Instructions

1. Warm the milk to 160 degrees Fahrenheit over medium-low heat in a heavy bottom saucepan. Stir continuously with a whisk or wooden spoon. Lower the burner temperature to avoid exceeding 165 degree Fahrenheit.

2. Cut 1 lbs. of Velveeta into 1/2-inch cubes with a cheese wire or beveled knife. Add the chunks to a heavy bottom stockpot. Thick Velveeta sauces and soups can be added to the stockpot without preparation.

3. Heat the stockpot containing the Velveeta over medium heat for two minutes. Pour 1/4 cup of the 160 degree milk from the saucepan into the stockpot. Stir slowly until the ingredients combine.

4. Add another 1/4 cup of the hot milk to the stockpot, if the Velveeta is still too thick. Scrape the sides of the stockpot as you stir occasionally to avoid burning.

5. Sample the melted Velveeta with a clean tasting spoon when the texture looks nearly correct. Continue stirring in hot milk until you are satisfied with how thin the sauce or soup has become. Reduce the heat to low to keep the cheesy food warm during service.