Simple Velveeta cheese sauce made fresh at home with a few ingredients. No more struggling with hard cheese with this smooth and creamy recipe. A great dip or topping for nachos, broccoli or pasta to share with everyone.
Recipe Highlights
- How does it taste: It’s a straight forward, the Velveeta cheese sauce recipe has a light flavor of Velveeta and it’s super creamy. The Velveeta flavor is calmed down a little to make it creamy but you can taste it without any issues.
- Skill level: A beginner level recipe because there are only 4 ingredients to make the recipe. Watch the heat and you’ll have no problems at all.
- The process: Add all the ingredients into a pot and bring the heat up slowly until the Velveeta cheese sauce forms.
Are you a fan of the rich and creamy Velveeta cheese sauce, but have always wondered if you could recreate it at home? Or maybe you enjoy Velveeta sausage dip but as soon as it begins to cool its rock solid? Well, wonder no more! I’ll show you exactly how to make velvety smooth Velveeta cheese sauce at home and with little time and skills needed.
By following these step-by-step instructions, you’ll be able to enjoy the same cheesy goodness as the famous brand, without any artificial additives or preservatives. Whether you’re looking to use it as a dip for your favorite snacks, a topping for nachos, or as a base for macaroni and cheese, this homemade Velveeta cheese sauce will add a touch of indulgence to any meal.
Get ready to dig in with a perfect cheese sauce, let’s start!
Ingredient tips
- Butter: There’s little butter used in the recipe. It’s only job is create the roux, it won’t matter if it’s unsalted or salted.
- Velveeta: This is the star of the show of course.
- All-purpose flour: Only use all-purpose flour. The gluten in the flour is what makes the roux and thicken the sauce.
- Milk: Whole milk is used but you can sub with lower fat milks. The fat helps bring more flavor but do not use heavy cream, that’s too much fat and will cause problems with the roux.
- Salt: Adjust salt to taste. Make sure you make the entire recipe first. Taste the Velveeta cheese sauce first then adjust salt to taste.
Chef’s tip
- Allow the sauce to cool before serving a little bit. Serve it warm but when you are cooking it’s extremely hot and a little thin looking. It’ll cool down to where it won’t burn the top of your mouth and it’ll be much thicker and the creamy texture it should be.
Variations
Add in some sharp cheddar cheese or something nutty like gouda. This will spice the sauce up and give the cheese sauce a stronger flavor. From experience, Velveeta performs better when mixed with other cheeses. Adding an extra cheese with Velveeta is a next level variation.
Simply remove a portion of the Velveeta cheese and add the new cheese in its place. With this recipe, there is room to add more without changing the amount of Velveeta. For example, just add in and extra 1/2-1 cup of another cheese.
How To Make Velveeta Cheese Sauce
- First, cut the velveeta cheese up to cubes. This will make the melting process faster.
- In a sauce pot, add in the butter on medium heat. Allow the butter to melt down then toss the flour on top.
- Cook the flour a bit into the butter until it has begin to bubble a bit. Now, pour the milk into the pot.
- Then, add the Velveeta cheese into the pot as well.
- Occasionally stir the pot as the milk heats ups and melts the cheese as well. After about 5-10 minutes the milk will begin to thicken as well as the cheese completely melting.
- After the cheese has melted and the sauce is smooth, turn off the heat. Allow the sauce to cool to the point you can add salt to taste without burning your mouth. Serve once the salt it just right.
How to store the sauce
The sauce will harden up the colder it gets. To prevent the “skin” that forms, simply cover with plastic wrap and press the plastic wrap across the top of the sauce so air can’t get to it. But, if the skin forms, it doesn’t change any flavors.
Velveeta cheese sauce can be frozen if needed but it is extremely stable in the refrigerator for days after making it.
Frequently Asked Questions (FAQs)
How to do you melt Velveeta for sauce?
This is the recipe to do this. With the dips people always run into trouble with the cheese becoming hard quickly and this sauce prevents that issue.
Do I need milk when melting Velveeta?
I highly recommend adding milk because Velveeta on it’s own will become hard. The milk prevents this from happening. Even natural cheese hardens back to a solid when it begins to cool.
Is Velveeta cheese good for melting?
It’s the best cheese to melt. Because it’s processed they are able to add things that a natural cheese does’t have that makes Velveeta super creamy.
Is Velveeta real cheese?
No, it’s completely processed. But, it’s better than sliced cheese that doesn’t melt the best. It’s designed to be far creamier than real cheese which is why it works so good for dips.
Serving suggestions
This is a simple Velveeta cheese sauce recipe to use for just about anything. It does wonders for nachos, veggies like broccoli, asparagus or even potatoes. Top the cheese sauce over your French fries, sweet potato fries or on top of hamburgers or sliders.
Other Velveeta recipes to try next
- Velveeta Chili Cheese Dip
- Baked Velveeta Mac & Cheese
- Velveeta Broccoli Cheese Soup
- Stovetop Velveeta Mac & Cheese
- Baked Chicken Spaghetti
- Velveeta Sausage Dip
- Velveeta Broccoli Cheese Casserole
- Crockpot Velveeta Mac & Cheese
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Velveeta Cheese Sauce
Ingredients
- 12 ounce Velveeta cheese
- 4 tablespoon butter
- 1/4 cup all-purpose flour
- 2 cup milk
- salt to taste
Instructions
- First, cut the velveeta cheese up to cubes. This will make the melting process faster.
- In a sauce pot, add in the butter on medium heat. Allow the butter to melt down then toss the flour on top.
- Cook the flour a bit into the butter until it has begin to bubble a bit. Now, pour the milk into the pot.
- Then, add the Velveeta cheese into the pot as well.
- Occasionally stir the pot as the milk heats ups and melts the cheese as well. After about 5-10 minutes the milk will begin to thicken as well as the cheese completely melting.
- After the cheese has melted and the sauce is smooth, turn off the heat. Allow the sauce to cool to the point you can add salt to taste without burning your mouth. Serve once the salt it just right.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.