Velveeta cheese sauce is known for its delicious flavor and melts well. Whether you dip tortilla chips into it or mix it with fajita meat and veggies for a great queso dip, Velveeta cheese sauce is an essential ingredient for great dishes. This article provides step-by-step instructions for how to make Velveeta cheese sauce.
- 1 What Is Velveeta Cheese?
- 2 How To Make Velveeta Cheese Sauce
- 3 Tips
- 4 Frequently Asked Questions
- 5 Conclusion
What Is Velveeta Cheese?
Velveeta is a pasteurized process cheese product made in the USA. It’s also known as American cheese, and it’s one of the top brands of American cheese. This product was originally created by Emil Frey Company in 1918.
The company was founded by Emil Frey, who immigrated to America from Switzerland in 1900. He sold his first product, Swiss cheese, for $1 per pound. In 1904, he started selling Swiss cheese by mail order and opened his first storefront in St. Louis. In 1918, he invented Velveeta cheese and sold it through the mail as well as in stores.
In 1921, he sold his business to Kraft Foods (now Mondelez International), which continues to make Velveeta today — although some people have complained that Kraft has changed the recipe since acquiring it (see below).
What Is The Difference Between Velveeta And Regular Cheese?
Velveeta is different from other types of cheese because it’s made using emulsifiers, stabilizers and thickeners. These ingredients help to give Velveeta its signature smooth texture and mild taste.
How Does It Make A Good It?
It is the perfect base for any cheese sauce, and the velveeta cheese sauce will be smooth, creamy and thick.
How To Make Velveeta Cheese Sauce
- Whisk: The second piece of equipment you'll need is a whisk. The whisk will help you combine all the ingredients together smoothly so that there are no lumps in your velveeta cheese sauce. A good whisk is sturdy, yet flexible; it should be able to beat air into eggs and other light ingredients without being too stiff or hard to handle.
- Medium saucepan: The first piece of equipment you'll need to make a velveeta cheese sauce is a medium saucepan. The pan should have a heavy bottom and be large enough to hold all your ingredients comfortably. A heavy bottom is important because it helps prevent burning, while the size allows the cheese sauce to spread out and thicken evenly over time.
- Cheese grater: The third piece of equipment you'll need is a cheese grater, which will allow you to grate your cheddar cheese into tiny pieces so that it melts more easily when heated up with milk and butter. You can also use pre-shredded cheese if you don't have time to grate it yourself, but grating makes for a creamier texture overall once cooked up in the pan.
For the Traditional Velveeta Sauce
- 1 teaspoon butter
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1 (12-ounce) can evaporate milk
- 1 1/2 cups grated Velveeta cheese, cubed (about 6 ounces)
For the Velveeta Queso Use This Instead
- 1 can (12 oz) evaporated milk
- 1 tbsp dried minced onion
- 2 tsp granulated garlic*
- 1 1/2 tsp chili powder (or to taste)**
- 1/4 tsp ground cumin
- In a medium saucepan, heat butter over medium-low heat until melted. Add flour, whisking constantly for about 2 minutes or until smooth and bubbling.
- Slowly pour in milk, whisking constantly until smooth and fully combined with the butter and flour mixture.
- Continue whisking over medium-low heat until the sauce thickens enough to coat the back of a spoon, about 5 minutes more if using unsalted butter or 10 minutes if using salted butter (or longer if you have a gas stove).
- Remove from heat; add grated cheese and stir until melted and smooth. Season with salt and pepper as desired.
- Serving Size: 1 oz. (28g)
- Calories: 100
- Calories from Fat: 10%
Total Fat: 1g 2% Saturated Fat: 0g 1% Trans Fat: 0g Cholesterol: 5mg 2% Sodium: 260mg 11% Carbohydrates: 13g 4% Dietary Fiber: 0g Sugars: 7g Protein: 8g Vitamin A 0% Vitamin C 8% Calcium 10% Iron 2%
If you are looking for a delicious hot dip, this recipe is perfect! It is easy to make and it is the best cheese sauce recipe ever!
The cheese sauce can be used for so many things. You can use it as a topping for French fries or potato chips. You can also use it as a dip for chicken nuggets, chicken strips, or even homemade onion rings.
This recipe will make about 2 cups of cheese sauce. If you want more, simply double the ingredients. This recipe makes enough dipping sauce for 12 people.
Frequently Asked Questions
1. How long does this sauce last?
This cheese sauce will keep in the fridge for about a week, but can be frozen for up to 3 months.
2. How much milk should I use for one pound of cheese?
It depends on how much sauce you want to make. One pound of Velveeta cheese will yield about 3 cups of cheese sauce. You can use anywhere between 2-3 cups of milk for one pound of cheese if you want a thick or creamy consistency; 4-5 cups of milk for a light and fluffy consistency; 6-7 cups for an ultra-rich consistency like what you get at Macaroni Grill or Carrabba’s Italian Grill; 8-9 cups if you want something more like Alfredo sauce.
3. What is the difference between Velveeta and cheese sauce?
They are both cheese sauces, but they are different products. Cheese sauces are processed by adding milk or water to natural cheese, whereas Velveeta is a pasteurized process cheese product that contains emulsifiers and stabilizers that make it creamy and smooth. The main difference between Velveeta and cheese sauce is that you can’t use Velveeta to make the cheese sauce.
4. Can I freeze the sauce once it’s finished?
Yes, you can freeze your cheese sauce. You can also make a double batch and freeze half for future use. Just make sure to let it thaw completely before you try to reheat or use it in another recipe.
Velveeta cheese is a brand of processed cheese products made by Kraft Foods. Velveeta is a popular ingredient in macaroni and cheese, other chilis, dips, salads, and more. Here we will discuss how to make Velveeta cheese sauce recipe.