Shred a pound of Velveeta cheese or cut it as small as you can.Note: Keep stirring the milk and cheese till they are well amalgamated and as per your desired consistency. This will give the cheese a runny, saucy consistency. Don’t forget to scrape the bottom of the pan as you stir. Stir the cheese constantly till it is half through melting.This will prevent the cheese from sticking and burning in the pan. Keep stirring the butter with a wooden spoon till it melts evenly. Melt some butter in a medium-sized saucepan on the stove.Shred or cut the cheese into ½ inch cubes.Note: Remember, this version too does not contain any milk therefore, the melted cheese will be thick in consistency. Place it back into the microwave for a couple of minutes more if desired. The butter would have helped it get creamy and smooth. Remove the bowl and give it a good stir.If you choose to place it on high, keep it in the microwave for only a couple of minutes and keep a close eye on it to prevent it from burning. Place the bowl of cheese in the microwave and set it on medium for a couple of minutes.Coat the microwave bowl with butter and add some butter in the bowl.Cut or shred Velveeta cheese into small pieces.
Note: As you haven’t added in any milk to the cheese, you will get thick creamy cheese, and the cheese might solidify as its temperature cools. Mix it continuously with a spoon till it melts thoroughly.
Add in the cheese to the butter and stir it in well.This will prevent the cheese from sticking to the bowl. Add a dollop of butter to the smaller vessel or the upper half of the double boiler and allow it to melt.In the lower half of a double boiler, bring some water to a rolling boil.Doing so will help the cheese to melt faster. Cut the Velveeta cheese into bite-sized cubes that are roughly around ½ inch by ½ inch cubes.It is tricky, no doubt, but not impossible. A minute too much and the whole batch will have to be buried, or a minute too late and you won’t get the desired consistency. As you probably know, cheeses melt and burn easily, making it very tricky to melt it to your desired consistency. The question arises when it comes to melting this delicious cheese. Velveeta cheese is usually used as a cheesy dip for appetizers, as sauces, in casseroles, and for other dishes that beg to be doused melted cheese such as grilled cheese sandwich, nachos, macaroni and cheese, queso dip, etc. Its smooth and creamy texture on melting makes it ideal as a topping for many a dish. This is a pasteurized and processed cheese, whose making began in the year 1928. Velveeta cheese is an all American soft cheese. TipĪdd in a dash of spices such as Taco seasoning, garlic powder, rosemary, or simply chili powder to your melted cheese to give it that extra bit of a kick of flavor. All the trick lies in melting the cheese. Melted cheese drizzled on top of just about any dish makes it that much more sinfully delicious.