How to make homemade Velveeta Cheese Spread and Kraft Cheez Whiz


This all started when I posted the Kraft Deluxe Macaroni and Cheese recipe.

I don't like all these preservatives, chemicals, MSG, etc. in our foods. I don't care if it is made to last for 2 to 3 years! Once anything is opened - FORGET THE EXPIRATION DATE - the bacteria has already set in DRASTICALLY REDUCING the products shelf life.

What should be on the labels of products - PRODUCT WILL EXPIRE (NUMBER OF DAYS OR WEEKS) AFTER OPENING.

I know - on my soapbox again - just put up with it - thank you.

So here are all 3 recipes -


Kraft Deluxe Macaroni and Cheese
When you hear “macaroni and cheese” the first thing that pops into your mind is Kraft’s Macaroni and Cheese. It’s rich. It’s creamy. It’s love at first bite. This delicious dish is made with real cheese and hearty elbow macaroni that help you enjoy more cheese with every bite. This two-cheese blend is more of a home-style mac and cheese than the regular boxed version with the powdered cheese sauce.

Bring 2 qts. water to a boil over high heat.

Add 2 cups elbow macaroni or small shells. Cook until al dente; you don’t want it mushy.


Combine in small saucepan:
1/3 c. shredded Cheddar cheese
½ c. Cheez Whiz**
2 T. whole milk
Place over medium-low heat, stirring (you do not want to burn this!) to melt.

Add: ¼ t. salt

Continue stirring until smooth; cover until macaroni is cooked.

Once the macaroni is cooked, drain well – do not rinse. Add to pan of cheese sauce; blend well.

Serve hot.

Makes about 4 cups.



It was after reading the ingredients on the Cheez Whiz label it was time to investigate. You see, Cheez Whiz and I were both “born” in 1952. But it was “born” in Britain and made its way here to America in 1953. Back in the days when food was real food. And it contained REAL cheese.

Now you read a label with more than 2 dozen ingredients listed on it and not one word saying CHEESE as an ingredient. Yes, the flavor has changed as well. This is now what you pay for:

There are 27 ingredients listed on the Cheez Whiz label, including whey (the watery by-product of milk), canola oil, milk, milk protein concentrate (which manufacturers had begun importing from other countries as a cost-cutting alternative to the higher-priced powdered milk produced by American dairies ) and maltodextrin. Other ingredients include sodium phosphate, whey protein concentrate, salt, lactic acid, sodium alginate, mustard flour, vinegar, molasses, corn syrup, water, caramel color, garlic powder, sugar, spices, tamarind, sorbic, milkfat, cheese culture, oleoresin paprika, annatto, natural flavor and enzymes.

Ok – here I go again – whey protein concentrate – MSG
Maltodextrin – MSG
“natural flavors” – MSG
Vinegar, corn syrup, annatto - suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people

I’ll just stop there -


Homemade Cheez Whiz

• 1 cup whole milk
• 1 teaspoon grass-fed gelatin
• 6 ounces cheddar cheese, shredded (about 1 1/2 cups)
• 1/4 teaspoon sea salt

Have two 8-ounce squeeze bottles at the ready –BPA-free ones. Or use one bottle and pour the rest into a bowl and enjoy!

Pour milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.

Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Pour into prepared containers and chill for at least 1 hour. Keeps up to one week in the refrigerator. NOTICE HOW A FRESH PRODUCT DOES NOT LAST LONG AND IS HEALTHIER FOR YOU.


Homemade Velveeta

• 3/4 cup whole milk
• 1 tablespoon heavy cream (optional)
• 2 teaspoons grass-fed gelatin
• 12 ounces cheddar or Colby cheese, shredded (about 3 cups)
• 3/4 teaspoon sea salt

Lay plastic wrap in 4″ x 9″ loaf pan and set aside.
Pour milk and cream (if using) in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.

Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Scrape into prepared pan and cover with plastic wrap. Chill for at least three hours. Keeps up to one week in the refrigerator.