Updated: Jun 16, 2022
Yes, you heard that right.
I've got one recipe in my new cookbook that calls for Velveeta. (My mac and cheese, of course!) There's been a bit of an outcry about this, and why not? It's not the most perfect food around. It's not officially cheese, and has additives so it can just sit on the shelf without refrigeration for months and months. Velveeta every once in a while? Fine, but why not aspire to greater things? So, to get that same smooth-melting quality for all your grilled cheese, Mexican queso, and mac recipes, did you know you can easily make your own Velveeta at home?
There are quite a few very similar versions of this recipe on the interwebs. This is one of the best. Thanks to @thebrowneyedbaker for the version below!
Homemade Velveeta: Link Here.
¼ ounce packet unflavored gelatin
6 tablespoons dry milk powder
1 cup boiling water
16 ounces mild cheddar cheese (shredded)
Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.
Place the unflavored gelatin and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth.
Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula. Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered. Refrigerate for at least 12 hours, until set. The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.
Always ready for fun! Swell for spur-of-the moment parties! From 1950.