Homemade melting cheese and a Quick Macaroni & Cheese

If you've followed me for very long, you know I'm always looking for ways to make homemade convenience foods. I don't mind spending a little extra time in the kitchen if it means I can save time on those busy evenings when everyone is hungry and I need dinner on the table fast.

One thing I could never bring myself to buy very often was Velveeta cheese. Have you ever looked at the ingredient list? It just wasn't something I wanted to keep in my pantry or could feel good about feeding my family. Recently, though, we picked up one of those fancy boxed macaroni and cheeses that come with the liquid cheese sauce. I have to admit it was good and quick! I always make my own Mac and cheese from scratch, but sometimes you need something quick and easy and an alternative to potatoes or rice.

But that got me thinking...

Surely there had to be a way to make something similar, with ingredients I felt better about using. I wanted the convenience of having a cheese sauce ready to go, without relying on the store-bought version.

After a little experimenting, I found this recipe, and it has become one of my favorites!

I usually make several batches at once. Then once the cheese is set, I cut it into blocks, vacuum seal them, and tuck them into the freezer. Then, whenever we're craving a QUICK macaroni and cheese or cheese sauce, I can have dinner ready in just a few minutes.

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Homemade melting Cheese Blocks

Ingredients

• 1 pound block of cheese (any kind of cheese will work... mild cheddar cheese will get you close to a "velveeta" taste, but we love gouda also)

• ⅓ cup powdered milk

• 2½ teaspoons unflavored powdered gelatin

• 1 cup boiling water

Directions

Shred the cheese in your food processor and transfer the cheese to a bowl and set it aside.

Add the powdered milk, gelatin, and boiling water to the food processor. Blend until everything is completely dissolved.

Add the shredded cheese back into the food processor and process until the mixture is smooth, creamy, and begins to thicken.

Line a loaf pan with plastic wrap, leaving enough hanging over the edges to fold over the top, after pouring. Pour the cheese mixture into the pan, smooth the top, and fold the plastic wrap over so the cheese is completely covered.

Refrigerate for several hours, or overnight, until the cheese is firm.

Once it's set, lift it out of the pan, cut it into blocks, and use it right away or vacuum seal the blocks and freeze them for later.

Making a Quick Macaroni & Cheese

Whenever I need a fast side dish—or even a simple meal—I cook macaroni and drain it. Then I add one of my homemade cheese blocks along with a little butter and a splash of milk. Heat it over medium-low heat, stirring until the cheese melts into a rich, creamy sauce.

That's it! This also works great just as a cheese sauce to pour over veggies, like broccoli or even a baked potato. The amount of cheese you use will depend on how cheesy and creamy you like your macaroni. Feel free to experiment with the ratio of cheese to pasta until you find the combination your family loves. Once you find that perfect balance, you can use the same amounts every time.

Now I have my own homemade version of quick macaroni and cheese waiting in the freezer whenever I need it. It's perfect for those nights when I don't feel like making potatoes or rice, and I love knowing exactly what's in it.

Homemade convenience foods are one of my favorite ways to save time without sacrificing quality. Spending a little time preparing ahead makes busy weeknights so much easier—and this recipe has definitely earned a permanent spot in my line up.