Velveeta Noreen's Very Best Taste Alike Recipe

Name: Velveeta Noreen's Very Best Taste Alike Recipe
Prep time: 5 min
Total time: 5 min
Yield: 16
Cuisine: American
Ingredients: NOTE: DO NOT WEIGH THE CHEESE IN THIS RECIPE. MEASURE WITH A MEASURING CUP; PACK CHEESE DOWN SOME BUT NOT TO HARD; 2 2/3 c packed grated sharp cheddar cheese ( i used kraft); 2/3 c packed grated colby jack cheese( i used store brand); 2/3 c packed grateded swiss cheese ( i used store brand); 6 Tbsp powdered milk ( i used carnation); 1 c boiling water; 1 envelope from a package of gelatin ( i used knox)

By Nor M.
@Adashofloverecipes

I saw a version on Facebook of Home made Velveeta. It was supposedly made on the show "The Chew" . I made it according to the directions. I do not think it tasted close enough to the real thing. I had the Store bought Velveeta here for a taste comparison.I tweaked it using my own measurements of cheeses.I made Nacho's and Grilled cheese with it. It melts really nice. I am happy with my version. It taste very close to the original. I hope you all enjoy it, and no preservatives added. :) Enjoy all!!

Rating:

★★★★★ 2 votes5

Comments:

61 Comments

Serves:

Prep:

5 Min

Method:

No-Cook or Other

Ingredients

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NOTE: DO NOT WEIGH THE CHEESE IN THIS RECIPE. MEASURE WITH A MEASURING CUP
PACK CHEESE DOWN SOME BUT NOT TO HARD
2 2/3 c

packed grated sharp cheddar cheese ( i used kraft)
2/3 c

packed grated colby jack cheese( i used store brand)
2/3 c

packed grateded swiss cheese ( i used store brand)
6 Tbsp

powdered milk ( i used carnation)
1 c

boiling water
1

envelope from a package of gelatin ( i used knox)

How to Make Velveeta Noreen's Very Best Taste Alike Recipe

Step-by-Step

make a mold from A aluminum foil in a small rectangular shape. I made one the measurements of 3 inches wide by 4 inches deep and 8 inches long. Line the mold with plastic wrap.
Measure cheeses and pour in to a bowl and combine them together.
Boil the 1 cup of water. Pour boiled water in to blender,or food processor. Sprinke Gelatin,and powdered milk in to water. Blend really well.
Pour cheese in to the liquid,and blend on high until really smooth.
Pour in to the mold you made. Refrigerate for no less than 2 hours or over night. Keep refrigerated.