The sauce should be eaten immediately or kept at room temperature before serving. If you can't use the whole recipe, only make one serving.However, this makes the soup quite creamy and thick. The cream helps to melt the cheese as the cheese incorporates within the cream. Serve over steamed vegetables, fish and meat. This will make the soup creamy when the cheese melts.If too thick, add a splash of water or cream. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. Stir until melted and bring to a simmer.Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese. Place the cream and butter into a small sauce pan and gently heat up.2 tbsp water or more cream if you need to thin it down.1/ 2 cup grated cheddar or hard cheese of choice (60 g/ 2.1 oz).Over medium heat, heat cheese mixture, and whisk until smooth and creamy (about 5-10 minutes) Season with salt and pepper. Put cheese and corn starch mixture into a medium sized sauce pan, and add evaporated milk. 1/ 4 cup cream cheese or soft goat cheese (60 g/ 2.1 oz) In a small bowl, Toss Shredded Sharp Cheddar Cheese and Gouda cheese in corn starch.
I usually pour all but 2 tablespoons of the milk into a pan, heat it up, whisk in the cheese until it's completely melted.
The reduced water content of the milk helps keep it smoother and more emulsified.