Creamy cheese sauce with processed cheese

To make cheese sauce with processed cheese, start by peeling and finely chopping the onion and garlic. Care is needed here - true chefs know that smaller pieces bring out the flavor better.

Heat some oil in a medium saucepan and sauté the onion and garlic until translucent. I have found that sauteing the onion and garlic before adding the cheese adds an extra layer of flavor to the dish.

Now add the processed cheese and crème fraîche. These two ingredients form the delicate heart of our sauce and give it its characteristic creaminess.

Slowly melt while stirring constantly. Make sure that the heat is not too high and that you give the sauce enough time so that it does not burn.

Now add the mustard and paprika and season with salt and pepper to taste.

If the sauce is too thick, simply add a little milk to achieve the desired consistency. I have found that adding milk slowly and bit by bit gives the best result and effectively controls the consistency of the dish.

Allow the cheese sauce with processed cheese to simmer for a few minutes so that the flavors can develop. Patience pays off - a little extra time on the stove elicits a depth of flavor from the sauce that is simply irresistible.