Teresa *G*


After Kraft discontinued their Garlic Cheese Roll, I thought I'd never be able to make our family favorite "Garlic Cheese Grits Casserole" again. Then we came across this recipe. A family tradition was saved!

★★★★★ 1 vote
Makes 4- 10 oz. portions (4 rolls)
35 Min
No-Cook or Other


3 oz
cream cheese, room temperature
1 Tbsp
garlic powder
1 tsp
seasoned salt
1 lb
american cheese loaf (velveeta), shredded
1 1/2 lb
sharp cheddar cheese, shredded


1In the bowl of a stand mixer, beat cream cheese, garlic powder and seasoned salt until fluffy.
2Add American cheese and mix well.
3Add cheddar cheese and mix thoroughly, frequently scraping down sides of bowl and scraping up from the bottom. (This takes several minutes to become thoroughly incorporated.)
4Divide garlic cheese into four equal portions, wrap well, then refrigerate or freeze.
5SUGGESTION TO DIVIDE AND STORE: Put cheese into a gallon size zipper bag. Lay on flat surface, press to remove as much air as possible and zip bag closed. Using a rolling pin, roll and flatten until smooth, even and pressed into each corner of bag. Using a sharp chef's knife, cut bag in half, then cut each in half again to make four equal portions. Place each in a quart size zipper bag and freeze or refrigerate.
6To use frozen portion, remove from freezer ahead of time and allow to come to room temperature before adding to a recipe.

About this Recipe

Course/Dish: Cheese Appetizers, Spreads
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian