But...I can't bring myself to actually buy Velveeta. It's not even real cheese after all. So I just decided to enjoy cheddar in mac and cheese and on those toasty sandwiches. Good. But not the same.
For some reason, I was really missing the gooey factor in the mac and cheese this weekend. And I decided to try and figure out if it could be replicated in the home kitchen. A quick bit of time on Google left me with the answer.
YES!
Easily actually. I was surprised.
So grab a few ingredients from your cupboard and fridge, and make some Velveeta with me.
You'll need:
1 envelope unflavored gelatin
1 T water
12 oz (or so--I didn't actually measure, but tried to shoot for about a cup...) of grated cheese (I used cheddar because it's what I had. Colby is traditionally used, and next time I'll be making my own soft cheese to try...)
1/2 cup evaporated milk (which is made by reducing milk over low heat until it's at 40% of the original. It took about an hour and a half starting at just over a cup to reduce to 1/2 cup. You can also use the canned variety. I just don't keep that stocked.)
Process:
Soften the gelatin in a small bowl with the water. I let it sit for 5 minutes or so.
Bring the evaporated milk to a boil. Add the gelatin. Stir well.
Dump in the cheese.
Stir well and remove from heat.
Use an immersion blender to get it nice and smooth.
Pour into a small loaf pan that has been lined with plastic wrap.
Put in the fridge to cool for at least 3 hours.
I found this recipe from here.
Afterwards, I found this recipe, which just calls for real milk instead of evaporated. I'll use it next time!
We had a few bites with crackers. And I diced the rest up and threw it in our Sunday mac and cheese. It was great!
Have you ever made Velveeta?
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