1 cube butter or margarine
3 Tablespoons flour
2-3 cans evaporated milk(can milk)
Regular milk as needed
Melt butter in heavy saucepan and add onion powder to taste. Add flour to make roux. Add can milk and mix with whip. Add pepper and celery salt to taste (and smell). Stir well to keep sauce from scorching on bottom and make sure no lumps.
Make white sauce then remove from heat and add 1 lb velveeta cheese and 2 cups mild cheddar cheese. Stir until cheese melts and sauce is done.