Our Ultimate Velveeta Cheese Sauce is oh so creamy and flavorful and made with easy ingredients. Pair with your favorite pasta, and enjoy!
Our Go-To Velveeta Cheese Sauce
Bookmark this, cheese lovers! Our Velveeta cheese sauce truly is Velveeta perfection.
Not only is it made extra cheesy with help from Velveeta (of course!), seasoned perfectly with simple spices, and an easy roux. Let’s make it together, shall we?!
WHAT IS VELVEETA CHEESE?
Velveeta cheese is an American cheese product made from milk, whey, and whey concentrate. It’s most commonly used as a sauce for mac and cheese.
Why Does It Make a Good Cheese Sauce?
Velveeta cheese makes a great base for cheese sauce because of its amazing meltability. This Velveeta cheese sauce is creamy and never clumpy 😀
Ultimate Velveeta Sauce with Simple Ingredients
Our homemade Velveeta cheese sauce comes together in a few ingredients! You’ll need:
- Unsalted butter: butter is used as the fat for the roux.
- All-purpose flour: all-purpose flour is what’s used to create the roux. You can swap this for white whole wheat or 1:1 GF all-purpose flour if you wish.
- 2% milk: we used 2% milk, but any milk will work.
- Velveeta cheese: can’t have a Velveeta cheese sauce without Velveeta!
- Spices: to give this Velveeta cheese sauce some oomph, we used salt, pepper, and granulated garlic.
- Hot sauce: we love adding a little vinegar-based hot sauce to our Velveeta cheese sauce for a kick.
Velveeta
Mac and Cheese
Take this Ultimate Velveeta Cheese Sauce and make our Simple Velveeta Mac and Cheese for dinner tonight.
How to Make Velveeta Cheese Sauce
This Velveeta cheese sauce is made in 5 easy steps. All you need are the ingredients above and 15 minutes of your day. Here’s how you make it:
Prepare a roux
Heat a large pot or Dutch oven over medium/high heat, and add butter. When the butter is melted, add flour and whisk until the butter and flour form a crumble or paste.
Whisk in milk
Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat until the roux thickens.
Remove from heat + add velveeta
When the roux is thick, remove from heat and add the Velveeta, and whisk until the cheese has melted.
Add spices
Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce and mix well.
Serve & enjoy!
Serve the velveeta cheese sauce with tortilla chips, vegetables, or cooked pasta.
Velveeta Cheese Sauce Q&A
How do you melt Velveeta cheese for mac and cheese sauce?
The best way to turn Velveeta cheese into a mac and cheese sauce is to create a roux and then melt the Velveeta cheese in the roux.
Is Velveeta cheese sauce real cheese?
Velveeta cheese is a processed cheese product and is made primarily from milk, whey, and whey protein concentrate. HERE is more information about Velveeta cheese.
Does Velveeta cheese sauce need milk?
If you are making a homemade Velveeta cheese sauce then yes, it will likely need milk. If you’re using boxed Velveeta mac and cheese then you do not need milk.
How to Serve Velveeta Cheese Sauce
Love this Velveeta sauce and want to mix things up? Here are some ideas on how to repurpose this sauce for something other than our Velveeta mac and cheese:
Use on Any Noodle: all out of macaroni noodles? You can literally use 1 lb. of any noodle under the sun!
Nachos: we love using this sauce on top of nachos. Think – loaded nachos with all the fixings + this Velveeta cheese sauce.
Burgers & Sandwiches: how good would this Velveeta cheese sauce be on top of a burger or sandwich?! I’m drooling.
Chili Mac and Cheese: mix this cheese sauce with 1 lb. of noodles and a batch of homemade beef chili for some chili mac! Check out our sister site’s Chili Mac and Cheese recipe!
Dip: when I dip you dip we dip. Grab your favorite tortilla chip and dip away!
Storing Velveeta Cheese Sauce
Let your Velveeta sauce cool completely. Then, transfer it into an airtight container and seal. Store in the fridge for up to 3-5 days.
To reheat: Transfer chilled Velveeta sauce into a large frying pan. Add a few tablespoons of milk and reheat over medium/low heat until warm. Reheating this Velveeta cheese sauce low and slow will help prevent any changes in texture as you reheat.
Ultimate Velveeta Cheese Sauce
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 12 oz Velveeta cheese chopped into small cubes
- 1/4 teaspoon granulated garlic
- ½ tablespoon hot sauce
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 12 oz. Pasta if serving with pasta
Instructions
- First, prepare a roux by heating a large pot or Dutch oven over medium/high heat. Add butter. When the butter is melted, add flour and whisk until the butter and flour form a crumble or paste.
- Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat and add the Velveeta. Whisk until the Velveeta cheese has melted.
- Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. Mix well.
- Serve the Velveeta cheese sauce with tortilla chips, vegetables, or cooked pasta.
Tips & Notes
- This Velveeta cheese sauce is meant to me mixed with 12 - 16-oz. of dried pasta or used as a dipping sauce for vegetables or chips.
- Nutrition information does not include pasta.
This is such an amazing cheese sauce recipe for noodles, veggies, bread, etc. to keep in your pocked at all times!
So glad you loved this recipe, Shell! Great idea to use on veggies 😀
This is my new favorite mac n cheese recipe! Thank you for sharing!
So easy and great for a family on a tired night! Thank you for the recipe!
PS…if you add just a touch of garlic and onion powder to the flour in the roux,…it really adds even more depth of flavor!🥰 And for those of us that are lactose intolerant, we can use lactose free milk, and it seems to counteract all that cheese!
Great ideas, Eleana!
This cheese sauce is so delicious 😋 Thanks a million. I made this with mac and cheese the night before Thanksgiving to get a few steps ahead. On Thanksgiving morning there was only a little bite left. My son and I kept going back all in the wee hours of the morning getting just a bite 😋😅
I just had to give what little was left to my other children that came by. And the greedy son had the nerve to be mad 😡 that it’s all gone, so I’m making some more tonight. Again, thanks for this keeper recipe. I won’t buy boxed mac and cheese again 🤣
You were suuuper close to the “Ultimate” until you added the impotent, 2% watered-down milk!! If readers & fans want to bastardize your recipes… that’s on them but start with the real deal. #2%IsSacrilegious
My grandmother on the English side, and subsequently my mother on the Colombian side have used a Kraft based sauce for years on a recipe I can not find anywhere else.
Steamed greens, generally Swiss Chard or kale, with sliced tomatoes, bacon crumbles, and a fried or poached egg on top, with. The cheesey goodness dribbled over the top, super quick to make and a Delicious combination of flavours.