American cheese is pretty much the same as Velveeta... It's something that we just don't eat.
I know, real cheese is technically scarier when you get down to how it's made, especially varieties like blue cheese.
I've done some playing with "rice cooker mac and cheese" methods, and I determined that the only way to satisfactorily do that home-made (besides taking the time to make a cheese sauce) is to dehydrate cheese and grind it into a powder, or settle for mostly-soft cheese like cream cheese.
when we've made this recipe (or something similar) we've used already cooked rice, frozen broccoli and Cheez-wiz (the stuff that comes in a jar)... then I think we add in garlic powder and pepper... not sure if there was anything else in it... mix it all together, pop it into the oven and bake... YUMMY!!!
What about a slice or two of American cheese? I've seen those labeled as 2% milkfat.
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I don't know if I would add it to a rice cooker, but maybe use 2% cheddar and 2% milk over low on a stove until it gets creamy (stirring a lot!), remove it from the heat and let it harden a little bit into almost a nacho cheese consistency.
I'm looking to modify a recipe from my childhood. I don't remember if the rice was cooked or raw when it went into the oven, and I'm sure the broccoli started out as frozen. But the last step was to add Velveeta shortly before it was done cooking.
I have an "impure" rice cooker. (Meaning I'm willing to contaminate it with strange smells.) I cooked rice in it, steamed fresh broccoli in the suspended steamer, then threw melted cheddar sauce into it and gave it another cook cycle. (That cycle didn't last long, probably because everything was hot.) The end result was good, but soupy.
I'm looking for a cheese that I don't have to reduce to fondue before adding to the rice, and that will turn into a gooey mess once it is incorporated. Basically, I'm looking for something that will act like Velveeta.
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