Making a potato casserole that calls for cheez whiz. I'd rather not! Any ideas?
Chops is a trusted home cook.
Add sharp cheddar (I think that's the flavor of cheez wiz) to a roux for the sauce, as you would for mac and cheese.
Susan W is a trusted source on General Cooking.
Here's a homemade, healthier, and more than likely tastier version that I think would work nicely. You can probably skip the "cool for an hour" step. You also can use any gelatin that is available to you.
Oops..here's the link.
Honestly, if faced with a recipe that called for cheez whiz, I'd be looking to replace the whole recipe, not just the aerosol cheese thing.
Poison... Don't have to be fussy about it; any kind will do... No joke.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to make it yourself
Marlene Dietrich's Favorite Cocktail
What it Was Like to Grow Up Around a Professional Cook
A One-Pot, No-Mixer Chocolate Cake
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)