• Heat a spoonful of butter in a pan.
• Once it's melted and just sizzling, add about a spoonful of white flour, and stir until you have a smooth paste.
• Cook the roux until it's slightly darker to give the sauce a richer flavour.
• Add a spoonful of milk and stir until smooth. This is the critical step, but it works out fine unless you let it burn.
• Keep adding milk, a spoonful or two at a time, and mixing, until the sauce is quite liquid and you're not having to stir much.
• Add the rest of the milk a little faster, still stiring.
• Cook until the sauce is heated through, and bubbling.
• Add unhealthy amounts of your prefered cheese, grated, and keep stiring.
• Cook until the sauce starts to thicken and remove from the heat. It'll thicken more as it cools.

It seems like a lot of steps, but once you get the hang of it, it's quick and reliable. The recipies that add flour to a lot if liquid have a tendency to get lumpy, this one cooks the flour in fat first and adds liquid slowly, which pretty much eliminates the issue.

Throw a couple cups of milk in a pot, start to heat on medium/medium high (don't let it boil.)

While that's heating, take about half a cup of milk, and a couple fat tablespoons of flour and whisk it together in a separate bowl. It should be thick, but not real lumpy. If it comes out like mashed potatoes, add more milk.

Once the hot milk starts to bubble on the stove, slowly whisk in about half of your flour mixture. Let it come back to a slight bubble and see how thick it is. If you want it thicker, add more of the flour mixture. Once it bubbles for a minute or two, that's almost the final consistency as it's going to thicken a little as it stands. Add salt, pepper, garlic powder, etc. to taste. Turn the heat off. Add a bunch of shredded cheese. If you heat it with the shredded cheese in it, you run the risk of the sauce breaking. Check it again for flavor, and if it thickens up too much as it cools, you can always add a little more milk.

One of the biggest mistakes that people make is heating up a sauce too much after it has the cheese in it. This can make the cheese break and get gross. I also have zero issue with using pre-shredded cheese this way either. And bonus tip, if you throw a slice of American cheese in there, it'll have enough sodium citrate to help make it a very smooth cheese sauce.

Yeah you can do what that other guy said or just buy Sodium Citrate. It's $13 for a bag but it is enough to make 53 lbs of cheese sauce...

1. Add 1 tsp to 1 cup of water.
2. Boil.
3. Add 1 lb of cheese, any kind.
4. Heat for an additional 5-10 minutes - you'll know when it's done.

That's it. Your done.

https://www.seriouseats.com/cheese-sauce-for-cheese-fries-and-nachos

It's way outside of my skill set. Lol. But I just need people to know that I'll be impressed with gifts of cheese. You know, if anybody wants to impress me. 🤣