Sign up for our weekly newsletters for new articles sent right to your inbox plus get a free copy of my ebook, The Canner's Cookbook, just for signing up! We will never spam your inbox or send more than one email each week.
Ok, I know your thinking that sounds pretty gross and how could you actually make something similar to that totally processed cheese product. Well I made this recipe a few weeks ago and it actually wasn't bad. It was the same texture as Velveeta so it could be used in the same recipes but yet its not so bad for you! Keep in mind when you are making it that real Velvetta is pretty salty and this recipe doesn't have any salt in it so the taste won't exatly match and you might need to add a little extra salt say if you were making soup or something. Enjoy!
Mix these ingredients together in a blender until cheese is pretty much disolved into the mixture, pour into a loaf pan lined with aluminum foil. Repeat the mixture twice more and pour into the same loaf pan. Carefully mix together the mixture in the loaf pan, then cover and chill at least over night. Pull the foil out of the pan and put the cheese into a tupperware and use as needed. Keep refrigerated.