I'd add melted Whiz to a bechamel sauce, then add your other cheese. Pour over cooked noodles and bake.

Who knows, it might knock your socks off!

I saute a small to medium chopped onion in about 3 tbls.butter, but don't brown it. Stir in 2 tbls. flour, and a little salt and pepper. Add 2 cups milk, stir and cook 'til thick and bubbly, then add the cheeses and stir until melted. Fold in your cooked macaroni (about 8 oz.) to the cheese sauce, and turn into a 1-1/2 qt. casserole. Arrange sliced tomatoes on top, add some fresh grated parmesan, and bake in a 350* oven 30-35 min.

If you mix in plenty of good sharp cheddar, the cheese whiz (can't believe I even wrote that;) should be pretty well camouflaged...

But you should really be making cheesesteak sandwiches with it. Even if the "steak" is chicken. :)

Thanks FOAS, i had forgotten about the cheesesteak! :) Or perhaps I just blocked it all out . . .

I'm actually kinda thinking now maybe chili mac . . .

Cheese Whiz has emulsifiers so that it doesn't 'break'. Dairy fat; e.g., whipping cream or evaporated whole milk, will accomplish the same thing.

You don't need a bechamel with Cheese Whiz. Just add some evap whole milk to thin it and throw in your shredded cheese.

I make a microwave béchamel sauce (no chance of sticking or scorching) for mac and cheese, stir cheddar into it and you could easily add your Cheese Whiz. Pour over al dente mac and bake.

An occasional jar of Cheese Whiz was a big treat when I was a kid. A few years ago, I noticed it on the grocery shelf and bought one. Yes, I'm freely admitting this. It wasn't good, I had remembered it as being good! But then, I made penny soup one time and didn't enjoy that either....rounds of hot dog sliced into tomato soup - that had also lost its charm over time. Should have left the memory alone.

I would not normally use it but i thought it might be fun to use some spicy cheese for the dish for a change.

I made a skillet mac and cheese about a week ago. Just get plenty of good cheddar, shred that up, and use the cheez whiz instead of any milk or cream. Mine was without both the cheez whiz and without the milk or cream, and texturally turned out fine -- I used a very soft monterey jack (and a gouda) with the cheddar, so something even softer like the cheez whiz should work fine.

I also like your idea of a chili mac and cheese -- that would definitely disguise things! And/or a spicy cheese -- I bet pepperjack might be good.

I wouldn't waste all that effort on cheez whiz...cook some elbows and put a glob on top.
Or put some on your baked potato, or on some cooked broccoli, or spinach and call it spinach Madeline.
But don't go to any trouble with a béchamel and good chedder mixed with Cheeze Whiz. Don't throw good food after bad....Cheeze whiz is all chemicals!

I've been thinking of stuff to throw together... perhaps brown some chopped meat, throw in salsa (store bought, not your wonderful homemade stuff) and cheese wiz... plenty of possibilities to make something that tastes great in a junk food sort of way and leaves you feeling sick. And that got me to thinking about Frito Pies, which got me remembering one of my favorite Anthony Bourdain quotes:

"I managed to reach a depth of self-loathing that usually takes a night of drinking to achieve."
-- after eating a Frito pie on Anthony Bourdain: Parts Unknown (New Mexico)

I would use the Cheese Whiz in chicken enchilada soup rather than mac/ cheese.

It all sounds very Roald Dahl to me LOL Cheese Whizz!

So how did it turn out?

Luckily cheese whiz has a long shelf life. I have to go out of town this weekend to visit a sick uncle so lots to do to get ready for long trip and gone for four days. It will probably be a week or so before I get back into the kitchen. I have a LOT of leftovers I've been living off this week, including some spaghetti. I've got curry, soup, pork loin roast, pasta and chicken all waiting to get used up first. I'll report back but it may be a while.

I used to cook in a private school for 400 kids. When we made mac and cheese we always used a version of CW that comes in big cans - 1/2, and the other half shredded mild cheddar cheese. Cooked the elbow mac first, mixed the two cheeses and poured it over the mac, combined, and popped into the ovens. The kids loved it, and, actually it was pretty good.