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And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains either sodium citrate or sodium phosphateadditives that help the cheese melt smoothly and stay that way
It will emerge from your freezer soggy and very unappetizing
You can also try a light orangish or peach with a blue colored attire like this
It's got that going for it too
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