Okay, I'm not ashamed to admit using Velveeta in some sauces, dips, etc., though not often. We live a long ways from all except one grocery store (approx. 2-4 hour drive one way over several passes that are snowy in the winter). Prices for the melty stuff locally are steep (close to $7 per smaller 1 lb. loaf). I don't care for all the saltiness, and other questionable ingredients in the commercial stuff, and look forward to trying this out. First time it will be per recipe probably using a Tillamook cheddar. After that if it comes out good I see Gouda, maybe some jack or other cheeses. I bet some smoked Gouda in this would make a lovely melty cheese over a Chili Relleno casserole. I printed this out just to make sure I've got it. Got the Vitamix so I'm sure it will blend. Cleaning out the blender after may be the hardest part of the recipe.

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