Queso Dip, or Another Mac and Cheese Variant

This is a take on my typical cheese sauce, but simpler, and damned if it isn't good on just about everything (including just a spoon).  I made it first for burritos, but it makes good nachos, and it's neutral enough to work with non-tex-mex foods.  It's garlic heavy, but if you're using it for a sauce that shouldn't be a problem.

1 C heavy cream
1 1/2 C milk
22 g sodium citrate*
 2 small onions, chopped
 6 cloves garlic, chopped
 2 T butter or bacon grease
salt and pepper to taste
pinch of cumin
8 oz sharp white cheddar cheese, grated
8 oz pepper jack cheese, grated
Cayenne to taste

Saute the onion and garlic in the butter/grease until translucent.  Add the milk and sodium and bring to a simmer.  Add the cheese, a handful at a time along with a pinch of cumin, allowing it to melt in while stirring frequently.  Blend the cheese sauce either in a blender or with an immersion blender.  Add the cayenne, salt, and pepper.  Adjust seasoning as necessary.

*Note: a lot of the cheese you'll find out there is actually labeled as "cheese product".  Check the label; if it contains sodium phosphate you probably don't need the sodium citrate, or only half as much (they both emulsify the sauce and keep the fats and liquids from separating).