You can quickly thin out Velveeta cheese to the consistency you desire. Velveeta is a pasteurized and prepared cheese product popular for its creaminess and ability to melt. Kraft foods, the makers of Velveeta, make the shelf-stable cheese by recombining the whey and curd after separation. A variety of recipes incorporate smooth melted Velveeta for flavor and texture. Cheesy soups and sauces that call for Velveeta can become very thick as moisture evaporates during heating.
Warm the milk to 160 degrees Fahrenheit over medium-low heat in a heavy bottom saucepan. Stir continuously with a whisk or wooden spoon. Lower the burner temperature to avoid exceeding 165 degree Fahrenheit.
Cut 1 lbs. of Velveeta into 1/2-inch cubes with a cheese wire or beveled knife. Add the chunks to a heavy bottom stockpot. Thick Velveeta sauces and soups can be added to the stockpot without preparation.
Heat the stockpot containing the Velveeta over medium heat for two minutes. Pour 1/4 cup of the 160 degree milk from the saucepan into the stockpot. Stir slowly until the ingredients combine.
Add another 1/4 cup of the hot milk to the stockpot, if the Velveeta is still too thick. Scrape the sides of the stockpot as you stir occasionally to avoid burning.
Sample the melted Velveeta with a clean tasting spoon when the texture looks nearly correct. Continue stirring in hot milk until you are satisfied with how thin the sauce or soup has become. Reduce the heat to low to keep the cheesy food warm during service.
For extra flavor in soups, substitute half the milk with chicken or vegetable stock. Heat and combine the ingredients using the same methods.
Sample the Velveeta sauce or soup at the final consistency before adding any salt to the dish.