Making Your Own Velveeta Is Easier Than You Think

Making Your Own Velveeta Is Easier Than You Think

Editor's note: The #Cheesepocalypse is nigh, at least that’s what everyone’s been saying on Twitter. It turns out that there is indeed a shortage of Velveeta—and just when the Superbowl is a few short weeks away. Kraft Foods has confirmed that its supply of Velveeta is low. But don’t despair, we’ve got this DIY Velveeta recipe from our archives, so you don’t have to go without. --Jane

This weekend was full of firsts. I tried a copycat version of Texas Roadhouse rolls, made a pineapple upside-down cake, baked my broccoli casserole with homemade Velveeta, baked some amazing cupcakes from Smitten Kitchen.com, and today I made quick refried beans as I forgot to premake the beans. We had family for Easter dinner, but missed the loved ones who could not be with us.  

Grated cheddar cheese
Image: Grated cheddar cheese via Shutterstock

Easter dinner’s main course was ham. We bought three hams because they were $.99 a pound. Two are still in the freezer. I don't use a glaze or pineapple. My family just prefers a plain baked ham. The ham was the easiest part of the meal. Nothing was really that hard though.

Easter is much more laid-back in our house. It is the end of my favorite holidays until Cinco de Mayo. Dinner is simple with just a few favorites. I decided that I would make my own Velveeta. The price tag is expensive to buy the real thing. I used to use the store brands of Velveeta, but have found making it is not that hard with a food processor and I know what every ingredient is. The basic recipe is from America's Test Kitchen. I have switched it up for myself. The recipe makes about 1 pound. It melts great and makes really good cheese sauce for nachos. The website is http://www.americastestkitchenfeed.com/.  You will need to sign up to see the recipe.

For now, here is my version:

American cheese (Velveeta) adapted from America's Test Kitchen

  • 1 tbsp water
  • 1 1/2 tsp powdered gelatin
  • 8 ounces of cheddar cheese, finely shredded
  • 4 ounces of co-jack cheese, finely shredded
  • 1 tbsp nonfat milk powder
  • 1 tsp salt
  • 1/2 cup & 2 tbsp milk

Line a 4 x 5-inch loaf pan with plastic wrap, letting the excess hang over the sides.

In a small bowl, combine water and gelatin and stir. Let stand for 5 minutes.

Combine cheeses, milk powder, and salt in a food processor bowl.  Pulse to combine.

Microwave milk for 45 seconds. Slowly add hot milk through food processor tube then add the thickened gelatin mixture.  

Process for 1-2 minutes, stopping occasionally to scrape down the sides of bowl.  Should come out perfectly smooth.

Quickly add to loaf pan. Remove any air bubbles with a spatula. Smooth surface of cheese. Cover with excess plastic wrap.

Chill for 3 hours or overnight. Slice as needed.  

This was perfect. It made enough to use in the broccoli casserole and two days of nachos for us.  

I have everything on hand so the only thing I had to purchase specifically for this recipe was the cheese. Two bricks of 8-ounce cheese at Aldi is $1.79 each. I used 1.5 bricks, or $2.69.  According to WalMart.com a 1-pound brick is $3.83. This is a cost savings of $1.14. Not only do you save money, but you know exactly what is in the cheese that you just made.

The next item I tried, this one for the first time, was a copycat recipe of Texas Roadhouse Rolls from the website: http://eatcakefordinner.blogspot.com/2011/04/texas-roadhouse-rolls-copycat-recipe.html

Texas Roadhouse Rolls Copycat Recipe.

  • 4 tsp active dry yeast
  • 1/2 cup warm water
  • 2 cups milk, scalded and cooled to lukewarm
    • 3 tbsp melted butter, slightly cooled
    • 1/2 cups sugar
    • 7-8 cups of flour
    • 2 whole eggs
    • 2 tsp salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar, and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly. Add melted butter, eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle a small amount of flour onto the counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl. Turn over to grease the top. Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Shape dough into desired forms. Place on greased baking sheets. Let rise until double. 

Bake at 350 degrees for 10 to 15 minutes or until golden brown. Baste immediately with butter.  

This recipe says it makes 5 to 6 dozen. Not possible unless you make them the size of a pea. I made 30 rolls, baked for about 20 minutes, and they came out perfect.   

This recipe went over so well that there were only 8 rolls left after dinner. There were only 6 adults and 2 children eating dinner. This one is definitely a keeper!

The next post I will share the Smitten Kitchen recipe for yellow cake and the really quick refried beans.  Have a great day!

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