Melt the Butter: In a large pot over medium-high heat, melt ¼ cup of unsalted butter until bubbly, about 2-3 minutes. Sprinkle in ¼ cup of all-purpose flour, stirring to create a roux. Cook until golden, about 1-2 minutes.

Whisk in the Milk: Gradually pour in 2 cups of milk while whisking continuously for about 4-6 minutes until the mixture thickens.

Add the Velveeta Cheese: Remove the pot from heat and stir in 16 ounces of Velveeta cheese until fully melted.

Season the Sauce: Mix in 1 teaspoon of granulated garlic, 1 tablespoon of hot sauce, and adjust salt and pepper to taste.

Serve Your Sauce: Serve immediately over cooked pasta or use as a dip. Optional mix-ins include jalapeños, bacon, or diced tomatoes.