I know, I know…. you can say it….. Velveeta is NOT cheese. Even the box says it’s “Pasteurized Prepared Cheese Product.” (When I was a kid I remember it used to say, “Pasteurized Process Cheese Food.”) But don’t dis Velveeta. Whatever it is, it’s delicious. Smooth, creamy, and meltable (is that a word?), it made the best grilled cheese sandwiches ever….. the grilled cheese sandwiches of my youth that spelled comfort food. It’s what we grew up with in the Philippines. It was introduced by the Americans during World War II and stayed a big part of Filipino cuisine ever since. It’s all I knew of cheese until I moved to the United States.
Velveeta makes the easiest and creamiest of cheese sauces as far as I’m concerned. You can cook it in a small saucepan over medium heat on the stove, or if you’re pressed for time, you can make it in the microwave. If you use a microwave, be sure to stop and stir in 30-second intervals so you don’t get hot spots that turn into burned spots. The sauce will thicken and firm up as it cools. Just reheat it a bit if you need to make it pourable again. If it’s too thick, whisk in some more milk until it reaches the consistency you want.
VELVEETA CHEESE SAUCE
- 1 cup cubed Velveeta cheese
- ¼ cup evaporated milk or fresh milk (add more if you want the sauce thinner)
- Microwave Velveeta and milk in a microwaveable bowl on high for 2-3 minutes, stopping to stir every 30-seconds or so, until completely melted and well-combined.
- Serve immediately as a dipping sauce; pour over cooked veggies like broccoli or cauliflower; or pour over nachos.
NOTE: ¼ cup is just a starting point for the milk. If you feel it’s too thick, add as much milk as you need to get it to the consistency you’re looking for.
You can also add flavorings to your cheese sauce like a teaspoon or so of mustard powder, a splash of beer or white wine, a tablespoon or two of diced pimientos, a dash of Tabasco or Sriracha sauce, a half teaspoon of onion powder, or whatever else you think might taste good with cheese.
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