Functional cheese sauce

A filling composition comprising:

• a functional cheese sauce, wherein the functional cheese sauce is flowable;
• and
• 70 wt % to 98 wt % of one or more filling ingredients mixed with the functional cheese sauce;
• wherein at least 50% by weight of the filling ingredients have a longest dimension size of from 0.3 cm to 4 cm;
• and
• wherein the filling composition is self-supporting for at least two minutes at a refrigeration temperature of 40° F. and wherein the shaped filling composition is not self-supporting at an internal temperature at a food-safe temperature of at least 145° F.

A functional cheese sauce comprising:

• a processed cheese at from 10 wt. % to 25 wt. %;
• a cheddar cheese at from 10 wt. % to 20 wt. %;
• added water at from 30 wt. % to 70 wt. %;
• salted butter at from 5 wt. % to 12 wt. %;
• non-fat dry milk at from 1 wt. % to 8 wt. %;
• starch from waxy maize at from 0.5 wt. % to 6 wt. %;
• sodium phosphate at from 0.1 wt. % to 5 wt. %;
• xanthan gum at from 0.01 wt. % to 3 wt. %;
• sodium alginate at from 0.01 wt. % to 3 wt. %;
• and
• sodium chloride at from 0.1 wt. % to 5 wt. %.