Ingredients

  • 1/3 - 1/2 cup Milk
  • 3 slices (1/2 cup or 50 grams) Processed American Cheese
  • 1/2 cup Cheddar Cheese (or any semi-firm cheese), grated and packed

Instructions

  1. Place milk and cheese in a saucepan and begin heating over medium heat.
  2. Stir often as the cheese melts and becomes emulsified.

Notes

  • Add a tbsp of butter for added richness, if desired.
  • Using 1/3 cup of milk will result in a thicker cheese sauce that is good for macaroni and cheese. Using 1/2 cup of milk will result in a thinner cheese sauce great for dipping or drizzling.
  • Adapted from Adam Ragusea's recipe here.