This is a simplified base for a great macaroni and cheese that also doubles as a homemade cheese sauce for dunking. It’s great alongside crunchy vegetables, tortilla chips or pretty much anything savory. Make ahead and allow it to cool slightly. Cooling will thicken the texture. Cheese sauce pointers and variations: If the cheese sauce is warm and separates or “breaks,” whisk in some warm water; it can often fix the texture issue. You can also strain lumps out of the sauce if the texture is not smooth. If too thin, whisk in another sprinkle of cheese. Want it to be “funky?” Add a drop of blue cheese and a splash of Worcestershire. If your cheese sauce is cold and you want to warm it up, simmer 1/4 cup water in a medium pot and gently whisk in the cold cheese sauce in increments until smooth and warmed.