A lot of the recipes my husband and I have been making called for different types of cheese. Well now I have a LOT of cheese in my fridge. Swiss, Motz, Parm, Cheddar. I have a lot of recipes (including a chicken spaghetti that I'm eager to make) that all call for velvetta cheese. Now I'm sure thats really b/c its softer and easier to melt over noodles when sliced. But is there anyway I can use some of the cheese I already have in recipes that call for Velvetta? How do you half-melt it to make it mix right?
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