So I've recently realized that my two top comfort foods from childhood contain Velveeta (shrug, Serious Eaters. I've always had this discerning palate). They are quite different recipes, but I still adore them for some throwback action. Because of their difference, I'm interested in any advice on replacing the Velveeta for something similarly melty (but a little less cheese product-y).

The first recipe is for bierocks, which runs your standard ground beef, cabbage and onions filling, but the dough used has a sweet-ish custard base and it's a family modification to add Velveeta (so melty!). It's added as a strip before putting the beef mixture in the dough and then baking. It seems like cheddar or the like wouldn't quite achieve the meltiness that spreads throughout, but feel free to disagree.

The second recipe is for Golden Meatball Casserole, as follows:
1 lb ground beef
1/2 cup fresh bread crumbs
1 egg
1 tsp salt
2 cups water
1 cup uncooked rice
2 large carrots, sliced
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 lb Velveeta cheese, cubed

Combine meat, bread crumbs, egg and salt. Shape into 18 meatballs. Brown on all sides in large skillet. Drain. Add water, rice, carrots, green pepper and onion. Cover and simmer 25 minutes. Add cheese. Heat until cheese melts.

My thoughts on this recipe are to reduce a cheese sauce created for macaroni and cheese, but again appreciate any further thoughts (such as, is there a cheese I could use that would melt if just added at the end, similar to the Velveeta, keeping it easy?).

My inner 6-year-old thanks you!