I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx
However, my sauce starts solidifying as it cools down. I am using a slice of provola instead of american cheese. could that be a problem?
Next time I tried doubling the milk andadding a little more flour, it fared a little better, but suffered the same fate. I need it to stay liquid for at least 90 minutes after removing from heat