Making a potato casserole that calls for cheez whiz. I'd rather not! Any ideas?
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.
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.
Poison... Don't have to be fussy about it; any kind will do... No joke.