Don't ever use institutional preshredded cheese. The dessicants they add to prevent it from clumping will also prevent it from melting into a smooth, creamy sauce. You'll end up with an ugly stringy cheese.
If the cheese mixture is going to be sitting in the steamer for a while, stir in some heavy cream to prevent it from breaking.
Lately we've been using an Irish cheddar with just a little bit (maybe a quarter pound) of a smoked cheddar. Incomparably delicious.
First served: Samhain 1993
Last modified: © March 2015