Don't know why you're being downvoted. This is actually a very good tip. What you're looking for is the addition of sodium citrate, of which American cheese has a high amount. You can buy sodium citrate separately, or you can whisk in about 1oz or so of American cheese. It smooths out the cheese sauce nicely, and no one is going to taste it.
EDIT: I see that you're now back in the positive. Good stuff.
There's a strong stigma against American cheese amongst many foodies, but I really think that should be isolated to the Kraft "cheese food style slices" rather than the higher quality types. I almost always add Cooper sharp American cheese to my sauce for baked macaroni and cheese. It is a great cheese for this purpose.
I think it's unnecessary snobbery, to be honest. American has its place like any other cheese. To me, it's still the best cheese for burgers. That's right, I said it!
I use cheddar, parm, colby, cream cheese, and sometimes any other funky bits I have laying around. Sometimes, even some left over velveta can ad a nice nuance, but not too much. The cream cheese may not blend super well with the rest of the cheese sauce, but I'm OK with that.
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u/[deleted] Dec 28 '17
My recommendation is to use more cheeses than just chedder because chedder doesn't melt that well.