There’s just something about mac and cheese that pulls at the heartstrings—like a warm hug in a bowl. Imagine creamy, velvety goodness that takes you back to childhood days, but with a twist. This easy homemade Velveeta mac and cheese is your new go-to comfort food, and it might just become your best-kept secret for cozy nights in.
Steps
- Line a small loaf pan with plastic wrap, ensuring some wrap hangs over the edges for easy removal later. Set this prepared pan aside for the cheese mixture.
- In a blender, combine boiling water, whole milk powder, and unflavored gelatin. Blend these ingredients until the powders are completely dissolved to create a smooth mixture.
- Carefully and quickly add freshly grated sharp cheddar cheese to the blender. Blend the mixture again until the cheese is fully incorporated and smooth.
- Pour the cheese mixture into the lined loaf pan. Use the excess plastic wrap to cover the top of the cheese, pressing gently to ensure it is entirely covered.
- Refrigerate the cheese for about 3 hours, or until it has fully set. Once set, remove the cheese block from the pan, keeping it wrapped in plastic, and store it in the refrigerator for up to 5 days.
Ingredients
- 1 cup boiling water
- 6 tablespoons dry whole milk powder
- 1 envelope (0.25 ounces) unflavored gelatin
- 1 block (16 ounces) sharp cheddar cheese, shredded
FAQ
- Can I substitute pre-shredded cheese for freshly grated sharp cheddar cheese in this recipe?
- It’s not recommended to use pre-shredded cheese as it often contains anti-caking agents that can negatively affect the texture of the final cheese product. Freshly grated sharp cheddar cheese will provide the best flavor and consistency.
- Can homemade Velveeta cheese be used in a slow cooker recipe?
- Yes, homemade Velveeta can be used in a slow cooker, but it may become slightly grainy over time. It is advisable to use caution and monitor the texture as it cooks.
- How does homemade Velveeta cheese perform in soup recipes?
- Homemade Velveeta tends to separate and become grainy when added to hot soups, which can lead to a curdled appearance and an unpleasant texture. It does not thicken or maintain its creaminess as well as store-bought Velveeta.
- How should I store homemade Velveeta cheese?
- To store homemade Velveeta, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 5 days. It can also be frozen for 1-2 months, though freezing may alter its texture.
- What is the shelf life of homemade Velveeta cheese in the refrigerator?
- When wrapped properly in plastic wrap, homemade Velveeta cheese can last up to 5 days in the refrigerator.
Tips
- Use freshly grated sharp cheddar cheese instead of pre-shredded cheese to ensure the best texture, as pre-shredded cheese contains anti-caking agents that might affect the final product.
- When using the homemade Velveeta in stovetop recipes, it melts smoothly and maintains a creamy consistency, making it ideal for dishes like taco skillet dip.
- Be cautious when using the homemade Velveeta in a slow cooker, as it may become grainy if cooked for too long. It is recommended to keep an eye on it and avoid prolonged cooking.
- Avoid using the homemade Velveeta in soups, as it tends to separate and become grainy, which affects the texture and appearance of the dish.
Equipment
- Blender: A high-speed blender is essential for combining and dissolving the ingredients smoothly.
- Small Loaf Pan: Useful for shaping and setting the cheese block.
- Gelatin: Unflavored gelatin is a specific ingredient that might not be readily available in all households.
