2 Comments so far

1. Shima42

   The best way to do this is to make a cheese sauce, chill it, and replace the fat and liquid of your recipe with the sauce. For example, if your recipe calls for half a cup of water and a quarter cup of butter, replace those two ingredients with three-quarters of a cup of cheese sauce.
   To make cheese sauce:
   Start with a few tablespoons of butter melting at a LOW temperature in a saucepan. Add a couple tablespoons of flour, then mix until you have a paste. Adjust ingredients until you have a paste that is about the consistency of toothpaste. Begin adding water or milk, just a few DROPS at a time. You must make sure that you start slowly, completely mixing in every few drops before adding more. After you have significantly liquified the mixture, you can begin to add more liquid until you have a gravy-like consistency. Turn the heat up to LOW MEDIUM, and then you may begin to add handfuls of shredded cheese. Make sure that each handful is melted and mixed in before adding another handful. This is a tedious process, but it ensures that your sauce does not separate. Keep the heat low, and when you are done adding cheese, you must serve the sauce immediately or refrigerate it immediately. Stir it before using it in your bread recipe.
   You can also use ready-made cheese sauce, like nacho cheese sauce or cheese sauce in the pasta isle.

2. annabana

   here is the link to the recipe I use from Recipezaar.com. I don’t add the jalapeno peppers. I think you will find it’s just your looking for.http://www.recipezaar.com/137007
   PS: I use grated cheese instead of the chunks suggested in the recipe. It seems to distribute the cheese flavor through the bread more.