A sauce of unabashedly flavorful ingredients—including evaporated milk and, yes, Velveeta cheese—makes for a spectacularly rich take on creamed spinach. We adapted this recipe from one found in the River Road Cookbook, one of Louisiana’s most iconic Junior League cookbooks.
- 8 tbsp. unsalted butter
- 3 lb. fresh spinach
- Kosher salt and freshly ground pepper, to taste
- 2 tbsp. flour
- 2 tbsp. chopped onion
- 1⁄2 cup chicken stock
- 1⁄2 cup evaporated milk
- 6 oz. Kraft Velveeta, chopped
- 2 fresh jalapeño peppers, finely chopped
- 2 tsp. Worcestershire sauce
- 3⁄4 tsp. celery salt
- 3⁄4 tsp. garlic salt
- Melt 4 tbsp. butter in an 8-qt. saucepan over medium heat. Add spinach and cook in batches until wilted, about 10 minutes. Season with salt and pepper; set aside.
- Melt remaining butter in a 4-qt. saucepan over medium heat. Add flour, stirring until blended and smooth but not brown. Add onion and cook until soft, 2 minutes. Slowly add chicken stock and evaporated milk, stirring constantly to avoid lumps. Cook until smooth and thick, 3 minutes; add Velveeta and jalapeños, Worcestershire, celery and garlic salts, salt, and pepper. Stir until cheese is melted. Combine with cooked spinach.