Monday, November 9, 2009

Kraft Garlic Cheese Roll Substitute

Oh the lament across the net a few years back when Kraft decided to discontinue the garlic cheese roll! Didn't Kraft realize that while it may not have been a big seller throughout the year, thousands upon thousands of cooks across the country used that roll of garlic cheese to make their holiday broccoli cheese casserole, spinach casserole, garlic cheese biscuits, cheese balls, stove-top garlic cheese grits, and baked cheese grits, who knows what else?!

Well, I was not a user of the famous cheese roll, but in researching this topic for my readers, I ran across a tidbit that said a grocery store manager was told by the folks at Kraft, that the squirt cheese product called Easy Cheese Roasted Garlic Cheddar flavor, was actually the same exact product contained in the roll, 1 can equal to 1 roll.

Now, I don't know if that is true, but another poster said that they used the squirt cheese as a substitute and indeed it did taste the same!

But... alas, I just learned that was also discontinued!

Well, I made a request over on the Kraft Facebook page and Anne-Marie from Kraft gave me a suggested substitute to share, which happened to be almost identical to the one that I already had on here, minus the Liquid Smoke, so folks I think this recipe is just about as close as we are ever gonna get, unless they bring back the garlic cheese roll itself. Enjoy!

Here's how to make it.
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Recipe: Garlic Cheese Roll Substitute

©From the Kitchen of Deep South Dish

  • 1-1/2 pounds sharp cheddar cheese, grated
  • 1/2 pound of Velveeta
  • 3 ounces cream cheese, softened to room temperature
  • 1 teaspoon seasoned salt
  • 1/4 to 1/2 teaspoon garlic powder, or to taste
  • Drop of Liquid Smoke, or to taste

Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

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©Deep South Dish

More recipes shared by readers:

Garlic Cheese Roll Substitute II

1 (8 ounce) jar of original Kraft "Cheez Whiz"
Dash of garlic powder
Dash of seasoned salt (I like Morton's Nature's Seasons).

Melts beautifully, and no one has noticed the difference in my green bean casseroles, always the big hit at my table.

Garlic Cheese Roll Substitute III

3 ounces of Velveeta
3 ounces of smoked cheddar, grated
1 teaspoon of garlic powder

For the cheese grits, we just stir all these ingredients into the grits. Or, you could melt these 3 ingredients together, let cool slightly, roll and wrap in plastic wrap and store (freeze) until needed.

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Posted by on November 9, 2009

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  1. Evidently another company got smart, I found a Garlic Cheddar roll yesterday at our little country grocery store, it is 8 oz., made by Parker's Farm, Coon Rapids, MN.

  2. While this is supposed to be the exact cheese everybody was endeared to, there are other brand name products out there that also have garlic cheese products. Thanks for leaving that info in case anybody needs it and everybody please feel free to leave the name of a product that you have used here also!

  3. Thank you for the substitute. Last year, at Christmas, I had to "wing it" with my cheese grits. It is really hard to find anything last minute when you don't know something has been discontinued. This year I will be prepared!!

  4. In New Orleans Rouse's carries the Parker garlic cheese roll. I picked some up today and will try it with my mother's famous Mock Oyster Dip recipe for New Year's eve. Last year I waited to make the dip on Dec. 31 for a New Year's eve party that night. I was caught completely off guard with news of the discontinued product. The Winn Dixie manager told me that there had been many customers looking for it. I can also verify that Kraft has stated that the squeeze cheese is the same product, although no one in my area carries the garlic cheddar variety of squeeze cheese. I wish the good folks at Parker tremendous success with their product!

  5. Thanks for the Parker brand suggestion! We have a Rouses here too - my FAVORITE grocery store - so I'll look for that next time I'm there for our local readers. Love the Mock Oyster Dip too!!

  6. I used the Kraft Garlic Cheese Roll for my much-loved Chili con Queso dip. Today I'm trying the recipe and hoping that it works because I don't have a Plan B to take to the party.

  7. Hi Diane! Isn't that annoying that Kraft did that? I just wish they'd bring it back, even if just for the holidays. Let us know how the recipe worked out in comparison if you think about it! I'll have my fingers crossed.

  8. I bought Parker's Farm cheese roll's at Brookeshire's Grocery in North Louisiana today. I was thrilled to see the rolls back on the shelf this holiday season.

    Good Luck Parker's Farm!

    1. They were not as good as the Kraft rolls. I make my own.

  9. I still haven't seen those Parker's Farm cheese rolls here in South Mississippi. Somebody let me know if they work out the same if you think about it!

  10. I used the Parker cheese roll in my green bean casserole this year as a substitute and it was HORRIBLE. Please Kraft, bring your cheese roll back.

  11. Thank you so much for letting us know that the Parker Roll did not work out the same as what you were familiar with for your casserole. So folks, there you go! You decide.

  12. I found a great substitute for the Kraft garlic cheese roll used in my broccoli casserole. (I could not find a store where I live that carried another brand)I used Velveeta and a stick of "Kerrygold" brand Garlic & Herb butter instead of regular butter. It worked! My family loved it! You can purchase this butter (by the stick)at any Publix. It's a little pricey, but well worth it.

    1. how much velveeta cheese did you use with 1 stick of Kerry gold garlic & herb butter.

  13. How can you go wrong with Velveeta and butter?!! You may have found the key combination. Thanks Wendy!

  14. I live up north but this must be what my mom used in her Holiday cheese ball! My sister 7 I have been trying to duplicate it from hr recipe, but this! Thanks for clearing up the mystery, love you blog.

  15. Thanks for your blog. I, too am outraged about Kraft discontinuing the garlic cheese roll! I used it all year long until last few years when it became hard to find and then only at Christmas. The Easy Cheese;, Roaster Garlic Cheddar isn't available locally. Is there a petition to Kraft to return the rolls?

  16. I think there has been, though not really an organized effort I don't think.

  17. I just recently reclaimed my mother's cookbook from the 1970s and am sad the garlic cheese roll has been discontinued!

    I'm finding that other items, too, (like Madrilenne from Pepperidge Farm) are no longer made, so recreating mom's recipes are sometimes a challenge.

    I'll try my hands at making the substitute recipe and if you want to see why mom called for it, visit Betty's Cook Nook here:

  18. Let me know how it works out for you Patrick! Love your mom's pic too. :)


  20. I wish I could however it has been discontinued by Kraft and is no longer available to purchase. If you found it anywhere it would be outdated old stock!

  21. Sad to say Kraft does not make the Roasted Garlic..Whats wrong with these people? Green bean casserole will never be the same...

  22. Yes, sadly I learned that today! I'm in the midst of updating the post.

  23. It may have been a few years gone now, but I sure do still miss the garlic cheese rolls! My substitute is a bit different, but actually seems to work well ... one 8 oz. jar of original Kraft "Cheez Whiz", along with a dash of garlic powder and seasoned salt (I like Morton's Nature's Seasons). Melts beautifully, and no one has noticed the difference in my green bean casseroles, always the big hit at my table.

  24. Here is the substitute we have been using:
    3 oz Velveeta
    3 oz smoked cheddar, grated
    1 tsp garlic powder

    For the cheese grits, we just stir all these ingredients into the grits. Or, you could melt these 3 ingredients together, let cool slightly, roll and wrap in plastic wrap and store (freeze) until needed.

  25. My Mom made her "Famous Cheese Ball" with the Kraft garlic cheese tube. She must have made a THOUSAND of them! It was the first thing to go! I'll try some of the substitutes above. Here's the recipe if anyone wants to try it...1 jar Old English sharp cheddar (one of the substitutes above!) 8 ounces softened cream cheese (the whipped kind is GREAT!) 1 TBS. worstershire sauce. Grated onion to taste. Mix all together and top with chopped walnuts. I have company coming YET AGAIN this weekend, so I'll try one of the recipes for the Kraft tube cheese and check it out! HEY KRAFT! ARE YOU READING THESE BLOGS?!?!

  26. Thanks so much for sharing that cheese ball recipe M.B.!

  27. Thank you for sharing this recipe! Going to try it for sure, and try freezing the leftovers. I haven't been able to find the Old English spread where we live for a couple years now. Glad to know it's still made, so I will keep searching. I remember my mom making that cheese ball that MB posted and would love to make that again,too. Kraft should be ashamed of themselves...

  28. There is a product called Guinn's Special Recipes Cheese Spreads, 3 flavors, Garlic Cheese Spread, Garlic Chipotle Cheese Spread & Cheddar Cheese Spread...It may work, they are very good!

    1. Miss the garlic cheese roll for a different reason. For those fishermen who aren't artificial lure purists, it was wonderful bait to catch trout. Had to keep it cool to give it enough body to stay on the hook. My daughter found this site doing an online search for it. She will try the recipe. My hope is it has enough body and cohesiveness to stay on the hook. Will also do a search on the Parker product.

  29. Has anyone seen Jalapeno Cheez Whiz lately? I can't find it anywhere. I always used it for anything that called for regular Cheez Whiz, and it would bring the flavor up a notch!! Kraft, get it together!!

    1. I haven't - guessing it's probably been discontinued too!

    2. I have had some success making the Baton Rouge Junior League's River Road cookbook's Spinach Madeleine (that required the jalepeno cheese roll) with Kraft Mexican Velveeta. I have found that while the taste is pretty much spot-on, the texture is a bit different (it has that slightly pasty Velveeta texture and is a bit runnier). I reduce the amount of vegetable liquor to about 3/8 cup which stops some of the runniness but can't seem to do anything about the pastiness. If the other solution is having no spinach madeleine, I've decided I can deal with the pastiness of the MexiVelveeta. John Folse's website recommends this, although the Junior League's cookbook ordering site recommends 6 oz. of plain Velveeta doctored with a bit of chopped fresh jalapeno. I haven't tried that, but I am worried that it would have too much of the crunchy fresh veg texture. I did have trouble finding the Mexican Velveeta this year and had in fact purchased a block of Velveeta with a bottle of pickled jalapenos in desperation (but then worried that it would be too vinegary).

  30. Wow! Thanks Mary. I've been trying to recreate my Kentucky Grandma's garlic cheese grits casserole way out here in Oregon for many many years now and have never been able to find the Kraft Garlic Cheese she required (and now you say it's discontinued anyway). I can make her fried chicken and her cornbread, but the grits casserole has always eluded me. Hopefully that will change with this recipe. Thanks so much!

    1. I hope it works Rojo! I just wish Kraft would bring the darned stuff back!!

  31. Thank you Mary. I found this while playing with my new Recipe Manager software.
    it works and in fact I used the garlic cheese roll recipe to make the Jalapeño cheese roll missed by all lovers of Spinach Madeline ( Dorrine) from the Talk About Good Cookbook from Lafayette
    Jalapeño cheese roll

    Probably the most popular casserole in South Louisiana definitely the most popular spinach dish. Thank you again!


    1-1/2 pounds sharp cheddar cheese, grated
    1/2 pound of Mexican Velveeta
    3 ounces cream cheese, softened to room temperature
    1 teaspoon Tony's Creole or other seasoned salt
    1 teaspoon garlic powder
    4 Tbl chopped jalapeño from a jar

    This works perfectly with the Spinach tastes just like the old days instead of rotell dip with spinach
    Spinach Madeline
    2 pkg frozen chopped spinach
    4 Tbl butter
    2 tbl chopped onions
    2 tbl flour
    1/2 cup evaporated milk
    1/2 cup vegetable liquor
    1/2 tsp black pepper
    3/4 tsp celery salt
    3/4 tsp garlic powder
    1/2 tea salt
    1 tea Lea & Perrins
    6 oz roll kraft jalapenos cheese cut into pieces
    cook spinach drain and reserve 1/2 cup liquor. melt butter over low heat add flour stirring until smooth not brown. add onions cooking until soft not brown
    add liquor slowly stirring to avoid lumps. add evaporated milk. cook until thick and smooth
    add seasoning and cheese. stir until melted
    add well drained spinach.
    serve as is or put in casserole and top with buttered bread crumbs or or
    Durkee french fried onions
    freezes well.


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