- 1 lb Velveeta
- 2 cups whole milk
- 1 cup heavy cream
- ½ Cups flour
- 4 jalapenos, diced
- ½ yellow onion
- 4 tsp Cajun seasoning
- ¼ lb butter
- ½ lb parmesan cheese, grated
- ¼ cup white wine
Sautee onions in melted butter at low heat.
Add flour to hot butter & manipulate in to roux.
Deglaze with white wine and reduce to half.
Remove from heat, whisk cold milk and cream in to roux.
Put back on low heat, stir constantly.
When hot, whisk in cheese, Cajun spices, and diced jalapenos until melted.
Store in an 8 quart cambro & chill until needed.