Cheese Sauce Ii 9/98

Categories:
cheese, sauces

2 tablespoon butter; melted
3/4 cup milk
1 cup shredded cheddar
4 oz velveeta; cubed
1/4 teaspoon pepper

In a saucepan, melt the butter, add milk and bring to a boil. Reduce heat. Stir in cheeses and pepper until cheese is melted. Mix well. This is very good served over ham. If the sauce does not thicken enough, add some cornstarch mixed with a little water. You can substitute 1 1/2 cups gruyere for the other cheeses. This worked very well 6/05.

Yield: 4 servings