clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade rotel made without velveeta

How To Make Rotel With Shredded Cheese (Without Velveeta)

  • Author: Regan Jones, RD
  • Total Time: 12 min
  • Yield: 12 appetizer servings


Skip the Velveeta and make this fan-favorite gameday snack with shredded cheese, chili powder, milk, and Rotel tomatoes.


  • 1 tablespoon butter
  • 1 tablespoon all purpose flour*
  • 3/4 cup whole milk
  • 1 1/2 cups (6 ounces) freshly shredded Cheddar cheese (do not use pre-shredded as it will clump and not melt smoothly)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 teaspoon Tabasco (optional)
  • 1 can Rotel tomatoes, drained


  1. Melt butter in a medium saucepan over medium. Add flour and cook 1 minute, stirring constantly to ensure flour doesn’t clump or burn.
  2. Whisk in milk; gradually bring just to a low boil, and cook until thickened (mixture should coat back of a spoon.)
  3. Turn heat to low and add cheese 1 handful at a time, stirring until smooth. Add in remaining ingredients. Serve warm.


*Since my husband is gluten free, I used Jovial Gluten Free All Purpose Pastry Flour. It worked really well. I’m not sure all GF flours will work as well as some I have tried remain gritty when preparing a sauce. If your GF flour doesn’t work well or you have concerns, you might also try using 1 tablespoon of cornstarch dissolved in 1 tablespoon of water. Skip the butter/flour step and simply add the cornstarch slurry to the milk once it’s been brought just to a boil. Let it simmer, stirring constantly, long enough until thickened.

  • Prep Time: 5 min
  • Cook Time: 7 min
  • Category: Appetizer
  • Cuisine: American