Pour this thick, luscious sauce over steamed vegetables, baked potatoes, macaroni (for instant macaroni and cheeze), toast points, corn chips (for in-a-flash nachos), or drizzle it over pizza or casseroles before or after baking.
Smoky Melty Cheeze:
Reduce the salt to ½ teaspoon, and blend in 1 tablespoon light miso and ¼ teaspoon liquid hickory smoke.
Chili Melty Cheeze:
Stir in ¼ cup canned chopped green chilies.
Orange Melty Cheeze:
Blend in ¼ to ½ teaspoon paprika.
Curried Melty Cheeze:
Blend in ½ teaspoon curry powder.
The Cook’s Secrets:
Leftover sauce may be stored in the refrigerator. It will become very thick and firm when chilled, but will turn “melty” again when gently reheated. A double boiler works well for reheating.