Velveeta cheese sauce is smooth, creamy, and easy to make at home with just a few simple ingredients. It’s perfect for pouring over vegetables, stirring into pasta, or serving as a warm dip. This homemade version brings rich, cheesy flavor in minutes—no box required.
If you’re serving Velveeta cheese sauce for broccoli, you’re in for a treat—it clings perfectly to each floret and turns a simple side dish into something special. You can also use this cheese sauce using Velveeta as a topping for baked potatoes or drizzle it over nachos and fries. Because of Velveeta’s meltability, the sauce stays smooth and creamy, even after reheating. It’s an easy way to add comfort-food flavor to quick dinners, party platters, or weeknight meals without much prep.
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Why We Love This Velveeta Cheese Sauce for Broccoli
- Beyond simple to make and quick, too!
Our white cheddar sauce recipe starts with a roux (fat and flour) and takes about 20 minutes to make. But Velveeta cheese recipes like this one don’t need that extra step; this one comes together in 15 minutes! - Just 5 simple ingredients.
Actually, if you don’t count the two spices in our Velveeta cheese sauce recipe, you really only need 3 ingredients to make this recipe! - The absolute creamiest consistency!
Velveeta is my secret ingredient for making a super creamy sauce.
What is Velveeta?
Velveeta is a brand of processed cheese that was originally introduced in 1918. Made from milk, whey, and vegetable oil, and has a smooth, creamy texture. So, is Velveeta really cheese? Not exactly, because real cheese isn’t made with vegetable oil. but it does taste incredible!
Velveeta is perfect for making sauces because it melts quickly and evenly. This makes it ideal for creating a smooth, creamy sauce like this one!
Plus, it’s gluten-free, so everyone can enjoy it! And, it’s perfect for dipping in your favorite foods or as a sauce on your favorite meals!
It’s fantastic on nachos and pizza, and the perfect sauce for pellet smoked mac and cheese, too!
Love dips and sauces? Try our 3 ingredient BBQ sauce, best honey mustard, roasted red pepper dip, and mango dip.
Ingredient Notes and Substitutions
- Milk: Using whole milk makes for the creamiest cheese sauce using Velveeta, but 2 percent works well, too.
- Cornstarch: If you need a gluten-free substitute for cornstarch, arrowroot is a great choice.
- Chili pepper paste: We include just a pinch for a little kick of spiciness. Feel free to leave it out if you are serving kids or just don’t like spicy food. If you need a substitute, ground cayenne pepper is a good one.
- Velveeta: We used Velveeta original flavor, which comes in a 2-pound loaf/block. If you want to switch the flavor up, consider using one of the other Velveeta cheese flavors.
Note:
I prefer using squeeze-tube chili pepper paste (from Amazon) because it mixes easier in creamy sauces, and you won’t see little specks of ground chili pepper in the sauce. Also, a tube in the fridge will last for a while. We also use it in other recipes, like our spicy rigatoni Carbone recipe.
Recipe Variations
- Extra creamy sauce: Swap the milk with half and half or heavy cream for a richer, silkier texture. For even more indulgence, melt butter in the saucepan before adding the milk and cornstarch mixture to enhance the flavor and creaminess.
- Spicy cheese sauce: Turn up the heat by stirring in additional chili pepper paste or cayenne. You can also mix in salsa, hot sauce, or BBQ sauce. A pinch of onion powder or garlic powder adds a nice layer of savory depth.
- Southwest-inspired: Give your sauce a Tex-Mex flair with canned chili, diced tomatoes, green chilies, and chopped jalapeños. This is perfect served in a crock pot as a party dip with tortilla chips, jalapeno cheddar cornbread with jiffy mix or warm bread.
- Mexican-style cheese sauce: Mix in refried beans, diced avocado, and a spoonful of sour cream for a velvety, Mexican-inspired dip. For extra richness, blend in a bit of cheddar cheese or a small roux made with unsalted butter and purpose flour to help thicken and bind the sauce.
Check out our Velveeta cheese substitutes post for a variety of delicious and affordable alternatives to this popular cheese. Plus if you love Velveeta, don’t miss out on our Velveeta and Rotel dip recipe.
Equipment Used in Our Recipe
- Saucepan: For gently melting the Velveeta and creating the perfect consistency.
- Whisk: Ensures the sauce is smooth and free of lumps for that velvety texture.
How to Make Cheese Sauce using Velveeta
- Whisk milk and cornstarch
In a medium saucepan, combine cold milk and cornstarch. Then, bring the milk and cornstarch mixture to a simmer over low-medium heat, whisking frequently. Use cold milk for the slurry.
- Simmer and thicken
Place the saucepan over low to medium heat. Whisk frequently for about 3 minutes, or until the mixture starts to thicken into a silky base. - Add Velveeta and spice
Once thickened, add the Velveeta cheese cubes and chili pepper paste. Cutting the Velveeta cheese into cubes or small pieces helps it to melt faster. When the slurry mixture is nice and thick, add the cubes, along with the chili pepper paste. Stir until the Velveeta melts completely. Remove from heat, then season with salt and pepper to taste. - Season and serve
Remove the pan from heat. Taste, then season with salt and black pepper as needed. Serve warm over veggies, pasta, or as a dip for chips and pretzels.
🎯 TFN Pro Tip
Low and Slow: Melt the Velveeta over low heat to prevent scorching and to achieve the perfect, smooth texture.
🎯 TFN Pro Tip
Enhance the Flavor: Add a splash of milk or cream to adjust the consistency, and try stirring in a pinch of cayenne or paprika for extra flavor.
Serving Suggestions
This Velveeta cheese sauce for broccoli isn’t just for pasta—it’s incredibly versatile. Pour it over cooked veggies like broccoli or green beans pressure cooker for a quick side, or use it as a nacho cheese dip for game day snacks. It’s also delicious served in a crock pot with a spread of raw carrots, celery sticks, corn chips, tortilla chips, or easy pretzel bites recipe. Planning a fun gathering? Pair it with best pimento cheese for a party-perfect duo. And of course, the ultimate way to enjoy it is in a batch of velvety Velveeta mac, or baked into a cheesy Velveeta white cheddar baked mac and cheese. Trust us—this is one of those cheese melts moments you’ll want to revisit again and again.
Recipe FAQs
The white powder is called calcium sulfate, and it’s used as a preservative. It helps to keep it from molding and spoiling. It’s a common ingredient in processed cheese, and it’s perfectly safe to eat.
The best way to melt Velveeta cheese for sauce is to cut it into small cubes and add it to a saucepan over low-medium heat.
The key to melting Velveeta cheese without it getting hard is to cook it over low-medium heat and to stir it frequently. If it gets too hot, it will start to get hard and clumpy.
Place any leftover in an airtight container in the fridge. It keeps for up to 1 week.
To reheat, simply microwave the sauce on 50% power for 1-2 minutes, or until heated through. Stir well before serving.
You can also reheat this on the stovetop over low heat, stirring frequently until warmed through.
Yes! This cheese sauce can be frozen in a freezer-safe container for up to 3 months. To thaw, simply place it in the fridge overnight. Then, reheat as directed above.
However, note that this may be a bit thinner after being frozen and thawed. If needed, you can add more cornstarch to thicken it.
Absolutely! This dip is perfect for nachos, pretzels, or even fresh veggies.
This creamy cheese sauce is great for tacos, baked potatoes, or as a drizzle over roasted broccoli or cauliflower.
Other Fantastic Velveeta Recipes: How to make cheeseburger soup
Love To Make Cheesy Recipes? Here’s More…
If you tried this velveeta cheese sauce recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Velveeta Cheese Sauce
Equipment
- saucepan
- whisk
Ingredients
- 1 ½ cups milk (I recommend using whole milk, 2% or non-fat milk will make a less creamy sauce)
- 2 tablespoons cornstarch
- 8 ounces Velveeta Cheese cut into 1 inch cubes
- 1 teaspoon chili pepper paste (can sub with2 teaspoons ground cayenne pepper)
- salt and black pepper
Instructions
- In a medium sauce pan, whisk together cornstarch and cold milk until smooth. Bring the milk and cornstarch to a simmer, over low-medium heat, whisking frequently (about 3 minutes).
- Once the mixture has thickened, add Velveeta and chili pepper paste, stirring until cheese has melted. Remove from heat. Season with salt and pepper, to taste
- Serve the sauce over pasta or vegetables. Or use as a dip for raw vegetables, pretzels and pretzel balls, cheese cubes, sausage balls, tortilla chips, or corn chips.
Notes
- Extra Creamy Sauce: Swap the milk with half and half or heavy cream for a richer, silkier texture. For even more indulgence, melt butter in the saucepan before adding the milk and cornstarch mixture to enhance the flavor and creaminess.
- Spicy Cheese Sauce: Turn up the heat by stirring in additional chili pepper paste or cayenne. You can also mix in salsa, hot sauce, or BBQ sauce. A pinch of onion powder or garlic powder adds a nice layer of savory depth.
- Southwest-Inspired: Give your sauce a Tex-Mex flair with canned chili, diced tomatoes, green chilies, and chopped jalapeños. This is perfect served in a crock pot as a party dip with tortilla chips or warm bread.
- Mexican-Style Cheese Sauce: Mix in refried beans, diced avocado, and a spoonful of sour cream for a velvety, Mexican-inspired dip. For extra richness, blend in a bit of cheddar cheese or a small roux made with unsalted butter and purpose flour to help thicken and bind the sauce.
- Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to thin it out.
- Place any leftover sauce in an airtight container in the fridge. It keeps for up to 1 week.
- To reheat, simply microwave the sauce on 50% power for 1-2 minutes, or until heated through. Stir well before serving.
- You can also reheat this cheese sauce on the stovetop over low heat, stirring frequently until warmed through.
- This cheese sauce can be frozen in a freezer-safe container for up to 3 months. To thaw, simply place it in the fridge overnight. Then, reheat as directed above. However, note that this may be a bit thinner after being frozen and thawed. If needed, you can add more cornstarch to thicken it.
Nutrition
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Andrea says
Used the cayanne pepper as I didn’t have the paste and WOW! It was spicy! LOL! I toned it down with more milk, cheese and a bit of sugar. Good recipe! Ill make it again. Thanks for posting!
Don says
We made this a few nights ago for a March Madness party. There were at least 3 different dips besides this one, but we clearly didn’t make enough. This one was gone in the blink of an eye!