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@SQLAllFather I will admit that I clicked the link fully expecting a butter-and-flour roux, prepared to scorn your recipe because sodium citrate is so excellent.

I retract my putative scorn fully and I am humbled and also VERY prepared to try your recipe.

@llanion

With all humility, this cheese sauce is glorious in its fiery perfection.

If your palate scoffs at the juxtaposition of "fiery" and "jalapeno" please feel encouraged to use a 70/30 jalapeno/habanero mix for the juice and then tune from there.

@SQLAllFather I make it a point of pride to do recipes 100% as-written the first time I cook them, barring only modifications for allergies. (If I make those modifications and don't like the recipe, that's my fault, not the recipe's).

Even without that, as a dedicated chili-head, there's such a thing as "too hot"- flavour is important and cheese sauce is easy to overtune. Round 1 is going to be exactly as written. Round 2 is probably going to involve some habanero juice, and also liquid smoke.