It may sound crazy, but I found using evaporated milk and a corn starch slurry makes a great velvety sauce that takes a long time before congealing. The flavor is still good, just make sure to use evaporated and not condensed as it would be very sweet. Basic batch: 2 12oz cans evaporated milk, 12 oz shredded cheddar, slurry: 1/2 cup water 2 tablespoons cornstarch. low to med heat until desired thickness.
11/6/15 at 7:25am