Homemade Velveeta Recipe
Makes about 4 cups.
- Cuisine: Snacks
Ingredients
- 16 ounces natural American cheese
- 8 ounces sharp Cheddar cheese
- 1 cup milk
- 1 teaspoon cumin powder
- 1 10-ounce can diced tomatoes & green chilies, drained* (optional)
Instructions
Microwave directions:
- 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 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.
Slow cooker directions:
- 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 enjoy!
Notes
* The diced tomatoes & green chiles is optional, but it adds a lot more flavor. To make this as a true Velveeta replacement, take out the diced tomatoes & 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 with Velveeta.
MOM-Notes:
Not all white American cheeses are made equal. Check the ingredients because some 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, it’s not the best, but many of you asked for it. After 21 tests and more than $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.
