P.J. Hamel writes:

First, line a suitable container with plastic wrap. I used our 9″ x 4″ x 4″ loaf pan, but go ahead and use whatever shape of pan you like.
Note: I later discovered this recipe fits perfectly into two plastic wrap-lined 3 1/4″ x 5 3/4″ mini loaf pans, the typical foil pans you find at the supermarket. Mini pans yield a more Velveeta-like shape.
The preparation couldn’t be simpler. Put 6 tablespoons dry milk (I used our Baker’s Special Dry Milk, which is nonfat) and a 1/4-ounce packet dry unflavored gelatin in a blender or food processor. Blend briefly, just to combine.
Add 1 cup boiling water, blending just until smooth. IMMEDIATELY add 16 ounces shredded cheese. I used a couple of 8-ounce bags of shredded orange sharp cheddar cheese.
Process until the mixture is totally smooth.
Go ahead, dip your finger in to taste – that’s the best way to tell.

Pour/scoop the mixture into your prepared pan. It starts setting up pretty quickly, so don’t dawdle. Gently pat the plastic wrap onto the surface; the less wrinkled the wrap, the smoother your final product.
Refrigerate for a few hours, until it’s set. Take it out of the pan, and make sure it’s wrapped securely – no bare surfaces showing. Refrigerate until you’re ready for a grilled cheese.
 She swears that adding some of this to a can of Rotel tomatoes(with jalapenos) makes the best dip--heated of course....
Tell me what you think...going to make it?