I was looking for a potato recipe using velveeta and this is what I decided to try. I opted to melt the butter, added a couple of Tbs of flour to thicken, then add the milk and cheese. Then I just poured it over the potatoes and onions and baked. For some reason the sauce separated. It still tasted good, but it was a little globby. Maybe this was because I switched the cooking method...?? Anyway, my only other comment is there seemed to be a ton of butter, no matter how you choose to cook it. I bet I could have halved it and it still would have tasted great. I'll keep playing with it...
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I was looking for a potato recipe using velveeta and this is what I decided to try. I opted...