Last week I received an email from a user inquiring about whether Velveeta cheese had changed its product. Apparently, the trusty orange brick just wasn't melting like it used to in sauces and dips. And though a little searching did reveal similar complaints from other Velveeta lovers, Kraft kept quiet about any possible ingredient changes.
That got us wondering: If cheddar cheese sauce is what people after, why don't more home cooks make their own? Maybe whipping up a sauce from scratch seems too complicated, too involved. Maybe there's a fear that no homemade version will be as vibrantly orange or creamy. Or maybe folks just like what they're used to.
Whichever the case, the truth is- cheddar cheese sauce is simple, quick, and even a very basic version produces rich, delicious results.
This recipe is a perfect stand in for melted Velveeta. Stir up a pot using any cheese you like and then mix it with elbow shaped pasta for a comforting bowl of macaroni and cheese, spoon it over simply cooked chicken, or even use it to add some flavor to steamed veggies! The beauty is that many of us always have these ingredients on hand, and when you realize how few are required, you wonder why you ever went with the ultra-processed kind in the first place.
Here's what you'll need:
Milk, Cornstarch, Cheddar Cheese, Butter
Stir together the milk and cornstarch in a small saucepan. Bring to a gentle simmer.
Stir in butter.
Then stir in freshly grated cheddar cheese. I used a sharp white cheddar, but feel free to experiment with other flavors and varieties!
Continue to stir until the mixture is fully blended and thick enough to coat the wires of a whisk or the back of a spoon. It should thicken more as it cools.
For the full recipe:
What about you? Ever tried making cheddar cheese sauce from scratch or are you loyal to Velveeta?
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com