Mom’s Spaghetti and Cheese

Velveeta ain’t exactly cheese, but if you want real cheese flavor it’s what you want to use in this recipe – “good” cheese cooks to blandness.  You might try half Velveeta, half Cheddar, though. 

When cooking the vermicelli, don’t cook past “al dente”, since it keeps cooking later (Mary’s comment from Mom).

Cook until the top is very brown, and the inside surfaces are almost black.  The crust is the best part!


1 lb Vermicelli

1 lb Velveeta cheese

¼ cup milk

¾ stick margarine




Heat oven to 400°.

Boil vermicelli until mostly cooked – cooking will continue in the pan. 

Drain and pour into a 13 x 9 x 2” pan

Put in margarine and stir in fully.

Add milk and mix.

Cut (cold) Velveeta into small pieces before you start – set 1/3 of the cheese aside for topping and 2/3 for inside.

Separate each piece of cheese and mix in with your hands as quickly as possible.

Put the reserved cheese on top and bake ad 400° until brown.