Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Homemade Cheese Whiz Copycat
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- #1729
Sometimes the cheese world gets too crazy and you just want some cheese whiz. This home remedy is made with American cheese, evaporated milk and egg yolks.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
1 tablespoon butter
1 1/2 pound American processed cheese, cut in cubes
1 tablespoon all-purpose flour
2 egg yolks, beaten
1 can (13 ounce size) evaporated milk
directions
Combine the butter and cheese in the top of a double boiler over simmering, not boiling water. Stir until the cheese is melted.
While whisking, add the flour and egg yolks, stirring constantly until incorporated. While stirring, slowly add the evaporated milk.
Cook, stirring constantly, until the cheese sauce has thickened.
Remove the pan from the heat. Use the sauce immediately, or store in a covered container in the refrigerator for up to 2 weeks. Reheat gently before using.
recipe tips
Try adding a teaspoon of mustard or a splash of Worcestershire sauce.
If you enjoy garlic, add a minced garlic clove to the butter while melting the cheese.
Try adding different seasonings like smoked paprika or chili powder.
common recipe questions
Can I use a different type of cheese instead of American processed cheese?
Yes, you can use different types of cheese like cheddar or Colby, but keep in mind that the texture and flavor will vary. American cheese melts smoothly, which is ideal for this recipe. You can also use Velveeta.
Is there a substitute for evaporated milk?
If you don't have evaporated milk, you can use heavy cream or half-and-half as a substitute. The sauce may be richer with these alternatives.
Can I make this recipe without egg yolks?
The egg yolks help to thicken the sauce, but you can omit them if necessary. The sauce might be slightly thinner.
How can I make this cheese sauce spicier?
To make the sauce spicier, add a dash of cayenne pepper, diced jalapenos, or a few drops of hot sauce.
Is there a way to make this cheese sauce healthier?
To make a healthier version, use low-fat American cheese and low-fat evaporated milk. You can also reduce the amount of cheese and increase the flour slightly to thicken the sauce. Keep in mind the flavor and texture will change.
Can I prepare this cheese sauce in advance?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Reheat it gently on the stove or in the microwave, stirring frequently.
How should I store leftover cheese sauce?
Store leftover cheese sauce in an airtight container in the refrigerator for up to 2 weeks.
Can I freeze this cheese sauce?
Freezing is not recommended as the texture may change and become grainy upon thawing. It's best to store it in the refrigerator.
What are some other uses for this cheese sauce?
This cheese sauce can be used as a dip for chips or vegetables, a topping for nachos or baked potatoes, or as a sauce for macaroni and cheese.
nutrition data
104 calories, 8 grams fat, 4 grams carbohydrates, 6 grams protein per ounce. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 23, 2021
I live in the UK and we can't easily get Cheese Whiz or American Cheese so we have to go the Copycat Route. I made this recipe with some homemade American Cheese, chefsteps recipe, and it was sensational. Easy to make, it has a great flavour and texture. I will be using it in so many recipes from now on.
August 26, 2020
I can't get cheese whiz in the UK, but this was a great alternative for homemade Philly cheese steak. I made it with half mild cheddar and half double Gloucester.
June 5, 2020
I actually prefer this to the jarred stuff. Tastes fresher.
I am looking forward to trying this and am giving the recipe to some friends I think will like it