How do I make a cheese sauce?

VELVEETA CHEESE SAUCE

1 tbsp. butter

1 tbsp. flour

1 c. milk

1 1/2 c. cubed (1/2 inch size) Velveeta cheese

1/8 tsp. salt

1/2 tsp. sugar

Dash of pepper

Paprika

Melt butter in small saucepan. Remove from heat. Blend in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until beginning to boil. Add cubed cheese and continue to stir until cheese is melted. Remove from heat. Add salt, sugar, and pepper. Pour over cooked vegetables just prior to serving. Sprinkle with paprika.

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Ingredients

* 1 cup diced Velveeta cheese (or American cheese slices)

* 2-3 tablespoons canned evaporated milk (more or less to taste, or regular milk)

* 1 teaspoon mustard powder (optional)

* 1 dash Tabasco sauce (optional)

* 1 dash onion powder (optional)

Directions

1.

1

Microwave the cheese and milk (plus the dry mustard, Tabasco or onion powder, if using) in a microwave safe dish on high.

2.

2

Stir well at 30 second intervals, until cheese is melted and mixture is smooth and creamy (about 2 to 3 minutes total--you may need to add more milk, as desired).

3.

3

Serve hot over cooked cauliflower or broccoli (or your favorite vegetable). Enjoy!

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Velveeta Cheese Sauce

2 cups Velveeta Cheese, cubed

3 Tbls. milk

Cube the velveeta and add the milk. Microwave for 5-6 minutes, stirring occasionally until melted.

Serve immediately!

Great over potatoes, vegetables or anything you'd like a cheese sauce on!

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1st you need to make a rue. Melt some butter in a pan, about a table spoon and let it melt gently. Once melted, add plain flour until the mixture becomes doughy like. Then add about a pint of cold milk and whisk until the mixture is no longer lumpy, heat until the sauce begins to thicken. This is the sauce base that can be used for anything from cheese sauce to parsley sauce. All you do now is add a couple of handfuls of grated cheddar cheese and stir until it's melted. Hey presto, cheese sauce.

2cups Velveeta Cheese, cubed

3 Tbls. milk

Cube the velveeta and add the milk. Microwave for 5-6 minutes, stirring occasionally until melted.

Serve immediately!

Great over potatoes, vegetables or anything you'd like a cheese sauce on!

ITS THE FASTEST WAY!

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RE:

How do I make a cheese sauce?

With velveeta cheese?

veggies

1/3 cup water

1/4 cup MIRACLE WHIP Dressing (do not use an offbrand)

1/4 cup milk

1/2 cup velveeta

PLACE veggies and water in 2-qt. microwaveable casserole dish; cover. Microwave on HIGH 5 to 6 min. or until veggies are crisp-tender; drain. Set aside.

COMBINE remaining ingredients in microwaveable bowl. Microwave on HIGH 2 min. or until cheese is melted and mixture is well blended, stirring after each minute.

SERVE over the veggies.

Use this cheese sauce on vegetables, pasta, or use in other dishes.

Cook Time: 10 minutes

Ingredients:

* 3 tablespoons butter

* 3 tablespoons flour

* 1/2 teaspoon salt

* 1/8 teaspoon ground black or white pepper

* 1 1/2 cups milk

* 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Preparation:

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.

Makes 2 cups.

Rotel Nacho Cheese Sauce

1 lb. Velveeta cheese, cubed

1 can Rotel tomatoes and chilies, diced

1 lb. hamburger, browned

Melt Velveeta in microwave, crockpot or on stove, stirring often. Stir Rotel tomatoes, chiles and hamburger. Rotel tomotoes and chilies and hamburger.

Serve with tortilla chips.

Rotel Cheese Dip Ingredients

1 cn (10oz) RO*TEL Tomatoes and 1 lb Velveeta Processed Cheese

Instructions for Rotel Cheese Dip

: To one can of RO*TEL , add 1 pound of VELVEETA pasteurized process cheese which has been melted in a double boiler. : Microwave Instructions: Cut cheese into cubes; place cheese and RO*TEL in a covered casserole dish for 10-12 minutes, or until cheese has melted. Typed for your enjoyment by Tony_Bob, Natchez,Ms. Cyberealm BBS 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

IMHO, sauces made with Velveeta don't count (Velveeta isn't really cheese). To make a "traditional" cheese sauce, you start with a basic roux, and then add in grated cheese. Keep in mind that the sharper your cheese is to begin with, the "cheesier" your sauce will taste.

2 tbsp. butter

2 tbsp. flour

1 cup milk

1 - 2 cups grated cheese

Melt butter in a medium sized pot. Add in flour, and stir until the butter is fully absorbed and all the clumps of flour are worked out. (Optionally, you can continue to cook this until it's golden brown, for a nuttier flavor). Stir in milk. Continue to cook, stirring frequently, until the sauce starts to thicken. Gradually add grated cheese, stirring between additions to ensure the cheese is melted.

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Ingredients

3 tablespoons butter

3 tablespoons flour

1 cup milk

1 cup grated cheese (the milder, the better, try cheddar, mozzarella)

Directions

1Melt butter in saucepan.

2Stir in flour until blended.

3Stir in milk slowly.

4When the sauce has thickened, reduce heat and stir in cheese.

5Wonderful on steamed broccoli, cauliflower, asparagus or any veggie you want your child to try.

VELVEETA CHEESE SAUCE FOR COOKED

CAULIFLOWER OR BROCCOLI

1 tbsp. butter

1 tbsp. flour

1 c. milk

1 1/2 c. cubed (1/2 inch size) Velveeta cheese

1/8 tsp. salt

1/2 tsp. sugar

Dash of pepper

Paprika

Melt butter in small saucepan. Remove from heat. Blend in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until beginning to boil. Add cubed cheese and continue to stir until cheese is melted. Remove from heat. Add salt, sugar, and pepper. Pour over cooked vegetables just prior to serving. Sprinkle with paprika.

SOUTH AMERICAN CHEESE SAUCE

1/4 cup olive oil

1 large onion, chopped

2 cloves fresh garlic, minced

1 jalapeno pepper, seeded and minced (about 2 tablespoons)

1 can diced tomatoes, drained

1/4 cup fresh cilantro, minced

1/3 cup dry white wine

2/3 cup light cream

1 cup (8 oz) Velveeta cheese

salt and pepper, to taste

In a heavy skillet, combine oil, garlic, onion and pepper over medium heat. Saute onion until translucent. Stir in tomatoes and cilantro. Reduce heat to low and simmer for 10 minutes.

Add wine, and cook over low heat another 10 minutes, or until mixture has slightly thickened. Stir in cream, and Velveeta; cook over medium heat until Velveeta has melted, stirring until smooth. Season with salt and pepper, to taste and serve right away.

Yield: about 1 1/2 cups.

A wonderful sauce to pour over asparagus, broccoli, etc.

Variation: For extra rich sauce, substitute heavy cream. Add hot cayenne pepper or a second jalapeno for an extra kick!