I posted about Sodium Citrate a while ago and I love the bejeezus out of it. I'm glad you do, too!

It turns any cheese into a creamy, velvety, sauce when used. My favorite use so far is making Queso with Pepperjack cheese. I get mine from Amazon for around $15.00 USD. https://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6

Also, an immersion blender will be your best friend when it comes to making not just cheese sauces, yet making pureed foods (hello, creamy and cheesy cauli-mash!), custards, whipped cream, gravy, - so many possibilities.

Also, for extra flavor: I add in Seitenbacher soup mix to some cheese and vegetable dishes. Amazon link is here: https://www.amazon.com/Seitenbacher-Vegetarian-Vegetable-Seasoning-5-Ounce/dp/B000FAPM2Q

It add a whole new dynamic to one's flavor palate. I use it to take the "green" taste out of vegetables I don't care for much like green beans. It's also vegetarian-friendly. I find it amazing addition to chicken. cream, and tomato-based dishes. I started off using it sparingly due to the strong taste but love the flavor. It's a little higher in salt, but balancing out one's potassium shouldn't be an issue.

As a Wisconsinite, beer cheese soup is a must around here and this helps mimic the flavor due to having some yeast extract. I usually slip in some Hacker-Pschorr Oktoberfest Märzen, New Glarus Spotted Cow, or a Guinness if my macros are low for the day. :D