The fiancee decided it isn’t as good as Velveeta cheese sauce, but it will do.
So, I found a way to use the shredded cheese I have in my fridge to make a cheese sauce. But I also believe that variety is key and think it’s a great idea to use a variety of healthy fats while cooking and baking! So, I thought this month’s challenge would be a fun way to push myself to use olive oil (another great, healthy fat) in a recipe where I’d typically use butter. Even the fake Velveeta is kind of expensive, and I really wanted to eat this dish (and I got a cool new steamer for Christmas, and I wanted to try it out). I do think butter can be part of a balanced diet and do use it frequently when cooking and baking, so at first I was unsure about this challenge. Serve it with vegetables, pasta, rice, or even on sandwich melts. As a fun challenge this month, Pompeian is encouraging people to take the Pompeian Pledge and swap butter for olive oil in everyday recipes! This easy cheese sauce is prepared with a simple white sauce base and shredded cheese. Serve the Velveeta cheese sauce with tortilla chips, vegetables, or cooked pasta. Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. Whisk until the Velveeta cheese has melted.
#How to make a cheese sauce with velveeta for veggies how to
I’m teaming up once again with my friends at Pompeian to share another quick & easy recipe with you! In case you didn’t know, August is National Olive Oil Month. When the roux is thick, remove from heat and add the Velveeta. How to make velveeta cheese sauce.I made a few more batches of cheese sauce, one with cream cheese added, one with evaporated milk, and one with mayonnaise, adjusting the consistency as needed with a bit of whole milk.I usually only make just enough sauce for the required serving at a time as the sauce will thicken up after a while. It’s perfect for dipping chips, making macaroni and cheese or topping vegetables. No butter needed to make this Olive Oil Cheese Sauce.
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