Velveeta Cheese Sauce For Cooked Cauliflower Or Broccoli Recipes

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

Steps:

• Combine all ingredients except broccoli in microwaveable bowl.
• Microwave on HIGH 3 min. or until VELVEETA is completely melted, stirring after each minute.
• Pour over broccoli. Serve immediately.

Steps:

• Melt the butter in a small saucepan; remove from heat.
• Blend in the flour until smooth using a wire whisk.
• Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
• Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.
• Remove from heat.
• Add in the sugar, salt and pepper; mix until combined.
• Pour over the veggies JUST prior to serving.
• Sprinkle with paprika.
• Note: this recipe may be cut in half if desired.

Steps:

• Melt butter in small saucepan. Remove from heat. Blend in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until beginning to boil. Add cubed cheese and continue to stir until cheese is melted. Remove from heat. Add salt, sugar, and pepper. Pour over cooked vegetables just prior to serving. Sprinkle with paprika.

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!

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.