by Austin Carter
New Recipe
Course: Dips and Sauces Cuisine: American Prep Time: 10minutes Cook Time: 10minutes Total Time: 20minutes Calories: 227kcal Author: Austin Carter Servings: 4
– Small Saucepan – Wire whisk – Spoon – Measuring Spoons – Knife and cutting board (for cubing cheese)
– 2 tablespoons butter or 2 tablespoons margarine – 2 tablespoons flour – 2 cups half-and-half cream or 2 cups 18% table cream – 3 cups cubed Velveeta cheese cubed about 1 inch – 1/4 teaspoon salt or to taste
– black pepper or to taste (optional) – 1 teaspoon sugar – paprika for topping
1. Melt the butter in a small saucepan and remove from heat. 2. Blend in the flour with a wire whisk until smooth. 3. Return to heat and gradually whisk in the half-and-half cream. Bring to a light boil, whisking continuously.
4. Add the cubed Velveeta and stir until the cheese is melted and the mixture is smooth. 5. Remove from heat and mix in the sugar, salt, and pepper.
6. Pour the sauce over the veggies just before serving. 7. Sprinkle with paprika.