The sauce is regular béchamel with red sweet vermouth, chile powder, and with two grated cheeses added off the heat.
Why is cheese added off the heat?
Because the sauce is already brought to a boil and it will not get hotter than that, the starch in the flour in there unraveled as far as it can go. Cheese is already a processed food, boiling it risks it separating. Keeping the cheese under boiling temperature assures against disastrous separation.
A separated sauce can be fixed, a large batch is not necessarily ruined, but the fix amounts to basically starting over and smoothly incorporating the ruined into the new while whisking as you fix a separated mayonnaise or derivative sauce and that is a rather big pain in the butt.
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