Homemade Velveeta

If you love the creamy consistency of Velveeta for your dips, macaroni and cheese, or grilled cheese but don’t want to give your family “Pasteurized Prepared Cheese Product,” make this homemade version with ingredients you can pronounce!

What you need:



  • 6 T. dry milk powder
  • 1/4 oz. packet of dry unflavored gelatin
  • 1 c. boiling water
  • 16 oz. shredded cheddar cheese (I prefer sharp cheddar)


  • food processor
  • small saucepan to boil the water
  • plastic wrap
  • 1 standard loaf pan or 2 mini loaf pans

Time: 15 minutes prep, 2-3 hours chill

Freezeable: Yes, in a tightly sealed container.

Serves: Makes 1 lb. of smooth cheese to use in a recipe or slice for sandwiches.

Multiplying the recipe: If you need multiple batches, do them individually so that you can properly mix the cheese smoothly.

Homemade Velveeta:

Boil the water. Line a loaf pan with plastic wrap.

Pulse the dry milk powder and gelatin in the food processor just to combine. Pour the boiling water in and then immediately add the shredded cheese. Turn on food processor and mix until very smooth. Pour mixture into prepared loaf pan. Refrigerate until set for slicing, or use right away if using it for a dip or macaroni and cheese.



8 Responses to Homemade Velveeta

  1. Pingback: Sausage and Cheese Dip (and Homemade Velveeta!) | Cooking for the Fam

  2. Pingback: List of Dairy Items You Can Make | Cooking for the Fam

  3. Love this option! SO much better for you than the processed stuff.


  4. beckycough says:

    Might have to try this…I love that I’d be able to pronounce all of the ingredients!!


  5. Interesting! I’ve always hated Velveeta, but this is a good alternative, because you’re right (regarding the comment above): cheddar cheese doesn’t really give that creamy consistency that’s needed in some recipes! I’d love to give this a shot. 🙂


  6. Pingback: Weekly Menu Plan #1 | Cooking for the Fam

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