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Tracy Joyner



This works good in most recipes, but it doesn't melt perfectly smooth like the real Velveeta does!


★★★★★ 1 vote



  • 8 oz
    sharp cheddar cheese (not pre-shreded)
  • 4 oz
    mild cheddar cheese (not pre-shreded)
  • 1 c
    whole milk (not low fat)
  • 3/4 tsp
    plain gelatin

How to Make VELVEETA


  1. Line a Loaf pan with plastic wrap, set aside.
  2. Combine cheddar cheese and milk in a saucepan over low heat, whisking, once melted and smooth add gelatin, transfer to mixing bowl and beat with beaters for 2 minutes.
  3. Pour into prepared loaf pan.
  4. DO NOT USE Pre-shredded cheese. It contains an additive to prevent the cheese from "Clumping" which will also make your cheese have a "gritty" texture.
  5. This will keep in the fridge about a week.

Printable Recipe Card


Course/Dish: Other Sauces

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