I’ll admit it. I think Velveeta cheese is delicious! It melts so creamily. It turns mac and cheese into a creamy wonderland. And don’t even get me started on grilled cheese sandwiches made with it.
But…I can’t bring myself to actually buy Velveeta. It’s not even real cheese after all. So I just decided to enjoy cheddar in mac and cheese and on those toasty sandwiches. Good. But not the same.
For some reason, I was really missing the gooey factor in the mac and cheese this weekend. And I decided to try and figure out if it could be replicated in the home kitchen. A quick bit of time on Google left me with the answer.
Easily actually. I was surprised.
So grab a few ingredients from your cupboard and fridge, and make some Velveeta with me.
1 envelope unflavored gelatin
1 T water
12 oz (or so–I didn’t actually measure, but tried to shoot for about a cup…) of grated cheese (I used cheddar because it’s what I had. Colby is traditionally used, and next time I’ll be making my own soft cheese to try…)
1/2 cup evaporated milk (which is made by reducing milk over low heat until it’s at 40% of the original. It took about an hour and a half starting at just over a cup to reduce to 1/2 cup. You can also use the canned variety. I just don’t keep that stocked.)
Soften the gelatin in a small bowl with the water. I let it sit for 5 minutes or so.
Bring the evaporated milk to a boil. Add the gelatin. Stir well.
Dump in the cheese.
Stir well and remove from heat.
Use an immersion blender to get it nice and smooth.
Pour into a small loaf pan that has been lined with plastic wrap.
Put in the fridge to cool for at least 3 hours.
What did I do with our block of creamy goodness?
We had a few bites with crackers. And I diced the rest up and threw it in our Sunday mac and cheese. It was great!
Have you ever made Velveeta?