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Has Velveeta changed?

I hadn't bought a brick of regular Velveeta in perhaps 30 years, although I'll plead guilty to occasionally using a smaller package of the store-brand equivalent as part of the blend for mac&cheese.

I decided to make zucchini cubes baked with Velveeta and Grapenuts. It's been so long since I was served this that I really can't remmeber the specifics, and was unable to find a recipe. It's in the oven now - used my judgment and tossed zucchini with a little Wondra flour, cubed Velveeta, and green garlic (original may have had scallion/onion, or neither), plus black pepper, topped with Grapenuts mixed with melted butter. The Velveeta looked paler in color than I recall, and with even less taste. I'd toyed with adding cheddar cheese powder, then forgot (I can always stir it into the serving dish if it relaly needs it).

I know, Velveeta is anathema in these parts of the Internet - the reason it works in this dish is that it is creamy when melted and does not overpower the mild flavor of the squash.

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  1. i did some Googling...based on the rants & musings i found around the Web, it appears as though the formula has changed more than once over the years, and that you're not the only one who has noticed the paler color & milder flavor.

    1. That velveeta and hormel no bean chili hot dip isn't so bad (not talking healthy here). Had a boss years ago from Hawaii, she loved grilled spam & velveeta sandwiches, no thanks! (and we're really not talking healthy there)

      1. Velveeta has changed and my daughter first noticed this about 4 years ago. She used to love adding some to her scrambled eggs but not anymore. I don't know what the change is, and I worte once to Kraft to inquire and they wrote back and and said it has not changed. I used to use it in a broccoli souffle dish that I make, and have since switched to Cheese Whiz.....I can't beleive I'm admiting this but it's true..
        Your zucchini dish sounds like something we would like and I'd like to give it a try. Can you give a few more details to the amounts on the ingredients. I'm loaded with zucchini.

        2 Replies
        1. re: Infomaniac

          Not really, because I neither measured nor, as it turns out, recreated the dish accurately. I didn't think it needed milk but what I did today did not come out as saucy as intended. So I imagine, melt some Cheese Whiz (if and when I try again I'll use that) and evaporated milk together and mix with quarter-inch sliced or half-inch cubed zuke. Scallions if desired. I had about 6 cups zuke today, with a 2.5" cube of Velveeta. Could have used half again as much. Into a casserole and topped with buttered Grapenuts, 350 until crumbs are dark but not scorched. I divided it into smaller dishes and baked at 375+ since I was also roasting veggies. Tasting one afterwards - not enough flavor; stirred in some cheese powder which did the trick. Pikawicca, in this instance you're not looking for much cheesy taste since you want to taste zucchini. The Velveeta operates more or less as a bechamel analog. You could certainly use a better cheese and get a good, but different, dish.

          I am glad it's not just me that thinks this product has changed. Either it has, or I'm in good company as I lose my grip!

          1. re: Infomaniac

            IMO, Velveeta tastes sweeter now. I made some salsa dip with it and was shocked by the sweet taste.

          2. Ya know, you could use Italian Fontina and get a great melty cheese, along with stellar flavor. The "it melts great" argument for Velveeta is bogus -- there are lots of superb cheeses with great flavor that melt well.

            1. I don't know whether the formula has changed or not, but if it has been 30 years since you tried it, I'm positive your tastebuds have changed, so there is guaranteed to be a difference in taste for you no matter what. I'm "getting along in years" as they say, and my taste faculties are definitely not the same as they were back in the good ol' days, and I don't think I'm alone. Your observation that there is "less" flavor than before is certainly consistent with what I have observed with most things.

              1. I have no douby that it has changed...most mass produced formula foods like this have changed multiple times over the years...Budweiser Beer, CocaCola, the dreaded Velveeta, the formerly wonderful (and now terrible) Aunt Jemima Pancake mix...the list goes on and on.
                Sometimes they even put a flag on the package..."New and Improved"...usually the kiss of death for a formerly good product.
                I do not put Velveeta in the category of formerly good though. Velveeta was always a little scary.

                1. I have been using velveeta in my mac & cheese recipe for years. It bakes in the oven and i have noticed that the velveeta is not melting like it use to. anyone else notice anything?

                  2 Replies
                  1. re: aimster1026

                    They probably have removed any transfats that were added to the cheese, so that could be changing the melting consistency.

                    1. re: aimster1026

                      I actually called Velveeta today 800-634-1984 and also went to their website velveeta.com and log a complaint at both. The Lady on the phone told me the non-melting and different taste is a result of improper storage of the cheese. After telling her I store it in the refrigerator just like I have for the last 35 years or so, she said no she meant their storage facilities/warehouses. I bought 3 different 2lb blocks of Velveeta at 3 different stores and it happened with all of them. No reason to stick with Velveeta for the richness/smooth melting any longer. I can buy the cheaper cheeses and get the same result as Velveeta..

                      Just today I cooked potato soup for family and a friend... It was embarassing when the cheese wouldn't melt and it really didn't give the rich cheese taste.. I took a picture to send to Kraft.. This is their Velveeta after heating 20 mins in an already hot white sauce on the potato soup.

                    2. Just had roasted zucchini for lunch, topped with grated Tallegio and buttered panko when when nearly done, then back in the oven to brown. Roasting is my preferred method of cooking summer squash, and the cheese and panko add nice zip and crunch.

                      2 Replies
                        1. re: James Cristinian

                          I was puzzled by pikawicca's post at first, too, then realized she is suggesting a highbrow alternative to the humble one I referenced in my OP.

                      1. I gotta comment as I try and keep Velveeta in the house for the 'Velveeta & Rotel" nacho cheese dip and it can actually make dinner if I have good re-frieds, olives, black beans and chips.

                        So my question to you is Grapenuts? Seriously? Grapenuts in butter? I've had Grapenuts (the noisiest breakfast I've ever eaten!) and just can't get my head around that topping. The rest of the casserole I could see.

                        I honestly don't know if Velveeta has changed thru the years. I know I think it's expensive but then I don't eat it very often.

                        1 Reply
                        1. re: JerryMe

                          I was introduced to this dish when invited to dinner at a friend of a friend's house. The cook was a home-ec teacher but I have no idea about the genesis of the recipe. I tried in vain to find it, or something close, online.

                        2. It must have changed in the last couple of years. It is paler in color and it doesn't taste as good. I just threw out a box. I know it wasn't anything resembling cheese, but I used to like it once in awhile. No More.

                          1. How could Velveeta have less flavor? It had so little to begin with.

                            1. Velveeta isn't even cheese........ its cheese food.. this discussion should be moved elsewhere.

                              2 Replies
                                1. re: byrd

                                  "Not really food" board might be better.

                              1. Seems to me that velveeta was originally refrigerated. Now it is too mushy and the flavor weak.

                                1. I've heard that Albertson's brand is a much better choice than Velveeta now. That's a store brand, for those of you not familiar with Albertson's.

                                  1 Reply
                                  1. re: Drycreekgirl

                                    That's quite interesting ... I may have to try it.

                                  2. Several years ago it started to taste metallic to me, and so I no longer enjoyed it & stopped buying it. I suspected it had changed, but ... could my tastebuds have become more acute? Seems quite unlikely ...