Roxy15 Posted November 20, 2018 Share Posted November 20, 2018 Decided to make a real veggie cheese sauce for Thanksgiving. That soup thing didn’t sound real good. I am feeling alot better, so I will get off my you know what and make it from scratch. Going to make broccoli and cauliflowet with this cheese sauce. I may have to adjust the amounts depending on how much I get of the veggies. Velveeta Cheese Sauce: 2 Tablespoons Butter 2 Tablespoons Flour 2 Cups Half-And-Half Cream 3 Cups Cubed Velveeta Cheese Salt & Pepper, To Taste Recipe Calls For 1 Tsp. Sugar But I Read Reviews & They Said To Omit The Sugar Paprika, For Topping In a small saucepan, melt the butter; remove from heat. Blend in flour until smooth. I will use a 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 in the cubed Velveeta Cheese and continue to whisk until Cheese is melted; remove from heat. Add in the sugar, if using, salt and pepper; mix until combined. Pour over veggies just before serving. Sprinle with paprika. •••I might use cayenne. ••I don’t like to be rushed when cooking, so I will probably make this ahead of time and put in the crockpot on warm setting . 1 Quote Link to comment
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