Ok, roux-like - creamy w/o the butter and flour and cream. Evaporated skim milk works fine.

Not even remotely roux like. A roux is pretty simple. Fat, usually butter, and flour. That's it.

it's true. velveeta seems to melt the best. others tend to get grainy.

Ok, roux-like - creamy w/o the butter and flour and cream. Evaporated skim milk works fine.

Anonymous wrote:Put it in with some evaporated milk to make the cheese sauce on the stove top. Makes a beautiful roux.

This isn't a roux. A roux has flour, a fat, and liquid.

Talaggio....yum

Fontina, gruyere. Cheddar does not melt well.

Put it in with some evaporated milk to make the cheese sauce on the stove top. Makes a beautiful roux.

Yes. Gruyere.

Velveeta

Cheddar, gruyere, monterrey jack, muenster. All of those will work well if you melt them correctly.

I'm making Cauliflower mash tomorrow night and normally I just throw in any cheese that is in my fridge. However, I'm making a special meal tomorrow night for guests and would like to dress it up a bit. What kind of cheese would you suggest that is amazing melted?

Gruyere?