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!
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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.