Cheese sauce can be hard to make. When you melt the cheese, the oils separate out and won’t mix back together. You need to add an emulsifier. That’s what makes Velveeta and American “cheese” different. They added an emulsifier so that the cheese stays creamy when it melts.
I use sodium citrate. You can use it to make cheese sauce with any kid of cheese.
Here’s a recipe.
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
