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i have a recipe for cheesey chicken spagetti that calls for one small package of Velveeta cheese grated. i love the taste the cheese adds to the dish; however, i end up having to melt the cheese in the microwave and put the cheese into dish spoonful by spoonful. needless to say, the cheese firms up gain very quickly as it cools so getting an even layer of cheese on a dish is difficult. i thought about lightly freezing the cheese before grating it, what do you think about that method? or is there another combination of cheeses that are more grate friendly that i might use to replace the velveeta and still give that delightful cheesey taste. email me at sherrell wright@comcast.com thanks for your help

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13y ago

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