HOMEMADE VELVEETA CHEESE SAUCE
Looking for a healthier version of the boxed cheese? This Homemade Velveeta Cheese Recipe performs like the real thing and tastes delicious!
Provided by MOMables - Laura Fuentes
Categories Snack
Time 15m
Number Of Ingredients 9
Steps:
- Place all the ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1 to 2 minutes. The mixture might seem watery during the first few stirs, but it should thicken after all the cheese is melted.
- Serve immediately as a dip with tortilla chips.
- Place all the ingredients in a small slow cooker (that will fit at least 4 cups of liquid). Turn it on high for 2 1/2 hours.
- Mix the ingredients every hour to prevent the cheese from sticking to the walls and possibly burning. Reduce the heat to the lowest setting, and serve.
Nutrition Facts : ServingSize 1/4 cup, Calories 176 calories, Sugar 1.4g, Sodium 105.6mg, Fat 14g, SaturatedFat 8.5g, TransFat 0.1g, Carbohydrate 2.1g, Fiber 0g, Protein 10.3g, Cholesterol 42.5mg
HOMEMADE VELVEETA CHEESE AND CHEEZ WHIZ
Steps:
- Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.
- Put the water in a saucepan and bring to a boil.
- Combine the gelatine, milk powder, and salt in a blender and pulse to blend.
- Add the boiling water to the blender and immediately pulse a few times.
- Quickly add the cheddar cheese and process until smooth.
- Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
- Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
- Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.
- Put the evaporated milk in a saucepan and bring to a simmer.
- In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.
- For a thinner mixture, add some extra hot milk or cream.
- Store in the refrigerator.
- Use within 1 week.
Nutrition Facts : Calories 169 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 0 g, Protein 10 g, SaturatedFat 8 g, Sodium 282 mg, Sugar 2 g, Fat 13 g, ServingSize 1 jar each (16 to 20 servings), UnsaturatedFat 0 g
MOST AUTHENTIC HOMEMADE VELVEETA
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...
Provided by Donna Graffagnino
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- 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.
HOMEMADE "VELVEETA" STYLE CHEESE
In my quest to replace processed foods with homemade, I had to find a replacement for my beloved Velveeta. I found several recipes but most were lacking in flavor and was not slice-able. After experimenting I came up with this recipe. I make it when I have lots of milk and freeze it in about 8 oz. chunks in freezer bags. I do...
Provided by Millie Johnson
Categories Other Sauces
Number Of Ingredients 17
Steps:
- 1. Gather all your supplies. * I like to use flour sack towels (washed) from Walmart. A clean piece of linen will work too.
- 2. Dissolve citric acid in 1/4 cup water. Just keep stirring it til it's completely dissolved. Set aside.
- 3. Slowly heat milk to 140F.
- 4. While bringing milk to temp, put colander in sink. Fill medium pot with water, bring to a boil, then fold flour sack towel and immerse in boiling water. Push down with tongs. Boil for 3-4 minutes then bring pot to sink and use tongs to remove towel and unfold to cover colander. Let edges drape over the outside of colander.
- 5. Once milk reaches temp, pour in citric acid mixture and gently stir. Once curds separate, let sit for 5-10 minutes.
- 6. Carefully pour whey and curds into towel lined colander. Use rubber spatula to scrape the bottom and sides of colander to help whey go on through.
- 7. Pick up two towel corners in each hand and move hands up and down opposite of each other so curds slosh back and forth. This helps to release the whey.
- 8. Gather all the corners and twist so curds are in a ball. Squeeze out as much whey as you can.
- 9. Dump curds in medium pot. Break up with spoon or spatula. Add salt, butter, and baking soda. Turn on medium heat. Mix well. Continue to heat. It will puff up but just keep stirring it til it's all melted. Now add in the cheddar mixture if you're using it, and stir well.
- 10. Pour into plastic wrap lined mold. Fold over plastic wrap to cover top and put in fridge till cold.
- 11. Once cold you can unmold. Use within two weeks or freeze
VELVEETA ULTIMATE MACARONI AND CHEESE
I got this off a box of Velveeta Cheese when I saw it made on Good Morning America. The recipe is exact, i haven't changed it. I usually buy the large block of Velveeta cheese and store any unused cheese in ziploc bags, so I'm forever searching for the recipe. It's easy and fast. My family swears it tastes just like KFC! You can also put the Macaroni and Cheese in a greased casserole dish and make a topping out of 1 sleeve of crushed Ritz Crackers and 1 stick of melted butter. Combine and then sprinkle on top of casserole. Bake in 350 degree oven till top is golden brown.
Provided by ItalianMomof2
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cook Pasta according to directions on box then drain well.
- Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted.
- Serve and enjoy!
Nutrition Facts : Calories 308.3, Fat 13.3, SaturatedFat 8.5, Cholesterol 46.7, Sodium 848.2, Carbohydrate 32.3, Fiber 1.1, Sugar 5.5, Protein 14.1
VELVEETA CHEESE FUDGE
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Pat Durkin.
Provided by Sarah_Jayne
Categories Dessert
Time 20m
Yield 6 1/2 dozen, 78 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan melt butter and Velveeta cheese.
- Sift together sugar and cocoa.
- Add the cheese and butter mixture, vanilla and nuts and mix well.
- Spread into a buttered 9 x 13 - inch pan.
Nutrition Facts : Calories 159.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 17.1, Sodium 134, Carbohydrate 24.6, Fiber 0.3, Sugar 23.3, Protein 1.3
VELVEETA CHEESE SAUCE FOR CAULIFLOWER AND BROCCOLI
Cauliflower and broccoli never had it so good! --- the amounts stated makes a huge amount if desired the ingredients may be reduced by half --- for cheese sauce with a kick add in some Tabasco or cayenne pepper, of coarse this cheese sauce may be used with just about anything!
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan; remove from heat.
- Blend in the flour until smooth using a wire whisk.
- Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
- Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.
- Remove from heat.
- Add in the sugar, salt and pepper; mix until combined.
- Pour over the veggies JUST prior to serving.
- Sprinkle with paprika.
- Note: this recipe may be cut in half if desired.
Nutrition Facts : Calories 226.5, Fat 19.7, SaturatedFat 12.3, Cholesterol 60, Sodium 245.7, Carbohydrate 9.2, Fiber 0.1, Sugar 1.3, Protein 4
VELVEETA CHEESE SPREAD
A neighbor gave this recipe to me years ago. Co-workers at my husband's office suggested, adding salsa or hot sauce.
Provided by Nancy Carol Elder
Categories Spreads
Time 30m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Melt cheese and add rest of the ingredients.
- Chill.
Nutrition Facts : Calories 126.3, Fat 8.9, SaturatedFat 5.3, Cholesterol 56.1, Sodium 624.9, Carbohydrate 4.2, Fiber 0.1, Sugar 0.4, Protein 7.4
VELVEETA CHEESE FUDGE
Make and share this Velveeta Cheese Fudge recipe from Food.com.
Provided by Myron Menaker
Categories Candy
Time 25m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Melt cheese and butter in saucepan over low heat, stirring almost constantly.
- Sift sugar and cocoa together, stir into cheese butter mixture.
- Stir in vanilla and nuts.
- Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.
Nutrition Facts : Calories 3007, Fat 117.5, SaturatedFat 35, Cholesterol 89.6, Sodium 2752, Carbohydrate 477.1, Fiber 4, Sugar 453.3, Protein 23.3
HOMEMADE VELVEETA - SUBSTITUTE / COPYCAT
Make and share this Homemade Velveeta - Substitute / Copycat recipe from Food.com.
Provided by Connie K
Categories Cheese
Time 38m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Line a 8x4x2 - 5" loaf pan with plastic wrap.
- In a blender, put 1/2 cup of the water, 3 tablespoons of the milk, 1/2 teaspoon of the gelatin. Whip until gelatin is dissolved.
- Quickly add 1/2 lb of the cheddar to the hot mixture.
- Whip until blended.
- Pour into the prepared loaf pan.
- Repeat this twice, until all ingredients are used.
- Cover the pan with more plastic wrap and chill overnight before unmolding.
- Keep cold and slice as needed.
Nutrition Facts : Calories 1557.5, Fat 122.5, SaturatedFat 77.9, Cholesterol 392.7, Sodium 2258.4, Carbohydrate 18.2, Sugar 15.6, Protein 95.8
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HOMEMADE VELVEETA CHEESE RECIPE - BROWN EYED BAKER
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3.9/5 (128)Total Time 10 minsCategory CheeseCalories 91 per serving
- Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.
- Place the unflavored gelatin and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth.
- Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula. Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered. Refrigerate for at least 12 hours, until set. The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.
10 VELVEETA CHEESE RECIPES YOUR FAMILY WILL LOVE - THE …
From thespruceeats.com
- Crock Pot Velveeta Mexican Cheese Dip. You surely stumbled across this dip at some point, given its ubiquitous status in college frat houses, at Mexican restaurants, and on football party menus.
- Crock Pot Rotel Dip With Ground Beef and Cheese. Pair ground beef and canned tomatoes with green chile peppers or salsa in this easy cheesy dip. The sliced mushrooms and mild green chile peppers add extra texture (and grownup appeal), but they're optional additions.
- Buttermilk Cornbread With Jalapeno Peppers and Corn. The recipe specifies a shredded Mexican-blend cheese or cheddar, but you can easily substitute an equal amount of Velveeta in this tasty buttermilk cornbread.
- Easy Chicken, Macaroni, and Cheese Casserole. This flavorful dish comes together in a snap with a package of Velveeta shells and cheese, along with condensed soup, chopped cooked chicken, and frozen vegetables.
- Chocolate Velveeta Fudge. Ask your tasters to guess the secret ingredient in this recipe and let the fun begin! The mild Velveeta does not add a discernibly cheesy flavor to the fudge, but it does give it a velvety texture apropos the name.
- Crockpot Chili Cheese Taco Dip. Add some ground beef and a can of no-bean chili along with the Velveeta in your crockpot, and you get the meat version of the Mexican cheese dip.
- Easy Broccoli Cheese Casserole. Broccoli and cheese go together like apple pie and ice cream. This tasty side dish adds a crunchy breadcrumb topping and almonds for textural appeal, and cream of mushroom and cream of chicken soups lend it a surprising depth of flavor.
- Easy Cheesy Vegetables. Frozen vegetables make quick work for you in the kitchen and Velveeta makes your kids' vegetables disappear in a jiffy. It's a win-win, or maybe just a clear victory for you.
- Slow Cooker Meatballs in Spicy Mexican Cheese Sauce. Taco seasoning flavors the easy, cheesy sauce for these meatballs. Serve them hot from a chafing dish or slow cooker, over rice or with tortilla chips.
- Carla's Creamy Taco Soup With Ground Beef. Canned beans and Velveeta cheese team up in this stick-to-your-ribs taco soup. Ground beef and two kinds of canned tomatoes add the signature flavor to the soup.
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