Velveeta Cheese Sauce

5 from 5 votes

This creamy Velveeta cheese sauce recipe is easy to whip up and perfect for broccoli, mac and cheese, nachos, and more.

Prep Time5

Cook Time10

Total Time15

Course: sauce, Appetizer

Cuisine: American

Keyword: Cheese Sauce, cheese dip, appetizer recipes, Velveeta Cheese Sauce, Appetizers

Servings: servings

Calories: 68kcal

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

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.

Low and Slow: Melt the Velveeta over low heat to prevent scorching and to achieve the perfect, smooth texture.
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.

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 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.

Storing Instructions:

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.

Make-Ahead Instructions:

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.