Creamy and delicious cheese sauce:
1 cup whole milk
1 cup strong/sharp, high quality cheese, shredded (I use 3 year or older cheddar, or some mixture of cheeses that I like)
1 tsp. prepared yellow mustard, or 1/2 tsp. powdered mustard
Heat milk until it just begins to bubble. Remove from the heat. Slowly add, ans whisk in the cheese until all is combined, and is silky smooth. Fold in the mustard. The mustard adds both a bit of flavor, and helps emulsify the cheese and milk fats, and helps keep the sauce from breaking.
Sauce - 2
1/4 loaf Velveeta Cheese product or 1 cup shredded cheddar or Parmesan cheese
1 cup milk
3 tbs. butter
3 tbs. flour
dash of nutmeg
dash of salt
1/2 tsp. powdered mustard
Melt butter in a sauce pan, over medium heat. Add the flour and stir into the butter. Let cook until pale yellow color is achieved. Slowly whisk in the milk to make a smooth sauce. Heat until the Bechemel sauce just starts to bubble. Remove from heat and add the cheese. Stir until it's melted and silky smooth..
Others will be along shortly to add there recipes and techniques.
Seeeeeeya; Chief Longwind of the North