The problem with the Rotel-Velveeta mix is it's too damn salty. I prefer to make a cheese sauce (make a "white" sauce, then whisk in a ton of grated sharp cheddar), then add a can of Rotel (drained). I can feel my arteries clogging just jotting down the recipe!
4 comments:
The problem with the Rotel-Velveeta mix is it's too damn salty. I prefer to make a cheese sauce (make a "white" sauce, then whisk in a ton of grated sharp cheddar), then add a can of Rotel (drained). I can feel my arteries clogging just jotting down the recipe!
Queso? Not in my world. I prefer salsa, or guacamole.
I'm convinced.
Considering that 2/3 of the human race is lactose intolerant, calling it "world's most perfect food" is a bit of a stretch.
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