2 hours ago, kayb said:I never thought of it as particularly a cheese sauce, but it is. When I make mac and cheese, I boil and drain the pasta then add butter, grated cheddar (about 4 ounces), cubed Velveeta (about 2 ounces), and either whole milk or half-and-half until it's the consistency I want it. Could you make cheese sauce the same way? Velveeta works better than standard American cheese from the deli. I guess it's all the added-in chemicals, one of which may well be sodium citrate.
Never use a flour in mine. Just let the heat of the pasta melt all the cheese, with an assist over low heat if needed.
Yes. What is popularly called modernist cheese / sauce is really making your own velveeta.