I work in a small kitchen and we have a cheese sauce that uses easy-melt white American. It's basically that, half and half, and some spices cooked together on low heat until liquid. However, it just doesn't keep very long. It sits in a steam well and loses moisture in a few hours, getting thick and rather unappetizing. At that point, it also solidifies rather quickly when placed on nachos.
We add half and half to it and whisk that in until it's smooth again, but that feels like a half measure. Is there any way we can keep the melted cheese liquid for longer, or is it just the cost of using American cheese as the base?