The Morning Heat Pack 04/30/2020


NXIVM Leader Raniere Sentencing is Re-Set, Firmly, for June 23

Pandemic Hasn’t Slowed Python Captures Even with Fewer Hunters on the Prowl

Great White Shark Unama’ki is Heading Even Further into Open Ocean

FDA May Approve Anti-Viral Drug on Emergency Basis to Treat Coronavirus

Over 70 Percent of Tested Inmates in Federal Prisons Have Coronavirus

New York

McCray and Carranza to Implement Embattled ThriveNYC Programs in Schools

State Ends Policy Allowing COVID-Positive Nursing Home Staffers to Work

State Budget Forecast Is Bleak for Years to Come


Bucs’ Rob Gronkowski Says Playbook Comment Made in Jest

Kendall Jenner and Sun’s Devin Booker Spotted Together

Stories Inside the Virtual 2020 NFL Draft: 10 GMs on What They Learned

The 2020 NBA Draft Is Loaded With Missing Ingredients

Giants Pick up Options on TE Engram, S Peppers


Why Jim O’Heir Was ‘nervous’ About the ‘Parks and Recreation’ Reunion

The Rise and Fall of the Mockumentary Sitcom

Netflix to Make Social Distancing Anthology Series

Meal Time with The Kiiiid

Mike: I finally did it. After years of toil and thousands, if not millions of dollars spent, I made the perfect cheese sauce for Philly cheese steaks.

I have tried various combos of recipes and cheeses and beers etc. – I would always end up with this weird grittyness or a bad taste. I wanted my cheese sauce to be the texture of that cheese you get on nachos at little league games that comes in a giant can and is pumped out with a hose.

You can use this method/recipe with other cheeses or mix cheeses like cheddar or provolone, but you may get some grit. Not a fan of grit.


  • 1 Brick Colby Jack Cheese (16 oz.)
  • 2 Tbsp flour
  • 3 Tbsp Salted Butter
  • ½ Tbsp Chili Powder
  • (+/-) ¼ Cup Milk
  1. Shred that entire block of cheese. I put it in a bowl. If you don’t have a bowl a plate will do.
  2. In a small pan on low/medium (talkin like a 3 or 4), slowly melt the butter.
  3. Slowly whisk the flour into the butter. Turn it down a bit, cook and stir for 2-3 minutes until the flour starts to brown and bubble.
  4. Whisk in that ¼ cup of milk. You can turn the heat up until the mixture starts to simmer.
  5. Turn it back down low, like a 2. SLOWLY toss small handfuls of cheese into the pan while you whisk. Do not put all of the cheese in at once.  You should be whisking nonstop at this point.
  6. Keep adding that cheese until its gone. Add more milk if the mixture looks too thick, a tablespoon at a time to be safe.
  7. Keep cooking on low until it is the consistency you want. Mix in the Chili powder. Continue Cooking on low and salt to taste.
  8. Add to your cheese steak or nachos.

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