HOMEMADE VELVEETA CHEESE AND CHEEZ WHIZ
Steps:
- Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.
- Put the water in a saucepan and bring to a boil.
- Combine the gelatine, milk powder, and salt in a blender and pulse to blend.
- Add the boiling water to the blender and immediately pulse a few times.
- Quickly add the cheddar cheese and process until smooth.
- Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
- Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
- Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.
- Put the evaporated milk in a saucepan and bring to a simmer.
- In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.
- For a thinner mixture, add some extra hot milk or cream.
- Store in the refrigerator.
- Use within 1 week.
Nutrition Facts : Calories 169 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 0 g, Protein 10 g, SaturatedFat 8 g, Sodium 282 mg, Sugar 2 g, Fat 13 g, ServingSize 1 jar each (16 to 20 servings), UnsaturatedFat 0 g
HOMEMADE VELVEETA - SUBSTITUTE / COPYCAT
Make and share this Homemade Velveeta - Substitute / Copycat recipe from Food.com.
Provided by Connie K
Categories Cheese
Time 38m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Line a 8x4x2 - 5" loaf pan with plastic wrap.
- In a blender, put 1/2 cup of the water, 3 tablespoons of the milk, 1/2 teaspoon of the gelatin. Whip until gelatin is dissolved.
- Quickly add 1/2 lb of the cheddar to the hot mixture.
- Whip until blended.
- Pour into the prepared loaf pan.
- Repeat this twice, until all ingredients are used.
- Cover the pan with more plastic wrap and chill overnight before unmolding.
- Keep cold and slice as needed.
Nutrition Facts : Calories 1557.5, Fat 122.5, SaturatedFat 77.9, Cholesterol 392.7, Sodium 2258.4, Carbohydrate 18.2, Sugar 15.6, Protein 95.8
VELVEETA® DOWN-HOME MACARONI AND CHEESE
If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
- Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 46.7 g, Cholesterol 75 mg, Fat 25.9 g, Fiber 2.1 g, Protein 18.6 g, SaturatedFat 15.9 g, Sodium 869.1 mg, Sugar 6.8 g
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- Crock Pot Velveeta Mexican Cheese Dip. You surely stumbled across this dip at some point, given its ubiquitous status in college frat houses, at Mexican restaurants, and on football party menus.
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- 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.
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