Velveeta Shells & Cheese: Microwaved vs. Cooked

What's better? Obviously for a college student living in the dorm microwaving Velveeta is the quicker, easier option than cooking-it-in-the-pan. Fortunately for us, Velveeta Shells & Cheese tastes 100 times better when it comes in the ready-to-microwave disposable bowls.

Like many would assume, I thought that cooking the meal-snack would ultimately be better; not only would it taste better, but it would probably have less preservatives (from boiling the shells instead of microwaving them), would serve more people, and would make the less-talented-cooks feel accomplished. Ha, was I sure wrong! After an impatient 14 minutes of preparing the snack I finally dove my spoon into the mass and jammed it in my mouth. But it didn't even take a second to realize how nasty the cheese really was. Unless you're a KRAFT cheese junkie, the entire spoonful tasted like melted KRAFT American cheese....ewww.

My theory for this nasty taste is that the preservatives added in the bowled-Velveeta probably make it taste better; plus the shells aren't as nicely cooked. When cooking it, you drain the shells, also draining many of the preservatives away (if there are any), and cheese will be the only flavor unless you pepper it yourself. Either way, preservatives definitely helped the ready-to-go Velveeta succeed in this one.

Unless my tastebuds go awry after 1 am, ready-to-microwave Velveeta Shells & Cheese is the better taste, the better buy, THE BETTER VELVEETA.