Hello all,

I am fairly new to the culinary discipline (meaning I like watching Youtube videos on how to cook lol). Recently I have been trying to make dishes that use block cheddar, like broccoli cheddar soup, mac n cheese, etc. I usually just buy a cheap block of mild cheddar from Kroger's or Walmart. I don't know if it's my technique, the ingredient, or a 3rd unaccounted factor, but it seems like I'm doing something wrong, as the cheese never fully melts, or it never reaches the cheesy, gooey consistency that it's supposed to. Usually it just gets half-melted, reaching a waxy, chunky, unappealing texture. Does anyone know what I'm doing wrong here?

For clarification: When making broccoli cheddar for example; -cook the broccoli, set aside. -in saucepan, saute onions & garlic -add flour, until roux consistency reached -add stock, stir, add seasonings, stir -add carrots and broccoli, cook for 10 min -add cream, and butter, stir, cook for 2 min -add shredded cheddar, cook for another 2 min

Thank you in advance!