Quote:
Originally Posted by T.G
As for the cheese sauce, think real cheeses, like Gorgonzola, Gruyère or Manchego or smoked cheeses... If you want to do smoked cheese, just give me a call, I can talk you through setting up a rig for less than $20 - typically you wouldn't use the cheese that soon after smoking, but I would think that because it's being melted the flavors will all meld in the pot, rather than needing weeks to permeate the block after it comes off the smoker.
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I was going to go with the Cheese Wiz suggestion with a touch of melted butter in it, but I like your suggestion better!!