how do i make cheese sauce with velvettqa

I’ll admit, this one doesn’t completely break and it is a better version than my sad attempt that night, but it’s just not the real thing! It didn’t work then and it doesn’t work now. Yep, I decided to try to make cheese dip from cheddar when I realized I was out of Velveeta. I was during our college days and occurred at about 2 AM (I’ll let you fill in the blanks) when we needed a late night snack. Then the jokes started as my husband started telling the kids about what he describes as my singular cooking fail in 20 years. It’s bad, really bad! My husband and kids wouldn’t even eat it. Y’all, if you’re looking for anything close to that, don’t try this recipe. Velveeta based queso dip is better.Īlthough I do not live there now, I am a native Texan and therefore grew up with an amped up version of the traditional Velveeta based queso. And however much you make, use it that day because it reheats horribly: gloppy & grainy. I made it as a bacon cheddar dip & it wasn't that flavorful. just keep stirring until it's the nice smooth consistency that you want if ever gets runny put a little more cheese if it's too thick put a little more half and half. Give it a try but you have to heat it long enough, Out it gets Gloppy again. Like other stated it was Gloppy and gritty but I did something different I used half and half for the milk (I did not have canned milk) and I used the Rotel with the liquid and it made a big difference. So I had to keep microwaving and re-whisking. It was best right out of the microwave, but as it cooled even a little it would get thick and gummy. It's ok, still a bit gritty even after tons of whisking. It was a waste of ingredients and calories!!! I read all the reviews and tried to incorporate their advice into my attempt however, I was disappointed with the results. Heated the first three ingredients on low in a sauce pan on the stove and then added rotel after the sauce thickened. Ummm, I did exactly as stated, except the can of milk was a cup and a half, so I increased the cheese and starch, I literally have a bowl of cheese flavored milk? UGH, won't try this again. I added chopped jalapeños, it's passable for sure, if you keep evaporated milk on hand. I've kept heating to likely more 10 min till it started thickening. since the recipe said up to two minutes, that's where I was below.

How do i make cheese sauce with velvettqa