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Homemade Velveeta Cheese

Don’t bother with over-processed, shelf-stable “cheese” – you can make your own easy homemade Velveeta cheese with just three ingredients!

If you dream of the nostalgic taste of Velveeta cheese but don’t love consuming a pasteurized cheese product, then this copy Velveeta recipe is for you. This homemade Velveeta recipe is incredibly easy to make and can mimic Velveeta cheese with just three ingredients: unflavored gelatin, powdered milk and shredded cheese. That’s it! It literally takes just minutes to throw together then just refrigerate it until it’s firm. Mine usually firms up very quickly, even as I’m spreading it in the pan before cooling.

Homemade Velveeta Cheese Recipe

What Is Velveeta?

Velveeta is a pasteurized cheese product that contains cheddar that is blended with a mixture of whey, milk proteins and emulsifying ingredients. This process is what gives Velveeta its distinctive melt, vivid orange hue, creaminess and flavor.

According to the FDA, Velveeta is not a “true” cheese because it does not contain more than half cheese. Similar to American cheese, that’s not real cheese either, the FDA classifies Velveeta as a “pasteurized process cheese product.”

Velveeta was invented in 1918 by Emil Frey of the Monroe Cheese Company and subsequently sold to Kraft in 1923. The original process for making Velveeta used cheddar, Colby, and Swiss, along with the emulsifiers.

Homemade Velveeta Ingredients

This recipe comes together with just 3-ingredients and in 10 minutes!

  • Unflavored gelatin: The gelatin is the stabilizer that gives the cheese its molded shape. It can be found online or in the grocery store aisle with the Jell-O products.
  • Powdered milk: Any milk powder should work; the non-fat dry milk powder is most common.
  • Cheddar Cheese: A sharp cheddar is the closest cheese to the Velveeta flavor but you can use any cheese you like with this recipe.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

For comparison here are the Kraft Velveeta Original Cheese ingredients:

Velveeta Ingredients: Skim Milk, Milk, Canola Oil, Milk Protein Concentrate, Sodium Phosphate, Contains Less than 2% of Modified Food Starch, Whey Protein Concentrate, Maltodextrin, Whey, Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid as a Preservative, Milkfat, Sodium Alginate, Sodium Citrate, Enzymes, Apocarotenal and Annatto (Color), Cheese Culture, Vitamin A Palmitate.

How To Make Velveeta

  • Line a loaf pan (any pan will do, it will just be a different shape) with saran wrap.
  • Put gelatin and powdered milk into a blender. Add boiling water and process immediately until smooth. Add cheese and continue blending until mixture is very smooth.
  • Pour mixture into pan and smooth out with a spatula. Cover with more saran wrap then refrigerate until firm.
  • Use in your favorite recipes that call for Velveeta!

Allow the mixture to cool completely before cutting.

Copycat Velveeta Cheese Recipe

Velveeta Cheese Substitutions

I typically use cheddar but I’ve also used a Mexican-blend cheese and Swiss, too, all with great results. I love that I can use any flavor of cheese that I may need for different recipes. Here are some more types of cheese to try.

  • Smoked, Mild or Extra Sharp Cheddar Cheese
  • American Cheese
  • Pepper Jack Cheese
  • Colby Cheese
  • Mexican-blend cheese
  • Mozzarella
  • Parmesan
  • Gruyere
  • Fontina

Make Ahead & Storing

This recipes keeps up to a month in the refrigerator so you can make it well in advance of any parties you may have coming up!

Velveeta Cheese Uses

Any recipe that calls for store bought Velveeta can be substituted with this Velveeta copycat recipe. Also, since you can use any type of cheese, it works well with other recipes as well. Here are few of my favorite.

  • Mac n Cheese – Classic Kraft Velveeta Mac and Cheese can now be made with homemade Velveeta. Make it a bacon mac and cheese or seafood mac and cheese for extra deliciousness.
  • Quesadillas – Make it a spicy jack quesadilla with pepper jack!
  • Espinaca Dip – This recipe queso spinach dip is made with homemade Velveeta.
  • Velveeta Sausage Dip – A classic football party dip made with homemade Velveeta.
  • Chicken Velveeta Spaghetti – A simple dinner recipe using a box of spaghetti, this cheese recipe, chopped chicken, a can cream of chicken soup and Rotel.
  • Pigs in Blanket – Use as a cheese dipper for pigs in a blanket.
Copycat Velveeta Cheese Recipe

Homemade Velveeta Cheese

Yield: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 10 minutes

This homemade Velveeta recipe is quick and easy with just three ingredients and a healthier version to the processed cheese version.


  • 1/4 ounce packet unflavored gelatin
  • 6 tablespoons powdered milk
  • 1 cup boiling water
  • 1 pound 16 ounces shredded cheese


  1. Line a loaf pan (any pan will do, it will just be a different shape) with saran wrap.
  2. Put gelatin and powdered milk into a blender. Add boiling water and process immediately until smooth. Add cheese and continue blending until mixture is very smooth.
  3. Pour mixture into pan and smooth out with a spatula. Cover with more saran wrap then refrigerate until firm.
  4. Use in your favorite recipes that call for Velveeta!


Allow the mixture to cool completely before cutting.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 261mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Friday 20th of November 2020

I want to know what it tastes like before I waste cheese and dry milk on this. I too have recipes that ask for velveeta in it. I have seen other recipes that say it tastes bad. Can you give me an idea as to flavor. Thanks

Kristy Bernardo

Saturday 21st of November 2020

Hi Jennifer, I'm not sure how to respond to this tbh. I've made the recipe countless times and it tastes and melts like Velveeta. I can't guarantee you'll enjoy it, as everyone has different tastes, but it's worked for us many times over.

Jose Peppers Espinaca Dip Recipe -

Friday 12th of June 2015

[…] recipe slightly by roasting my own poblano peppers instead of those from a can and making my own homemade Velveeta cheese (it’s incredibly easy and has just four […]


Wednesday 1st of April 2015

Just discovered your blog and have a feeling I know where my evening is about to disappear to! I'm stuck on bedrest, but at least this way I can start jotting down notes of all sorts of goodies to experiment with once I'm allowed back on my feet and into the kitchen again.

Just as an 'might be useful' there is another handy use for this recipe/method - we've done something similar for a long time here, but less as a straight velveeta replacement, and more of a clear out the cheese drawer technique. You can blend all sorts of cheese, softs & hards, mild and shard, even mix up the critter base (goat, sheep, buffalo, etc) and get some pretty unique and amazing new cheeses. Both my husband and I are total suckers for trying new groceries (actually have a house rule of sorts that each week we bring some a new bit of produce, grain, etc and see what it's all about. It's drastically expanded our healthy eating habits and helps us make the most out of sales and specials) and it's not uncommon to have just bits and pieces of a half dozen or more cheese ends to use up before they risk binning. Make up a constantly changing small batch of this a couple times a month and no more finding yourself staring blankly into the fridge trying to figure out a solo-meal at odd hours. Some of this and a solid meal can be as easy as nuking a baked potato, having some quicky cheese on toast, a few spoonfuls over savory oatmeal or even just healthier nachos made with the melty goodness over slices of roasting sweet potatoes and chilies.

Kristy Bernardo

Thursday 2nd of April 2015

Hi Jenna! Thanks so much for your awesome comment! Such a great idea to throw a bunch of different cheeses in, especially if you're like me and often have those odds and ends sitting in the fridge. Really appreciate you sharing that tip! Sorry to hear you're on bedrest (that can't be easy); hope you're back on your feet very soon! Cheers :)

John@Kitchen Riffs

Wednesday 25th of March 2015

What a fun recipe! Never would have thought to make my own Velveeta. This definitely looks much, much better than the real thing! Thanks so much.

Kristy Bernardo

Thursday 2nd of April 2015

Knowing you, John, I find that hard to believe! Thanks & hope your day is fab :)

Laura @MotherWouldKnow

Monday 23rd of March 2015

When my brother and I were growing up (back in the stone age)he basically survived on Velveeta. The only 2 foods he would eat were Kraft mac 'n cheese (liquid Velveeta) and grilled cheese made with Velveeta. He now is a vegetarian who buys most of his food at his local food coop. I'm tempted to make him a batch of this homemade cheese, just to get his reaction to how edible Velveeta can actually be.


Thursday 21st of April 2016

I really hope you never did this! Vegetarians don't eat Gelatin - if you want to make it for your brother make it with agar agar

Kristy Bernardo

Tuesday 24th of March 2015

That's too funny, Laura! I'd love to hear his reaction to this :)

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