I guesstimated the cheese and cut it into bite sized chunks, let it sit out until room temperature. Be careful cooking this in the microwave, one minute on high could burn it easily. I did the cheese first for thirty seconds, then stirred it and added a good splash of milk and a spoonful of Dijon mustard and stirred it in real good, then nuked again for thirty seconds. I continued to add a little Dijon until it reached the taste I wanted, I never came to the full amount the recipe calls for, so I'd suggest add and taste, since Dijon can over power if you add too much. This was a very easy topping for steamed broccoli and my family said to make it again. I love Velveeta on broccoli and the added tang of the Dijon was a very nice touch. The milk helps thin it a bit so it pours nicely over your vegetables and keeps it from hardening up too quick when cooling off.
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4 users found this review helpful
I guesstimated the cheese and cut it into bite sized chunks, let it sit out until room...
