VELVEETA CHEESE SAUCE INGREDIENTS RECIPES

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VELVEETA CHEESE SAUCE - JUST A PINCH RECIPES



Velveeta Cheese Sauce - Just A Pinch Recipes image

This Velveeta cheese sauce is so easy to make and good!

Provided by Gail Welch @sugarshack

Categories     Other Sauces

Cook Time 5 minutes

Number Of Ingredients 4

1/2 stick(s) butter or margarine
1 tablespoon(s) all purpose flour
1 cup(s) milk
8 ounce(s) velveeta cheese

Steps:

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

VELVEETA CHEESE SAUCE FOR CAULIFLOWER AND BROCCOLI RECIP…



Velveeta Cheese Sauce for Cauliflower and Broccoli Recip… image

Cauliflower and broccoli never had it so good! --- the amounts stated makes a huge amount if desired the ingredients may be reduced by half --- for cheese sauce with a kick add in some Tabasco or cayenne pepper, of coarse this cheese sauce may be used with just about anything!

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 cups

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
2 cups half-and-half cream or 2 cups 18% table cream
3 cups cubed Velveeta cheese (cubed about 1 inch)
1/4 teaspoon salt (or to taste)
black pepper (or to taste) (optional)
1 teaspoon sugar
paprika, for topping

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.

Nutrition Facts : Calories 226.5, FatContent 19.7, SaturatedFatContent 12.3, CholesterolContent 60, SodiumContent 245.7, CarbohydrateContent 9.2, FiberContent 0.1, SugarContent 1.3, ProteinContent 4

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