1 stick butter
1 quart ½ & ½ or cream
4 oz. cream cheese
4 oz. velveeta
6 oz. white sharp cheddar
6 oz. sharp cheddar
Cube all the cheese, place everything in a double broiler (this is
key) and place on medium heat. Stir frequently until cheese is melted.
Allow to cool a little and place in blender to smooth out any lumps.
Cheese sauce can be held in the fridge in an air tight container for 7
- 10 days. Add as much as you liked to cooked pasta, heat, and serve.