On 5/1/2013 1:45 PM, Sqwertz wrote:
> On Wed, 01 May 2013 13:35:53 -0400, jmcquown wrote:
>
>> I'm sure you can find Velveeta; not sure you can find a store brand. We
>> have different grocery stores. But really, it makes for a nice smooth
>> sauce. I will be trying using just a bit with "real" cheese just to see
>> how it turns out. Velveeta (or an equivalent) really does make a nice
>> creamy cheese sauce. YMMV.
>
> I've found that you have to make it much thinner than you think since
> once it comes off the burner it can firm up more than anticipated.
>
> -sw
>
True, I never let the white sauce cook to more than medium before adding
the cubed Velveeta. I also use <gasp!> non-fat milk so it makes for a
thinner sauce.

Jill