Doubled recipe.
12 boiled eggs, peeled and chopped
4 tablespoons of margarine
4 tablespoons of flour
1 tablespoon of salt
Pepper to taste
2 cups of velveeta cheese cut into small pieces (so it can melt quickly)
2 cups of milk
1 pot that can hold more than 6 cups of liquid
Instructions:
Boil dem eggs like your making egg salad. Put them in the water, let it start boiling, 8 minutes later you’ve got boiled eggs.
Peel these suckers, make sure to wash off any shell then set them to the side. Once all are peeled, get that egg slicer and go through it twice. Once vertical then once horizontal.
You don’t want puree, so make sure they are chunky.
Place the 4 tablespoons of butter/margarine in the pot and set it on 4/5 (upper low to medium heat). Once butter melts turn down the temp on the stove to 2 or 3 (low nearly off heat but enough that the pot doesn’t get cold).
Slowly put one table spoon of flour in at a time and mix it slowly until the butter mixes with it and turns into almost a “clumpy” sauce. Then add a teaspoon of milk and mix it until smooth.
Once it’s smooth, slowly add in the 2 cups of milk. Just keep mixing so it doesn’t clump.
Once the milk is in add the salt and however much pepper you want. (I did very little and thought we could season to taste later)
Turn up the heat on your stove to 4-5 (medium heat) and just keep stirring.
Slowly add like 4 or 5 cubes/pieces of cheese and stir until they melt.
It will take a bit if your heat is too low but you don’t want to burn it.
So 5-6 on your stove is as high as it needs to go. Depending on your stove (mine is electric) 4-5 maybe all you need.
(I know you’re getting antsy right now, this thing won’t melt but do not turn it up any higher. You will regret past you’s decision. Do not give into the ADHD gods and stand there properly and stir the thing.)
Once you start to feel the heat coming off the mixture in the pot it’s hot enough to add bigger amounts of cheese.
KEEP STIRRING! It’s arm day at the gym and you are getting your work out.
Just when you think you’ve stirred too much, KEEPING GOING. This recipe isn’t for the weak.
After your cheese is all in the mixture and it’s a thick smooth texture, start to add the eggs.
Do not just dump them in there. Liquid displaces when something dumps into it.
So handfuls at time.
Stir in the eggs and make sure none got stuck to the bottom then turn off the heat. Move off the burner onto another burner and let it sit to become the golden nectar of the gods.
Now you can move your mixture to your containers and steal some for yourself. It’s never too late or early to eat cheese sauce.
GO FORTH.
(And wash those dishes, don’t just leave them there. I see you.)
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