When I was a kid, I loved it when my mom had leftover Chili because she’d make it into this delicious meal. The homemade creamy cheese sauce MAKES this dish!
- 1 stick Butter
- ¾ cups Flour
- 1 teaspoon Salt
- 3-½ cups Whole Milk, Or More As Needed
- 2 pounds Velveeta Cheese
- Yellow Corn Chips, To Serve
- 10 cups (or More) Warm Leftover Chili
- Optional Garnish: Tomatoes, Sour Cream, Lettuce Shreds
Melt butter in a large family skillet. Slowly whisk in flour and salt until it makes a paste. Slowly add milk, stirring constantly and until thickened. Add cubed Velveeta and stir until melted. Add up to 1/2 cup milk more at the end to thin down the cheese if it’s too thick.
Serve over a plate of chips and Chili and garnish per your taste. Delicious!
Update picture: 2-15-13