I made this last week, using a blender, exactly as the recipe states. The texture was smooth and firm after it chilled. I was pleased with the result , for the most part. For me, the flavor of the dry milk was more prominent in the finished product than I would have liked. I used a very good quality sharp cheddar which I shredded myself and Kroger store brand dry milk. I expected more cheese flavor and less dry milk aftertaste. Melted just like Velveeta, but not sure I'd like it for mac and cheese or grilled cheese sandwiches ,unless there were additions of other cheeses in the recipe to mask the aftertaste. Also made queso (added home canned salsa instead of the Rotel) and it was good. Will try a different brand dry milk next time to see if it makes a difference.

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