It's not hard to make; it just requires a little patience, because it's important to never leave the cheese in the pan without stirring; otherwise, it can very easily burn. A small flexible spatula is recommended to keep the cheese from sticking to the pan. Don't be put off by the Velveeta; it merely provides a creamy base.


Amounts are approximate. Vary to taste.

  • 6 oz. evaporated milk
  • 8 oz. Velveeta, sliced in small cubes
  • 6 oz. grated extra sharp cheddar and/or Red Leicester cheese
  • 4 oz. grated Parmesan or Romano cheese


In a small saucepan on low heat, warm the evaporated milk enough to melt the Velveeta. Add the grated cheddar and parmesan cheeses, and stir to blend. Continue stirring until all of the cheeses have completely melted and are well-blended and smooth. Add more evaporated milk, if needed, to achieve the desired creaminess. Remove from heat and pour over freshly-cooked macaroni, or pour into a storage container and place in the refrigerator until needed. When reheating, you may want to add a dash of evaporated milk to help restore the creaminess.


This cheese sauce is great for a lot of things beside macaroni. Try it on broccoli and baked potatoes; make ham or tuna melts with it; use it for fondue, and as a dipping sauceómmm, awesome on soft pretzels!


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