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Yes, there are other options to achieve similar results — such as calling for sodium citrate to use with unprocessed cheese to get the same texture — but I thought calling for a block of Velveeta — which already contains sodium citrate — would be more accessible.

Paul Adams, the senior science research editor at Cook’s Illustrated, has written about the stabilizing powers of sodium citrate, an ingredient found in processed cheeses like Velveeta.

Though you could go out and buy sodium citrate, using a smidgen of Velveeta in your sauce does wonders for keeping it indelibly smooth and bound, like movie-theater nacho cheese.

In fact, as Mr. Adams points out, the chemical formula for sodium citrate even spells out “nacho”: Na₃C₆H₅O₇.

In 1914, it was found that sodium citrate prevented blood from clotting, allowing it to be retrieved from a donor and stored until it was needed by a recipient.