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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.
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.
Makes about 4 cups.
Ingredients
- 16 oz (1lb) Natural American cheese
- 8 oz Sharp Cheddar cheese
- 1 10oz can diced tomatoes & green chilies -drained*
- 1 Cup milk
- 1 teaspoon cumin powder
Directions
- 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.
Can you tell us which brands did not work out good?
I tried this recipe with Boars head white american cheese -amazing results. I also used land o lakes -great results too. I omitted using any of the american cheeses that say “processed cheese” in the packaging.
Awesome, but 2 questions! 1) What could a Canadian use as a substitute for “American” cheese? 2) If I omit the seasoning / chiles, will this firm up to be like the questionable cheese circle things in the real / gross Lunchables?
Again, I love what you’re doing here. So great to have s site like this.
I think you might have something called imperial cheese? not sure. If you omit the chilies add 1/2cup more milk as per directions. let me know what you find!
I am going to attempt to make it..We don’t drink Milk, so I’ll have to let you know if it works with almond milk..
please do. but i have to tell you that there is no substitute for those other cheeses. non dairy cheese will not melt. thus why we tried 21 different ways
I’d try it with coconut milk before almond milk. Almond milk (though we LOVE it) tends to have a bitter aftertaste in some recipes. Plus, coconut milk has higher fat content, which may “gel” with the cheese better. OOH… or perhaps greek yogurt?? ;) I cannot drink regular milk, but when I drink raw milk… NO problems with gas, bloating, etc. Not sure why you don’t drink regular milk.. just thought I’d throw that out there in case you haven’t tried raw yet. It has all the enzymes to break down the proteins in the milk, thus… less gastric upset. Also… goat milk is more easily digestible. Just thinking out loud as a fellow-non-milk drinker. ;)
Fabulous points Ruth! coconut milk will definitely make the recipe creamier -although I have not tested it. I know a lot of people try to make substitutes for some of our recipes and I always say that I cannot guarantee the results when that’s done. I’ve tried raw milk before and I love it but it’s not sold anywhere near me.
I have never heard of “natural american cheese” — it kind of sounds like an oxymoron! HA! Where does one find that??
there are some that don’t have nasty ingredients. the most commonly found one is land o lakes brand. it’s better than the alternative.
Thanks… I realized I hadn’t fully read the notes (although I thought I had) — sorry for the redundancy. I may have to try this some time :) Thanks!
don’t worry! there is just no way around the fact that the yellow box sold on the shelves is only between 47-51% cheese “product” the rest is additives. Cheese product refers not to just milk but can be whey proteins, lactose and any milk derivative.
Sounds delish Laura ! Think am going to try this at home. Love that you added cumin to it :) Will let you know how it turns out !
Do you think this will keep in a lunch box? Or will it get too hard after a few hours?
it will harden by lunch for sure. the reason i pictured it in a lunch box is because I served it for my kids as snack trays during the football game Sunday.
scramble up some breaksfast sausage, drain and add to it!
Marla, that would completely kick it up a notch. wow!! we have a homemade breakfast sausage recipe on the blog that is delicious http://www.momables.com/breakfast-sausage/
Um any idea what american cheese might be in the uk ? Is it creamy spready cheese? Is it soft and squishy- designed to melt? Maybe like edam or emmental?
it is soft and squishy-designed to melt like edam. that might work. think fondue cheese. :)
About the butter. You say you used Land o Lakes but I don’t see it on your ingredients list? How much do we use?
I didn’t use butter. I used Land o Lakes white American cheese. It’s one of the least processed brands.
This turns out great! Last time I made it, I used the leftovers to top a naughty pan of chicken enchiladas. Thank you!
that sounds delicious!
I can’t eat processed cheese…. would any other cheese work?
Christine – I’ve tried this recipe 21 different ways. you can try using Fontina cheese or Emmental (or half and half) +2Tablespoons milk +2 teaspoons lemon juice. unfortunately, most cheeses are not meant to stay “melted”. there are a few brands out there of American cheese that aren’t processed cheese.
Is Boars cheese a “unprocessed brand”? I seen it in white American at the deli and wondered. Didn’t see Land O Lakes.
Thanks!
Hi Jill! Boars Head will work. It’s MUCH better than most!
Thank you.
I can’t wait to try this out! I typically use organic dairy products. Do you think this would work just as well with organic american cheese? I usually use Organic Valley. Thank you!
yes! it absolutely will work as long as it’s not “sliced” cheese. :)
Oh, ok. I’m not sure if I can get unsliced Organic American Cheese…but I’ll take a look. Thanks!
I was just researching “natural American cheese” and found that its really white colby. But I think yellow would work…I am excited to try this, but with colby – because processed cheese product is just too disgusting.
yes, yellow colby will work and it’s NOT processed.