Notes: This needs more flavor. Nacho cheese popcorn powder wasn't enough. Try veg/chicken broth for liquid, mustard, splash of worcestershire sauce, chili powder, and/or jarred jalepeno liquid
285 grams (about .625 pounds) sharp cheddar, grated
11 grams sodium citrate (or 2 teaspoons of citric acid + 2.5 teaspoons of baking soda)
1 1/4 cup liquid (water, broth, beer, wine, milk, etc.)
2 jalapeños, finely diced
Add sodium citrate or citric acid/baking soda mixture to liquid, and stir well to dissolve completely.
Bring liquids to a simmer over medium-low heat.
Add in cheese in small batches, whisking constantly. When all cheese is incorporated and fully melted, add in jalapeños, stir well and serve! Cheese will thicken slightly as it cools but will still be pourable at room temperature. This will keep for a week in the fridge.