Most Authentic Homemade Velveeta

Donna Graffagnino


This is different from the copycat Velveeta recipes out there. While that may be pretty good, this one has been triple tested to make sure it has the same taste, texture and performance, melting and forming a block and re-melting, just like the real Velveeta. The main difference is that this is as natural as you can get without it being a processed "cheese product."


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1 1/2 lbs
10 Min
5 Min


  • 1 lb
    natural white american or colby cheese - block
  • 1/2 lb
    natural sharp cheddar cheese - block
  • 1/2 lb
    swiss cheese - block
  • 1 1/2 c
  • 1/2 tsp
    cumin powder

How to Make Most Authentic Homemade Velveeta


  1. Cut cheese into a few chunks and place all ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes or until all is melted, stopping to stir every 1-2 minute.
  2. Line a loaf pan with plastic wrap and pour the melted mixture into the loaf pan, cover with sides of plastic wrap and refrigerate. This will keep for 1 or 2 weeks in the refrigerator. Use as your would normally use Velveeta or tightly wrap and freeze it.
  3. Notes:
    Not all white American cheeses are made equal. Check ingredients because some… well, don’t really expire. If it says “cheese product” it’s probably not real. Get the best quality you can find and afford from the fresh deli department – DON'T use sliced or pre-shredded cheese!
  4. To make amazing Rotel (Queso) dip, fry 1 lb breakfast pork sausage (mild or hot) and drain grease. Melt 1 1/2 - 2 pounds Velveeta, 1 or 2 cans of Rotel Tomatoes, drained (hot or original), and add pork sausage. Serve hot with Tortilla chips. If you like it a little hotter add crushed red pepper flakes.

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