The Best! (and easiest) cheese sauce you'll ever have

I bought a small restaurant here in the Florida panhandle that had a great reputation for over 30 years. I wanted to expand the menu options a bit, namely to include chili dogs (of which you don’t see many worth a damn down here, I’m from Massachusetts originally). I needed a sauce that was easy, and stayed “liquidy”, especially upon reheating. Most cheese sauces with a roux or flour based thickener tend to separate upon reheating. As a certified cheese fanatic, I have spent a lot of loving hours experimenting, and here is a great cheese sauce that’s quick to make, and has endless uses!

1 LB Mexican Velveeta cheese (they have hot or mild, I prefer the hot)
1 16 oz jar Ragu Double Cheddar Cheese sauce
1 16 oz jar Roasted Garlic Alfredo Sauce (I use 5 borthers when I can, but the Ragu works fine too)
1 18 oz packager (24 slices) processed american cheese
1 10 oz can evaporated milk

Simply place all of the ingredients into a crock pot and heat over low heat until melted, and stir to combine. You can speed up the process by placing your crock on high for the first hour, stir, and reduce to low heat for the remainder of the time. I use this sauce over my chili dogs. It is also great over chicken, rice, nachos, or anything you like cheese sauce on. You can substitute regualr velveeta for the mexican if you want to go go without the mexican flavor, or you can go the opposite route and thin the cheese sauce a bit before serving with some juice from a jar of sliced jalapenos for some more kick. If the sauce is too thick for you, simply thin with a bit of water. Enjoy!

Not only would this work for what you need this for but this also so can be used for doing pork chops or chicken just before its comes out of the oven with all that cheese and spices it would be great
sean poole

Absolutely Sean. If you like cheese sauce, you can find hundreds of uses for it. I really like your pork chop idea, I had never considered that. When I make pork chops I dredge them in some Emeril’s seasoning and sear them in a small amount of butter and then finish them in the oven. I think that the cheese sauce would add a great twist to that. I appreciate the idea!
Joe Slate

Wow. This sounds great. I usually use Velveeta for my cheese sauce too.
Your recipe also sounds like it would make a great Fondue!!
Peggy :slight_smile:

Just a comment for the ones that would like to try this recipe. (coming from another cheese fanatic) Do NOT take the cheap way out and substitute the velveeta mexican with generic velveeta mexican (store brand) I made this mistake once in a crockpot cheese soup recipe and the cheese doesnt seem to melt totally and leaves tiny chunks! ICK!

By the way, this recipe sounds AWESOME and i will definately be trying it soon!!