Melted cheese drizzled on top of just about any dish makes it that much more sinfully delicious. All the trick lies in melting the cheese.
Add 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.
Velveeta cheese is an all American soft cheese. This is a pasteurized and processed cheese, whose making began in the year 1928. Its smooth and creamy texture on melting makes it ideal as a topping for many a dish.
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.
The question arises when it comes to melting this delicious cheese. As you probably know, cheeses melt and burn easily, making it very tricky to melt it to your desired consistency. 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. It is tricky, no doubt, but not impossible.
Using a Double Boiler
● Cut the Velveeta cheese into bite-sized cubes that are roughly around ½ inch by ½ inch cubes. Doing so will help the cheese to melt faster.
● In the lower half of a double boiler, bring some water to a rolling boil. Reduce the heat.
● Add a dollop of butter to the smaller vessel or the upper half of the double boiler and allow it to melt. This will prevent the cheese from sticking to the bowl.
● Add in the cheese to the butter and stir it in well. Mix it continuously with a spoon till it melts thoroughly.
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.
Using a Microwave
● Cut or shred Velveeta cheese into small pieces.
● Coat the microwave bowl with butter and add some butter in the bowl. Top this with the shredded cheese.
● Place the bowl of cheese in the microwave and set it on medium for a couple of minutes. 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.
● Remove the bowl and give it a good stir. The butter would have helped it get creamy and smooth. Place it back into the microwave for a couple of minutes more if desired.
Note: Remember, this version too does not contain any milk; therefore, the melted cheese will be thick in consistency.
Using a Saucepan
● Shred or cut the cheese into ½ inch cubes.
● Melt some butter in a medium-sized saucepan on the stove. Keep stirring the butter with a wooden spoon till it melts evenly. This will prevent the cheese from sticking and burning in the pan.
● Stir the cheese constantly till it is half through melting. This too will prevent it from burning. Don’t forget to scrape the bottom of the pan as you stir.
● Add around 7 tbsp. (around 105 ml) milk to the cheese. This will give the cheese a runny, saucy consistency.
Note: Keep stirring the milk and cheese till they are well amalgamated and as per your desired consistency.
Using a Slow Cooker
● Shred a pound of Velveeta cheese or cut it as small as you can.
● Pour the cheese into the slow cooker and cover it. Allow the cheese to heat on low setting for 30 minutes. Occasionally stir the cheese to help it to melt evenly. You will not require milk or butter for this method as the slow cooker is made of a non-stick material. Stirring it will also keep it free from developing a lumpy texture.
● Cover the slow cooker with its lid and cook it for an hour or two. Try not to stir the cheese or open the lid during this time.
● Keep the setting on warm and there you have it!