Homemade Velveeta

Homemade Velveeta


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Serve this creamy sauce with elbow pasta or over baked potatoes and never buy the box at the store again!

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Time needed

15 min preparation + 1 min cooking

Serving Size / Yield

1 loaf


  • 1 1/2 lb. grated cheddar cheese
  • 1 1/2 C. very hot water
  • 1/2 C. plus 1 Tbs. instant dry milk
  • 1/2 envelope unflavored gelatin (1 1/2 tsp.)

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In a blender, put 1/2 of the water and 3 Tbs. of the milk, 1/2 tsp. of the gelatin, and whip until gelatin is dissolved. Quickly add to the hot mixture 1/2 lb. of the cheddar cheese. Whip until blended. Pour into a 8x4x2 1/2" loaf pan that has been lined with plastic wrap. Repeat this twice, till all ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed.

Yield:2 lbs.

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