Make This Gooey, Stretchy Cheese Sauce With Lemon Juice and Baking Soda
by Claire Lower from Lifehacker on (#6F46G)
I consider myself a champion of processed cheese. Velveeta, Kraft Singles, and the like may not belong on a cheese board, but they have their places, usually in a Crockpot of queso dip, in a grilled cheese sandwich, or on a burger. They are engineered to melt and stay gooey and stretchy, something you don't get with a...