The Best Fake Cheese Ever

Once I learned the difference between Velveeta cheese and everything else labeled cheese, I quit buying it. Thank goodness my kids were too young to remember eating it. Now you have to admit, one can develop a taste for this stuff. It's super creamy, makes what some people called the greatest fan food for the Super Bowl. Some restaurants use it in their Mac & Cheese and sell out every night. I could go on and sing the praises the Velveeta fans have for the stuff And, I admit, I have missed it on occasions. My eyes glued themselves on a blog title from the good folks at King Arthur Flour. They made a better version of Velveeta. So I was enticed to read and now make it. It is made from real cheese and you can use the ChillOver powder in lieu of the package of gelatin. Find your best tasting cheddar--here in the northwest, all hands go up for Tillamook cheese.
You probably have all the ingredients in your house right now....

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?