Sometimes the cheese world gets too crazy and you just want some cheese whiz. This home remedy is made with American cheese, evaporated milk and egg yolks.
1 tablespoon butter
1 1/2 pound American processed cheese, cut in cubes
1 tablespoon all-purpose flour
2 egg yolks, beaten
1 can (13 ounce size) evaporated milk
Combine the butter and cheese in the top of a double boiler over simmering, not boiling water. Stir until the cheese is melted.
While whisking, add the flour and egg yolks, stirring constantly until incorporated. While stirring, slowly add the evaporated milk.
Cook, stirring constantly, until the cheese sauce has thickened.
Remove the pan from the heat. Use the sauce immediately, or store in a covered container in the refrigerator for up to 2 weeks. Reheat gently before using.
Try adding a teaspoon of mustard or a splash of Worcestershire sauce.
If you enjoy garlic, add a minced garlic clove to the butter while melting the cheese.
Try adding different seasonings like smoked paprika or chili powder.
Yes, you can use different types of cheese like cheddar or Colby, but keep in mind that the texture and flavor will vary. American cheese melts smoothly, which is ideal for this recipe. You can also use Velveeta.
If you don't have evaporated milk, you can use heavy cream or half-and-half as a substitute. The sauce may be richer with these alternatives.
The egg yolks help to thicken the sauce, but you can omit them if necessary. The sauce might be slightly thinner.
To make the sauce spicier, add a dash of cayenne pepper, diced jalapenos, or a few drops of hot sauce.
To make a healthier version, use low-fat American cheese and low-fat evaporated milk. You can also reduce the amount of cheese and increase the flour slightly to thicken the sauce. Keep in mind the flavor and texture will change.
Yes, you can prepare the sauce in advance and store it in the refrigerator. Reheat it gently on the stove or in the microwave, stirring frequently.
Store leftover cheese sauce in an airtight container in the refrigerator for up to 2 weeks.
Freezing is not recommended as the texture may change and become grainy upon thawing. It's best to store it in the refrigerator.
This cheese sauce can be used as a dip for chips or vegetables, a topping for nachos or baked potatoes, or as a sauce for macaroni and cheese.
Double Boiler: For gently melting the butter and processed cheese over simmering water, preventing direct contact with high heat which could cause the cheese to become gritty.
Measuring Spoons: For measuring the flour accurately (and butter, if not using stick butter).
Whisk: Used for beating the egg yolks and mixing the flour and yolks into the cheese mixture.
Spatula: Helpful for scraping the sides of the double boiler while stirring.
Covered Container: For storing the sauce in the refrigerator if not using immediately.
Cheese Fries: Serve crispy french fries drizzled with homemade cheese whiz for an indulgent snack. The rich, gooey texture of the cheese complements the crispy texture of the fries.
Nachos: Use the cheese whiz for nachos piled high with jalapenos, guacamole, and salsa. The cheesy sauce adds a creamy layer that balances the crunch and spice from the toppings.
Macaroni and Cheese: Stir homemade cheese whiz into cooked pasta for a creamy mac and cheese.
Vegetable Dip: Use the cheese whiz as a dip for fresh vegetables like carrots, celery, and bell peppers.
Hot Dogs: Drizzle cheese whiz over hot dogs for a quick topping option. The melted cheese adds richness that pairs well with the savory flavors of the sausage.
Burgers: Use the cheese whiz as a topping for burgers. The creamy sauce can balance the robust flavors of grilled beef and toppings like onions and pickles.
Queso Dip: Mix the cheese whiz with canned tomatoes and green chiles for a simple queso dip.
Pretzel Dip: Serve warm homemade cheese whiz alongside soft pretzels as a dipping sauce. The salty pretzels provide a great contrast to the creamy cheese.
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reviews & comments
September 23, 2021
I live in the UK and we can't easily get Cheese Whiz or American Cheese so we have to go the Copycat Route. I made this recipe with some homemade American Cheese, chefsteps recipe, and it was sensational. Easy to make, it has a great flavour and texture. I will be using it in so many recipes from now on.
August 26, 2020
I can't get cheese whiz in the UK, but this was a great alternative for homemade Philly cheese steak. I made it with half mild cheddar and half double Gloucester.
June 5, 2020
I actually prefer this to the jarred stuff. Tastes fresher.
I am looking forward to trying this and am giving the recipe to some friends I think will like it