You’ve been asking us for months to please come up with a processed block cheese substitute. After 46lbs of cheese and 21 different recipes, I’m thrilled to finally share with you a real substitute. The kind of substitute that tastes, performs and looks like the real thing.
Many of you submitted recipes to us -thanks by the way- and it turned out that nearly one of my last attempts before I scratched the whole project was by chance the one that worked best. I’ve used the Google and I haven’t found this exact recipe anywhere. Therefore, we will call this MOMveeta.
Above, is not a MOMveeta lunch; is our football MOMveeta tray. While our friends ate nasty block cheese dip and hot dogs, my kids ate their healthier version.
The above picture shows the steps for making MOMveeta in the microwave. Clockwise: add ingredients in the bowl, begin to melt, stir often with a fork, do a chip test and serve.
Above are the Crockpot and cooling directions. Crockpot temperatures vary but give yourself at least 2-3hours. Add all ingredients in the Crockpot, heat and serve. After it’s cooled, you can freeze it in 1 cup servings.
Recipe #19 (above) was the winner. In order to make the cut, it had to taste like the real thing, have simple ingredients, cool off and form a “block” of sorts, when re-heated it had to perform like the original and once again… the taste test. I wasn’t looking for a queso dip recipe, I was looking for a real substitute.
Check out this video for step by step on how it’s made:
Of all the flops, #17 was most disgusting. This was Monterrey Jack and mild Cheddar. The texture was… like gum. Aren’t you glad I did all the testing for you? Check out the recipe and how to make MOMveeta Mac and Cheese. Feel free to share this recipe with your friends and please let us know how your family enjoys it.
- 16 oz (1lb) Natural American cheese
- 8 oz Sharp Cheddar cheese
- 1 Cup milk
- 1 teaspoon cumin powder
- 1 10oz can diced tomatoes & green chilies -drained* (optional)
- Place all ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1-2 minutes. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
- Serve immediately as a dip with tortilla chips. You can cool this in a loaf pan and refrigerate for a week to use as you would use traditional Velveeta.
- Place all ingredients in a small crockpot (that will fit at least 4 cups of liquid). Turn crockpot on high for 2.5 hours. Mix ingredients every hour to prevent cheese from sticking to walls and possibly burning. Reduce heat to lowest setting and enjoy!
- 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. I used Land O’Lakes brand in our test. Yes, I know… not the best but many of you asked for it. After 21 tests and over $300 in cheese, there is just no way to get around it. Get the best quality you can find and afford. For both recipes, I purchased the cheese from the deli counter in a big chunk –don’t use sliced cheese.
- *To make this as a true Velveeta replacement, take out diced tomatoes and green chilies and add ½ cup additional milk. Cool and refrigerate or freeze in 1-cup portions. Reheat every 30 seconds until creamy and hot. Use as you would cook with Velveeta.