how to melt cheddar cheese for macaroni and cheese

And even if your team loses, at least you've defeated The Melted Cheese Problem. Or you could, you know, get a jar.īut Sohla’s queso is fast, easy, and bolder-tasting than the jarred stuff, with a little more pull and stretch-much better for drowning your sorrows (or reveling in your victory) depending on how that big football game goes. Some recipes start with a béchamel, other calls for evaporated milk, some go all-in on American or Velveeta. It should only take about 3-5 minutes for the cheese to completely melt. 6 Stir the cheese until it’s completely melted and smooth. Carefully place the cheese in the pan and stir it into the rest of the ingredients. Place the pan on an unused eye on your stove or on another heat-safe surface. Toss bread crumbs with Parmesan cheese and melted butter sprinkle over casserole. Remove the saucepan from heat and add the cheese. Remove from heat stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. There are, of course, other ways to make a smooth cheese sauce. Bring to a boil, stirring constantly cook and stir 2-3 minutes or until thickened. In other words, the starch helps to maintain the precariously balanced network of room temperature cheese, even when things get hot. But maybe more importantly, it also physically prevents the fat and the proteins from grouping together to form those respective groups of grease (fat) and stringy clumps (proteins). First, the starch absorbs water, thereby thickening the queso and providing body (making it less like dressing and more like dip). The second key to keeping the emulsion stable is the cornstarch.

How to melt cheddar cheese for macaroni and cheese