Homemade Velveeta Cheese Sauce Food

HOMEMADE VELVEETA CHEESE SAUCE

Steps:

• Place all the ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1 to 2 minutes. The mixture might seem watery during the first few stirs, but it should thicken after all the cheese is melted.
• Serve immediately as a dip with tortilla chips.
• Place all the ingredients in a small slow cooker (that will fit at least 4 cups of liquid). Turn it on high for 2 1/2 hours.
• Mix the ingredients every hour to prevent the cheese from sticking to the walls and possibly burning. Reduce the heat to the lowest setting, and serve.

VELVEETA CHEESE SAUCE IN THE MICROWAVE

Steps:

• Microwave the cheese and milk (plus the dry mustard, Tabasco or onion powder, if using) in a microwave safe dish on high.
• 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).
• Serve hot over cooked cauliflower or broccoli (or your favorite vegetable). Enjoy!

HOMEMADE CHEESE SAUCE

Steps:

• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

VELVEETA CHEESE SAUCE

Steps:

• 1. Melt butter. Stir in flour.
• 2. Add milk and stir.
• 3. Add Velveeta cheese and stir until melted.

HOMEMADE "VELVEETA" STYLE CHEESE

Steps:

• 1. Gather all your supplies. * I like to use flour sack towels (washed) from Walmart. A clean piece of linen will work too.
• 2. Dissolve citric acid in 1/4 cup water. Just keep stirring it til it's completely dissolved. Set aside.
• 3. Slowly heat milk to 140F.
• 4. While bringing milk to temp, put colander in sink. Fill medium pot with water, bring to a boil, then fold flour sack towel and immerse in boiling water. Push down with tongs. Boil for 3-4 minutes then bring pot to sink and use tongs to remove towel and unfold to cover colander. Let edges drape over the outside of colander.
• 5. Once milk reaches temp, pour in citric acid mixture and gently stir. Once curds separate, let sit for 5-10 minutes.
• 6. Carefully pour whey and curds into towel lined colander. Use rubber spatula to scrape the bottom and sides of colander to help whey go on through.
• 7. Pick up two towel corners in each hand and move hands up and down opposite of each other so curds slosh back and forth. This helps to release the whey.
• 8. Gather all the corners and twist so curds are in a ball. Squeeze out as much whey as you can.
• 9. Dump curds in medium pot. Break up with spoon or spatula. Add salt, butter, and baking soda. Turn on medium heat. Mix well. Continue to heat. It will puff up but just keep stirring it til it's all melted. Now add in the cheddar mixture if you're using it, and stir well.
• 10. Pour into plastic wrap lined mold. Fold over plastic wrap to cover top and put in fridge till cold.
• 11. Once cold you can unmold. Use within two weeks or freeze

CLASSIC VELVEETA MAC & CHEESE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to directions and drain.
• Melt margarine in a large saucepan.
• Add flour and whisk together.
• Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
• Stir constantly.
• Add chunks of Velveeta and allow to melt.
• Salt and pepper to taste.
• Pour macaroni into a 13x9 oblong baking dish.
• Pour sauce over macaroni.
• Bake in the oven for 20 minutes, then put extra slices of cheese on top.
• Bake for another 5 minutes until cheese melts.
• Allow to cool for a few minutes, then serve.

BROCCOLI WITH CHEESY VELVEETA SAUCE

Steps:

• Combine all ingredients except broccoli in microwaveable bowl.
• Microwave on HIGH 3 min. or until VELVEETA is completely melted, stirring after each minute.
• Pour over broccoli. Serve immediately.

HOMEMADE VELVEETA - SUBSTITUTE / COPYCAT

Steps:

• Line a 8x4x2 - 5" loaf pan with plastic wrap.
• In a blender, put 1/2 cup of the water, 3 tablespoons of the milk, 1/2 teaspoon of the gelatin. Whip until gelatin is dissolved.
• Quickly add 1/2 lb of the cheddar to the hot mixture.
• Whip until blended.
• Pour into the prepared loaf pan.
• Repeat this twice, until all ingredients are used.
• Cover the pan with more plastic wrap and chill overnight before unmolding.
• Keep cold and slice as needed.

VELVEETA CHEESE SAUCE FOR CAULIFLOWER AND BROCCOLI

Steps:

• Melt the butter in a small saucepan; remove from heat.
• Blend in the flour until smooth using a wire whisk.
• Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
• Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.
• Remove from heat.
• Add in the sugar, salt and pepper; mix until combined.
• Pour over the veggies JUST prior to serving.
• Sprinkle with paprika.
• Note: this recipe may be cut in half if desired.

CHEESE SAUCE

Steps:

• Melt butter in a heavy saucepan over low heat;
• Add flour, salt and pepper, stirring until smooth. Cook 1 minute, stirring constantly.
• Gradually add milk, cook over medium heat, stirring constantly, until thickened.
• Add cheese; stir until cheese melts.
• Yield: 1 1/4 cups.