Easy Cheese Sauce

Two ingredients and a microwave. Cubed Velveeta and milk go into a bowl, get zapped for a few minutes on high, and come out as a smooth, pourable cheese sauce that never breaks or turns grainy.

Velveeta is an emulsified cheese product, which means it’s engineered to melt perfectly every time. Unlike real cheddar that can separate into greasy clumps, Velveeta blends into a creamy, uniform sauce with nothing more than a splash of milk and some heat. That’s not a shortcut to apologize for; it’s the whole point.

The ¼ cup of milk thins the melted cheese to a saucy consistency. Use more milk for a thinner sauce that pours easily over pasta or steamed broccoli, or keep it thick for dipping.

Kitchen Tips

• Cube the Velveeta into small, even pieces so it melts uniformly; large chunks leave lumps
• Stir halfway through microwaving; the edges melt faster than the center
• Start with 2 ½ minutes and check; microwave wattages vary and overheating makes it rubbery
• Serve immediately; this sauce thickens as it cools and doesn’t reheat as smoothly the second time

Variations

• Spicy queso: Stir in a can of drained Rotel (diced tomatoes with green chiles) for a quick queso dip
• Broccoli cheese: Pour over steamed broccoli florets for the fastest side dish possible
• Beer cheese: Replace the milk with a light beer for a pub-style cheese sauce