Homemade Velveeta Cheese (Creamy, Sliceable, and Perfectly Meltable)

You know I had to try the viral homemade Velveeta recipe — and let me just say, it works. This homemade Velveeta-style cheese is creamy, smooth, sliceable, and melts like a dream. The kind of melt that makes queso, grilled cheese, and casseroles extra good.

I used silicone molds instead of a loaf pan, which gave me perfectly portioned little cheese blocks, but you can absolutely make this in whatever mold you have on hand.

This is one of those kitchen experiments that actually earns a permanent spot in the recipe rotation.

---

Why This Recipe Works

Velveeta-style cheese is all about emulsification and structure, and this recipe nails both.

• Gelatin gives the cheese its sliceable, block-style texture
• Powdered milk adds richness and that classic processed-cheese feel
• Sharp cheddar provides real cheese flavor
• Blending everything while hot creates a smooth, stable emulsion

The result is a cheese that behaves like Velveeta — but made with ingredients you recognize.

---

Ingredient Notes

• Sharp cheddar (hand-shredded): Pre-shredded cheese won’t melt as smoothly
• Boiling water: Helps dissolve the gelatin and powdered milk fully
• Powdered milk: Key for creaminess and structure
• Beef gelatin: Creates that signature sliceable texture
  • You can also use silver-grade gelatin sheets if preferred (this is what I used)

These simple ingredients come together in a surprisingly magical way.

---

Mold Options (Loaf Pan vs Silicone Molds)

You can make this cheese in:

• A standard loaf pan (classic block shape)
• Silicone molds (great for smaller portions and easy release) I use Souper Cubes 1/2 cup trays because I like to make mini portions for by toddler

Silicone molds make it easy to pop out clean blocks once chilled, but both options work well.

---

How to Make Homemade Velveeta-Style Cheese

1. Line silicone molds or a loaf pan with plastic wrap or parchment paper.
2. Add boiling water, powdered milk, and softened gelatin to a blender.
3. Blend until the gelatin and milk are fully dissolved.
4. With the blender running, add the shredded cheese a handful at a time.
5. Blend on high until completely smooth and glossy.
6. Pour the mixture into prepared molds.
7. Cover and refrigerate for at least 3 hours, or overnight for best texture.

Once set, the cheese will be firm, sliceable, and ready to use.

---

FAQs

Does this melt like real Velveeta?
Yes — it melts smoothly and evenly, making it perfect for queso, sauces, and casseroles.

How long does it last in the fridge?
Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze it?
Yes. For best melting results, thaw overnight in the fridge before using.

Why does it need gelatin?
Gelatin is what gives the cheese its structure and sliceability instead of turning into a sauce.

---

How to Use Homemade Velveeta-Style Cheese

• Queso dip
• Grilled cheese sandwiches
• Mac and cheese
• Casseroles
• Cheeseburger melts

Anywhere you’d normally reach for Velveeta, this works beautifully.

---

Homemade Velveeta-Style Cheese

Prep Time: 10 minutes
Chill Time: 3 hours minimum
Yield: About 1 lb cheese

Ingredients

• 1 lb sharp cheddar cheese, hand-shredded
• 1 cup boiling water
• 1/3 cup powdered milk
• 2½ tsp beef gelatin
  (or 3 silver-grade gelatin sheets, softened in cold water)

Instructions

1. Line molds or a loaf pan with parchment or plastic wrap.
2. Blend boiling water, powdered milk, and gelatin until dissolved.
3. Add cheese gradually while blending on high until smooth.
4. Pour into molds, cover, and refrigerate until set.

---

Want this recipe sent straight to your inbox?

Drop your email address below and I’ll send it directly to you so you can save it, print it, or make it later.