Velveeta is, no doubt, a cult classic, but what do we actually know about this beloved cheese? In 1928 Velveeta was introduced to the masses by Kraft Foods, and in the 1930s it became the first cheese product to merit the American Medical Association's seal of approval. Although today its most popular use is, of course, to make macaroni and cheese, it was first introduced as a "sauce" to be served "over toasted sandwiches of peanut butter and pickles." Sounds good, right? Maybe not.
To develop a more mainstream appeal, in 1953 Velveeta was reformulated as a cheese spread, and was designed to have a taste that replicated American cheese with a more "velvety" texture, hence the name. Through the years this processed cheese product, which Kraft refers to as a "fun, family-friendly" food, has shown its versatility in recipes like queso dip, grilled cheese sandwiches, cheesy broccoli soup, and even Velveeta fudge. It has also gained a major fan following since the '20s. Today, there are several websites and Facebook pages dedicated to Velveeta’s cheesy goodness and nostalgic quality.