Cheese sauce recipe:
Ingredients:
1/2 cup Cabbot Seriously Sharp White Cheddar Cheese, or comparable cheddar - grated
1/2 cup smoked gouda - grated
2 eighth inch-thick slices of Velveeta processed cheese, cut into chunks.
3 tbs. butter
3 tbs. AP flour
dash of salt
Milk.
Melt the butter in a sauce pan. Add the flour and a dash of salt, and cook until blonde. Slowly whisk in milk until you have a thin Bechemel sauce. Bring to a boil, then turn off the heat. Add the cheddar and stir until creamy smooth. Add the gouda and stir until smoth. Add the Velveeta and stir until smooth.
When this cools, it will turn into a cheese product, similar to Velveeta, but with a richer flavor, and a bit of smokiness. If you stir in a little more milk, while it's hot, it be more like Cheese Whiz. Add a little more milk and it will remain a sauce. As the processed cheese, it makes great grilled cheese sandwiches. As a sauce, it's great over cauliflower, or other veggies, or in home-made mac and cheese.
I even accidentally brought this sauce to a boil while making it, and it didn't break. Unless you burn it, this recipe is foolproof, and tasty.
And of course, I invite you to change it; maybe add a little mustard, or garlic, maybe even dill. Make it your recipe.
Seeeeeeya; Chief Longwind of the North