Ingredients

8 oz. (1 cup) boiling water

6 T. dried milk (I used whole milk)

1/4 oz (1 envelope) Knox unflavored gelatin

16 oz cheddar cheese, shredded (DO NOT use pre-shredded)

Instructions

Line your loaf pan with plastic wrap and set aside. A mini loaf pan will give you the same shape as a traditional Velveeta. Pour your boiling water in your Bullet or blender, then sprinkle in dried milk and gelatin. Pulse to blend, then add the shredded cheese and blend until smooth. Pour into your prepared loaf pan and place in the refrigerator until set (at least 2 hours). Remove to an air tight container and refrigerate to use at your discretion. This will stay fresh for about one week.