While Velveeta does contain alginate as an emuslifier, it also contains sodium citrate (and sodium phosphate (some emulsifying but also a preservative)), which acts as a milk protein-specific emulsifier which creates an emulsion stable across most temperatures and pH's. Long story short, combining any liquid (beer, milk, water, etc.) with the cheese(s) of your choice in equal proportions by weight, approximately 40 grams of sodium citrate per kilogram of cheese used (if you're using this much though you're making way too much velveeta), melt at low heat and then cool in a non-stick container of your choosing. The emulsification is so good that even if the velveeta dries out in the fridge, mere heating in the microwave will completely revive it, keeping it silky smooth throughout. Sodium citrate can be found quite cheaply and easily: http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6/ref=sr_1_2?ie=UTF8&qid=1423522051&sr=8-2&keywords=sodium+citrate For those of you worried about food additives, sodium citrate is a simple salt, composed of a sodium ion and a citrate molecular ion, the deprotonated version of citric acid, a very common element of the Krebs cycle, and not at all harmful. One other reason to not use the alginate is that it may inhibit flavor release (roux has terrible flavor release, but the small amount of sodium citrate contributes little to the overall masking of flavor). If you are worried about viscosity, xanthan gum will do in a pinch (but a very small pinch as it will contribute significantly to viscosity. An immersion blender will make all of this go much smoother.

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