Cheese Sauce for Steamed or Boiled Vegetables

 1 stick butter

1+ c. heavy cream or evaporated milk

1/4 c. wondra flour (mixes in without clumping)

2-3, 4 oz. Velveeta cheese blocks

salt and pepper, to taste

Melt butter in saucepan. Add flour and milk. Stir to combine. Remove from heat. Add cheese and continue to stir until cheese is all blended. Add more milk if needed for consistency. Serve with cooked broccoli, cauliflower, cabbage, etc...

pictures: 1) boiled cabbage (placing a wooden spoon over the pan while cooking will keep it from boiling over. 2) cheese sauce ready to eat.