Reddit reviews Judee's Sodium Citrate (16 oz), Non GMO, Food Grade, Easy to Dissolve, Excellent for Creating Nacho & Queso Cheese Sauces, Spherification and Molecular Gastronomy Cooking

The texture you are describing is a result of chemical processing, not something you can really replicate perfectly with normal household ingredients. That's just what cheese sauces do. If you want your cheese sauces to come out like Velveeta you need to delve into specialty ingredients. The ingredient you want is Sodium Citrate: https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00D393SVS

Here's a short video on it: https://www.youtube.com/watch?v=gOLgLi5ZJOY

Get some sodium citrate (which is an emusifier) and you can make amazing cheese sauce with just cheese and water.

Good advice for solving tonight, but look into sodium citrate. It is cheap and fun.

Sure! I add about a quarter teaspoon of sodium citrate to a tiny bit of water, stir well to dissolve, add in usually 50 or 60g cheese and microwave for a few seconds, stir well, microwave some more till melted then pour over broccoli or whatever. This stuff is a miracle.

Cheat mode: Add sodium citrate @ 1% weight of cheese.

https://amzn.com/B00D393SVS

I got this one
https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00D393SVS

It's sodium citrate, not trisodium citrate, but I don't think it makes that much of a difference.

Yup, and a big bag of it is pretty cheap on Amazon. I've had the same bag for over a year and have barely used half of it, and I make mac and cheese pretty often. Without it, the oil and solids in the cheese tend to separate and you get a gritty, oily texture instead of delicious smooth cheese sauce. I usually do mild/medium cheddar, smoked gouda and a bit of cream cheese in mine, then hit it with bacon and/or buffalo chicken with a dash of blue cheese dressing if you're looking to gain a few extra pounds quick.

I see. Like.. what you are saying about the roux sounds familiar - like bechamel.

So..why sodium citrate? it's because of a pure cheese sauce without the dominant taste of flour and Nouveau Cuisine "doesn't want the taste of flour" or something (I read).

I tried the sodium citrate sauce. Like..it's weird..

ratios are 1 cup simmering water, 4 teaspoons sodium citrate, then 8 oz cheddar cheese.

it's like the cheese looks like milk..the cheese sauce looks like..milk almost..that's how smooth it is

the cheese is already salty..so don't add salt. I just found out...so it's too salty now. but it works

http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00D393SVS/ref=sr_1_1_a_it?ie=UTF8&qid=1525393007&sr=8-1&keywords=sodium+citrate&dpID=51xSPHZK6RL&preST=_SY300_QL70_&dpSrc=srch