I recently came across this blog post by PJ Hamel of King Arthur Flour with the title, "The Secret Ingredient Chefs Won't Admit Using: And How to Make It At Home." Well, that peaked my interest and yesterday, I made my first block of Homemade Velveeta! Apparently, lots of restaurants use it in making their Mac & Cheese dish and others swear by it for a superior grilled cheese sandwich. I can honestly say, I've used Velveeta for years to make both of these...and of course, the Ro*Tel cheese dip for parties--who hasn't! Now, I can rest assure I'm not incorporating preservatives that may be harmful; PJ says, "this recipe comes from Michael Symon, Food Network's Iron Chef and restaurant owner/chef and will keep in the refrigerator for one month.
Homemade Velveeta Cheese
First, line a 9" x 4" x 4" loaf pan with plastic wrap.
6T dry milk (I used Baker's Special Dry Milk)
In a food processor, blend the dry milk and gelatin briefly just to combine.
Add 1 cup boiling water to the mixture and process until smooth, IMMEDIATELY, add 16 ounces of shredded cheese. I used 8-ounce bags of sharp shredded cheese, but you can also use mild.