Mark McClusky shows us how to make our own, far superior Velveeta using Comté, Wisconsin cheddar, and gouda. It's definitely not Kraft's recipe, and it sure tastes different, but it ends up looking almost exactly the same. It even has Velveeta's wonderful melting ability:

This episode of My Go-To Dish features Mark McClusky, special projects editor at Wired magazine and Wired.com. McClusky has reported on and learned about modernist cuisine from some of its most well-known pioneers. His DIY American cheese recipe uses a scientific approach to cooking. To take part in the experiment, see the recipe. And once you've made Mark's cheese, try it in a grilled cheese sandwich, like he uses it here: