[DJ's left nut]

Originally Posted by Megatron96

In case some haven't tried it, Welsh rarebit cheddar (Irish) cheese sauce is your basic awesome.

http://www.therecipehunters.com/wels...SAAEgLfEPD_BwE

Essentially a white cheddar/ale cheese sauce. Used to make a big batch of this and divide into 1 cup portions to freeze for up to a year. Great on steaks. Traditionally poured on London broil or toasted Irish soda bread. A part of me is curious how it would be on those funeral potatoes . . .

I typically use Guinness Stout (not extra Stout), Smithwick's Irish Ale for something a little different. Any darker Irish ale will work though.

I've taken to making my own 'mexican restaurant' white cheese dip. Y'know the stuff - the white cheese dip you get at every tex mex restaurant around. Nothing remotely authentic about it, but it's damn good.

Here's just the first recipe I can find for it to get started:

https://www.eatingonadime.com/mexican-white-cheese-dip/

Note - this HAS to be white American cheese. Not white cheddar, not Monterey jack. Not even that velveeta queso blanco. Look for white american cheese - it's normally pre-sliced over by the regular Kraft american slices you throw on hamburgers. If not, deli counters will have it.

Once you make a batch or two, there's no need for a recipe. It's brainless and you can do it in a microwave (which I prefer anyway for melting cheese to keep it from getting too hot, too fast).