Hola! I found a simpler recipe for this sauce
https://www.chefsteps.com/activities/cheddar-cheese-sauce . I use .1% xanthan gum to thicken the sauce, no SC or SH. The same amount of cheese than liquid, or a bit less cheese than liquid, and I use tomato water instead of milk, to maximize the umami flavor (where I work, we dice a lot of tomatoes in a machine, and always end up with tomato juice that I just have to strain), and For seasoning, if needed, I use vegetable Knorr powder or cube instead of salt. Steps: blend xanthin gum with tomato juice and heat it up to a boil, take it out of the heat. Add the shredded cheese to the pot and mix, it should melt with the residual heat. Season with Knorr vegetable. If needed, heat up a bit to melt well. Blend mix until very smooth. Done.
