I've got a gallon of grated cheese, a white sauce that's got so many chili peppers in it it's eating through the tupperware, and a crockpot. Let's see what happens - the challenge is going to be to get a relatively smooth, chippable consistancy, WITHOUT USING %#$@ VELVEETA.
Let's see what happens.
American cheese = the foul.
[edit--turned out okay, not perfectly smooth but certainly good enough for an office potluck. Little bit of seperation, but nothing to worry about. I could have done a better job, but this was totally acceptable.]