart fan anyway. I was worried about contamination from a reg. box of mac & cheese since I'm real sensitive. You never had a problem I assume? It seems like it would be a waste to buy the box and then throw the pasta away.

<{POST_SNAPBACK}>

I'm not too worried about contaimination from the noodles in the box, the packets are always nicely seeled. Actually, once or twice I have had one with a little "hole" in the pack. I just give that box to my girfiend, who isn't celiac. Oh, she also eats all the pasta noodles that I don't use, so that gets eaten too.

I've been told that some places sell the cheese in a can too, some have said its by the parmisian cheese in the grocery store. I've never seen it. I did find cheese powder, its says to use on popcorn. I was thinking of trying that once, but I didn't as it wasn't kraft and I didn't feel like "trying something new.."

grantschoep Contributor
grantschoep
Posted

Oh, about the velveeta, I make it in the crock pot too. To make it extra good, I usually like to buy a couple fresh habenero's cut them in half, and let the "cook" into the velveeta. Though, I made this for a picnic party one summer. I didn't get to talk to everyone about what I puy in there. There were 2 "casulties, people who thought the habenero's were peppers or something. :>

celiac3270 Collaborator
celiac3270
Posted

They do sell the powder in a can... it should be in the popcorn section (cause it can supposedly be used to top that, as well). I probably mentioned that wherever you read it :D

PreOptMegs Explorer
PreOptMegs
Posted

TO melt velveeta I always cube it up and add just a little bit of milk (or water) to "get it going". WOrks every time!

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Oh, about the velveeta, I make it in the crock pot too. To make it extra good, I usually like to buy a couple fresh habenero's cut them in half, and let the "cook" into the velveeta. Though, I made this for a picnic party one summer. I didn't get to talk to everyone about what I puy in there. There were 2 "casulties, people who thought the habenero's were peppers or something. :>

<{POST_SNAPBACK}>

LOL...poor unsuspecting picnic people. Habenero's are a little too much for me. It sounds yummy though...I'd probably go with a jalepeno instead.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
They do sell the powder in a can... it should be in the popcorn section (cause it can supposedly be used to top that, as well).  I probably mentioned that wherever you read it :D

<{POST_SNAPBACK}>

Really? Do they have it in all the Wal-Marts? I'll have to look again...I went down all the aisles but I was mainly focusing on the mac & cheese section.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Bebygirl01's topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found...
    2. Bebygirl01
      - Bebygirl01 posted a topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those...
    3. Scott Adams
      - Scott Adams replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than ...
    4. knitty kitty
      - knitty kitty replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1. Thiamine is needed in the immune response and production of antibodies. Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease. Thiamine can be destroyed by sulfide...
    5. knitty kitty
      - knitty kitty replied to Tyoung's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      8

      Increasing symptoms after going gluten free

      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products. We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life. Sudden weight gain (or weight...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,005
    • Most Online (within 30 mins)
      7,748
    anjie patterson
    Newest Member
    anjie patterson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      Increasing symptoms after going gluten free

      By knitty kitty · Posted

      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
×
×
  • Create New...