It is likely that overheating has caused your sauce to split. Also, the acidic nature of the sharp cheddar probably helped in curdling the milk. Heavy cream, with more fat, will not curdle like this.
If you want to use milk, try getting it to a simmer before taking it off the heat and whisking in the cheese in right at the end.
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Date: 2006-02-02 08:43 am (UTC)If you want to use milk, try getting it to a simmer before taking it off the heat and whisking in the cheese in right at the end.