This Hack Turns Any Cheese in Your Refrigerator into Instant (Delicious) Queso.

I like my queso leaning in a creamy jack direction, my mac towards cheddar, my fondue nutty Emmenthal or Gruyère and my fondue towards Taleggio. Imagine a cacio y pepe sauce you could make ahead, or a queso with the texture of Velveeta but the flavor of a great pepper jack, or a mac and cheese that is pure deep cheddary goodness. I combine all those bits and bobs of leftover cheeses from a cheese board, grate them all up, and make a cheese sauce version of fromage fort; it makes a killer faux fondue or dip for chips. [Extracted from the article]