Velveeta
Whenever the parents are going to be gone for the evening, I ask the grand girls what they would like for me to fix for dinner. I don’t know why I ask. The answer is always the same. Sausage macaroni and cheese.
I have fixed this dish for years. In fact it is also a favorite of their dads. Their mom…not so much. Since their mom is following a paleo diet, this is not a dish that would be prepared at home. Nor is she a fan of Velveeta…so she would not be making it regardless.
On the other hand…I grew up on Velveeta. Some of my very favorite dishes that my mom prepared had the smooth silky texture of Velveeta. There are happy memories applied to that yellow box. While I would not use Velveeta everyday, I do use it on occasion and do not apologize for doing so. The way it melts and blends is worth its weight in “cheeze”.
So I did some research.
Velveeta is cheese. All cheese is a processed milk product…some more than others. Take cheddar for instance. The cheese is made by the introduction of bacteria into milk and allowing the milk solids to curdle. The curdles are made into cheese and the leftover liquid called whey (which by the way contains a lot of nutrients) is discarded.
Velveeta was developed by Kraft in the late 20’s by putting the whey back into the cheese. It was created to be more nutritious.
When you compare Cheddar to Velveeta once to ounce you will find that Velveeta has less calories, less overall fat, less saturated fat, and lower cholesterol. It does contain more preservatives and is higher in sodium, but remains a good source of protein and calcium.
Apart from the science of cheese making, there is a reason that Velveeta cheese has become such a integral part of “comfort” foods over the years. Maybe this fact is more important than anything else. When added to starches, whether pasta or a dip for chips and veggies, it is proven to reduce stress. The elevated levels of serotonin in lab mice was significant. (not that mice affect my buying choices.)
Maybe that is why we feel so good after eating a meal with the addition of Velveeta.
I’m not saying Velveeta should be a stable in the diet. I’m just saying that it doesn’t hurt to have that comfort meal on occasion. It’s kind of like indulging in a chocolate bar once in a while. It just makes you feel good.
Maybe my sausage, mac and cheese dinner isn’t defined as healthy, but I think it’s just fine to indulge in a meal that makes my family so happy. They truly enjoy every bite and can’t wait to refill their plates.
Obviously when served with broccoli and fruit, it is a well rounded meal to remember!
Just a note…When I clear the cheese coated plates, I am surrounded by a lot of satisfied faces.
So indulge a little, smile, and say “cheese”!
