Best 5 Velveeta Cheese Sauce In The Microwave Recipes
Indulge in an ooey-gooey, velvety cheese sauce that transforms any dish into a culinary masterpiece. Our collection of Velveeta cheese sauce recipes, tailored for microwave preparation, offers a symphony of flavors and textures to tantalize your taste buds. From the classic Velveeta cheese sauce, perfect for macaroni and cheese, to the zesty jalapeño Velveeta cheese sauce, these recipes promise to elevate your meals to new heights. Whether you're a cheese sauce aficionado or a home cook seeking a quick and easy way to add cheesy goodness to your dishes, our microwave Velveeta cheese sauce recipes are sure to satisfy your cravings. Get ready to embark on a cheesy adventure that will leave you and your loved ones begging for more.
Let's cook with our recipes!
HOMEMADE VELVEETA CHEESE SAUCE
Looking for a healthier version of the boxed cheese? This Homemade Velveeta Cheese Recipe performs like the real thing and tastes delicious!
Provided by MOMables - Laura Fuentes
Categories Snack
Time 15m
Number Of Ingredients 9
Steps:
- Place all the ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1 to 2 minutes. The mixture might seem watery during the first few stirs, but it should thicken after all the cheese is melted.
- Serve immediately as a dip with tortilla chips.
- Place all the ingredients in a small slow cooker (that will fit at least 4 cups of liquid). Turn it on high for 2 1/2 hours.
- Mix the ingredients every hour to prevent the cheese from sticking to the walls and possibly burning. Reduce the heat to the lowest setting, and serve.
Nutrition Facts : ServingSize 1/4 cup, Calories 176 calories, Sugar 1.4g, Sodium 105.6mg, Fat 14g, SaturatedFat 8.5g, TransFat 0.1g, Carbohydrate 2.1g, Fiber 0g, Protein 10.3g, Cholesterol 42.5mg
VELVEETA CHEESE SAUCE IN THE MICROWAVE
I just love this simple velvety smooth cheese sauce--it's so easy, cheesy and good! Yummy drizzled over cooked broccoli or cauliflower, or just about anything. Enjoy! Note: Measurements are approximate, use more or less to taste. As the cheese sauce cools, it will thicken; gently reheat to serve (you can whisk in a small amount of milk or water, if needed).
Provided by BecR2400
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Microwave the cheese and milk (plus the dry mustard, Tabasco or onion powder, if using) in a microwave safe dish on high.
- Stir well at 30 second intervals, until cheese is melted and mixture is smooth and creamy (about 2 to 3 minutes total--you may need to add more milk, as desired).
- Serve hot over cooked cauliflower or broccoli (or your favorite vegetable). Enjoy!
SO EASY CHEESE SAUCE (MICROWAVE)
Warm the milk in the microwave before using for the sauce --- for the ease of this recipe you will be surprised at how good this is! :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 4m
Yield 1 1/2 cups (approx)
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) microwave the butter for 30 seconds on HIGH.
- Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined.
- Add in the shredded cheddar cheese.
- Microwave on HIGH for about 2 minutes removing a few times during cooking to stir.
- Cook until the cheese has melted and the mixture is thick.
- If desired season with ground black pepper to taste.
Nutrition Facts : Calories 837.3, Fat 71.5, SaturatedFat 45.1, Cholesterol 219.1, Sodium 877.1, Carbohydrate 16, Fiber 0.3, Sugar 0.9, Protein 34.1
MICROWAVE CHEESE SAUCE
So easy and fast to make in the microwave, you won't believe it! Goes great on vegetables, baked potatoes, nacho chips, etc.
Provided by PalatablePastime
Categories Sauces
Time 8m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a large micro-wave safe glass bowl, heat butter for 50 seconds on high or until the butter is melted.
- Whisk together the butter, flour and milk.
- Add 1 cup shredded cheddar cheese.
- Place bowl in microwave and cook on high for 1 1/2-2 minutes, whisking every 30 seconds or so, until sauce is thick and heated through.
- Season with salt, if desired, and whisk until blended.
3-INGREDIENT CHEESE SAUCE
This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter-the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Cheese Cheddar Milk/Cream Sauce Cheese Week Condiment Sauce Secrets
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Make cheese sauce:
- Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
- Make queso variation:
- Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.
Tips:
- For a smoother sauce, use a food processor or blender to blend the cheeses and milk until smooth.
- If you don't have a microwave, you can make this sauce in a saucepan over medium heat, stirring constantly, until the cheese is melted and smooth.
- To make a larger batch of sauce, simply double or triple the recipe.
- This sauce can be used as a dip for vegetables, chips, or crackers. It can also be used as a topping for nachos, tacos, or burritos.
- To make a more flavorful sauce, add a pinch of garlic powder, onion powder, or cayenne pepper.
Conclusion:
Velveeta cheese sauce is a quick and easy way to add a cheesy flavor to your favorite dishes. It can be used as a dip, a topping, or a sauce. With just a few simple ingredients and a few minutes in the microwave, you can have a delicious and versatile cheese sauce that the whole family will love.
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