Cheese Sauce for Veggies

1 TBLsp corn starch
1 TBLsp butter
3/4 cup milk

Whisk and thicken on the stove, stirring constantly. Cut your velveeta up ahead of time so that you can continue to stir while adding:

1/2 TBLsp dry mustard
about a 1/4 pound velveeta cheese

Stir until completely melted and serve over cooked veggies.


You can easily double this recipe, although that makes quite a bit of cheese. I like to put the leftover cheese in the fridge and within a couple days boil some elbow macaroni and have homemade mac-n-cheese. And just in case anybody is wanting to know the proper cooking time for fresh broccoli/cauliflower/carrots:

Broccoli and Cauliflower: Boil 10-12 minutes or until the stems are crisp-tender
Carrot Slices: Boil 12-15 minutes

Thanks, Rachael, for this recipe!