• MelodiousFunk@slrpnk.net
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      2 months ago

      You can add sodium citrate and milk to just about any cheese to make it melt smoother if you want. Skip adding American entirely.

      • weariedfae@lemmy.world
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        2 months ago

        Aren’t you just describing more or less how they actually make American cheese? Real cheese (cheddar and ?) mixed with curd and emulsifiers.

        • MelodiousFunk@slrpnk.net
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          2 months ago

          Pretty much. Just pointing out that you don’t need to cut your sauce with American to make it gooey.

          • Dabundis@lemmy.world
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            2 months ago

            American is so mild that an even somewhat flavorful cheese will overpower the hell out of it. I’m not worried about a single slice of american diluting my cheese sauce. Not to any perceptible degree, anyway.

    • BearOfaTime@lemm.ee
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      2 months ago

      Again, that would be “American Cheese Food Product” which is right on the Kraft label.

      And that shit never crosses my threshold.