I need to make a large batch of nacho cheese sauce for two Super bowl parties today. I made my first batch using just sodium citrate yesterday and it came out fine but too thin. After some quick research I went out & bought some xantham gum to thicken it today. I plan to warm up what I have made already (approximately 3 lbs. of sauce) and also make another batch using of just straight sharp cheddar cheese (3-4# of cheese) and the minimum amount of milk or cream I can get away with. I do not want to use beer. The first batch is seasoned with salsa & jalapenos. How much citrate & xanthan gum should I use for the new batch per pound in volume not weight measurements and how much liquid? When I re-heat the old batch how much gum should I use and how should I incorporate it? I do have a stick blender. Finally, I plan on transporting & serving both sauces in crock pots. If I make it in the early afternoon EST will it hold together until game time, 4-5 hours? Thanks for your help!