My cheese sauces always break, what am I doing wrong?

I have done multiple recipes using a basic bechamel sauce and adding cheese to it (Mac and Cheese, Queso dip, scalloped potatoes au gratin…) and it seems like every time I add the cheese, it breaks. Is this a ratio thing, or too high/low temp?

I’ve used extra sharp cheddar, manchego, Colby and pepper jack in various combinations or on their own. I use whole milk 90% of the time, sometimes I add some heavy cream to the bechamel if I have any on hand.

Any tips would be appreciated

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