I am about to make a cheese sauce for a tuna pasta bake from the remnants of cheese in my refrigerator. Apart from the regular cheddar, I also have some processed (American style) cheese.
I have approximate 240g (~ 2 cups) of traditional cheese and 150g (6 slices) of processed cheese so the cheddar will be dominant. This is from a block, and has no additional additives etc. to aid separation.
How will this affect the taste and consistency of the sauce? Will I need to make any adjustments to the flour/milk ratio to compensate for the cheese slices?