The cheese sauce is made to serve alongside the Baked Potatoes Velveeta or to make a layer of the cheese in the Velveeta. People like the aura of cheese where everything is drizzled or drooped with cheese. The cheese sauce is such a variety of cheesy dishes, and I cannot get over this cheese sauce. Usually, sauces and mainly cheese sauce are made by cooking but this Cheese sauce for the Baked Potato Velveeta involves no cooking or baking.
I can use this sauce in any of the sandwiches, wraps, pasta dishes, or anything I have to bake, I get it drizzled with cheese sauce. The addition of gelatin and dry milk gives a very nice flavor to your sauce. Adding warm water to the sauce helps it to reach the required consistency. It is better to refrigerate it overnight and use it the next day.
INGREDIENTS
- 1 cup boiling water
- 16 oz shredded Cheddar cheese
- 1 packet of unflavored Gelatin
- 6 tablespoon dry milk
Steps to make Cheese Sauce for Baked Potatoes Velveeta
- Gelatin is pulsed in the blender or food processor while combined with the dry milk.
- Once the gelatin is well merged with the dry milk, combine the shredded cheese with the shredded cheese. Blending the cheese in the mixture will result in the melting of the cheese.
- Due to the addition of cheese, the blender is smoother and saucy.
- Put the parchment paper in the loaf pan and make sure all sides are well covered.
- Now pour the blended sauce into the prepared loaf pan. Cover from the top using plastic wrap.
- Put the sauce in the fridge the previous night and serve the next day.
FAQs?
What is the storage period for the cheese sauce?
Cheese sauce can be stored for three days in the fridge. Then it gets hard and thick. So waste the sauce after using it for three days as it is good for you and your food.
Can we reheat the cheese sauce?
You can only reheat the cheese sauce one time. It will be thickened by overheating or multiple reheating. Also, it will get poisoned by again and again heating.
Does the cheese melt and then be added to the sauce?
No the making of cheese sauce involves no cooking process. It is just blended with the rest of the ingredients and then refrigerated to get the texture.
Cheese Sauce For Baked Potatoes Velveeta
Ingredients
- 1 cup boiling water
- 16 oz shredded Cheddar cheese
- 1 packet of unflavored Gelatin
- 6 tablespoon dry milk
Instructions
- Gelatin is pulsed in the blender or food processor while combined with the dry milk.
- Once the gelatin is well merged with the dry milk, combine the shredded cheese with the shredded cheese. Blending the cheese in the mixture will result in the melting of the cheese.
- Due to the addition of cheese, the blender is smoother and saucy.
- Put the parchment paper in the loaf pan and make sure all sides are well covered.
- Now pour the blended sauce into the prepared loaf pan. Cover from the top using plastic wrap.
- Put the sauce in the fridge the previous night and serve the next day.
