Another recipe I grew up with from the Bero book. This is a wonderfully thick sauce, great with mashed potatoes, steamed veg, and especially broccoli. Works well as a make-ahead, after being cooled in the fridge you can literally just cut a slice off the block so you easily get as much as you want. I usually buy the strongest shredded cheddar I can find as my joints won't put up with doing it myself. I'd advise picking the strength of cheese you are fond of though. I've listed it all as prep time as it needs fairly constant attention.