Bushra Griffith
Cheddar cheese is a popular variety of cheese in the US, but it's not the first choice for pasta sauces. However, it can be used in pasta sauces, and there are several recipes available online for cheddar cheese sauce. While some Italian chefs may not approve, ultimately, the type of cheese you choose to put on your pasta comes down to personal preference.
| Characteristics | Values |
|---|---|
| Taste | Cheddar cheese is a popular variety of cheese in the US and is often used in pasta sauces. It has a distinctly mature taste when aged and can be gooey and delicious. |
| Texture | Cheddar melts well and can create a creamy sauce. |
| Preparation | When adding cheddar to a sauce, lower the heat to prevent the fat from separating. |
| Combinations | Cheddar can be combined with other cheeses such as Parmesan or Gruyere for a cheese sauce. It can also be added to pasta dishes with bacon, thyme, or vegetables. |
| Alternatives | Other cheeses that can be used in pasta sauces include Gorgonzola, Mozzarella, Pecorino Romano, and Ricotta. |
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What You'll Learn
Melting cheddar cheese
To melt cheddar cheese for a pasta sauce, start by grating the cheese. You can use any type of cheddar cheese, from a mild to a sharp variety, depending on your preference. Then, melt some butter in a saucepan over medium heat. Once the butter is melted, add in flour and salt, whisking until a paste forms. This step will help to create a thick and creamy sauce.
Next, slowly add milk to the saucepan, stirring continuously until it is fully incorporated. This will create a basic bechamel sauce, which is a perfect base for your cheddar cheese sauce. Once the milk is fully incorporated, add in your grated cheddar cheese, stirring continuously until it is completely melted. This should only take a minute or two.
Finally, add your cooked pasta to the sauce and stir to combine. If the sauce seems too thick, you can add a splash of pasta water to thin it out. For an extra touch of flavour, you can also add in some fresh thyme and crispy bacon. This cheddar cheese sauce is a quick and easy way to elevate your pasta dish, and it's sure to be a crowd-pleaser!
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Other cheeses to use
While cheddar cheese is a popular choice for pasta sauce, there are several other cheeses that can be used to create delicious and creamy sauces. Here are some alternatives:
Parmesan
Parmesan is a classic choice for pasta dishes and can be used in a variety of ways. It can be grated and sprinkled on top of pasta, added to a sauce, or used as an ingredient in a traditional alfredo, carbonara, or four-cheese sauce. Parmesan has a strong, nutty flavour and is known for its ability to enhance the taste of other ingredients in a dish.
Gruyere
Gruyere is a Swiss cheese that is known for its excellent melting properties, making it a great choice for pasta sauces. It has a slightly sweet and nutty flavour that can elevate a simple pasta dish. Gruyere is a versatile cheese that can be used in a variety of recipes, such as grilled cheese sandwiches, soups, and fondues.
Ricotta
Ricotta is an Italian whey cheese that is thick, creamy, and wonderfully versatile. It can be used to thicken sauces, added to lasagna or pasta bakes, or simply served with spinach and other green vegetables for a creamy and delicious dish. Ricotta Salata, a less common variety of ricotta, is aged longer and has a stronger, saltier flavour.
Feta
Feta is a Greek cheese made from goat's milk or a mixture of goat and sheep milk. It has a tangy, salty flavour and a crumbly texture that softens when melted. While it may not be the first choice for melting, feta can be crumbled and added to light pasta sauces, such as tomato and basil, pesto, or lemon and spinach, for a fresh and healthy option.
Gorgonzola
Gorgonzola is a soft, creamy Italian blue cheese with a tangy, sharp, and spicy flavour. It adds a distinct look and zest to pasta dishes and is often used in creamy blue cheese sauces for gnocchi, fettuccine, linguine, and penne. Gorgonzola brings a decadent and indulgent touch to any pasta recipe.
These are just a few examples of the many cheeses that can be used in pasta sauces. Feel free to experiment with different combinations of cheeses and pasta shapes to find your favourite flavour and texture profiles.
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When to add the cheese
When making a pasta sauce with cheddar cheese, timing is important to ensure the sauce has a good texture and flavour. Here are some tips on when to add the cheese:
Timing the Pasta and Sauce
Try to time the pasta and sauce so they are both ready simultaneously. This ensures the pasta is hot when it goes into the sauce, helping the cheese to melt and coat the pasta evenly. Transfer the cooked pasta directly into the sauce. If your pasta is ready too soon, drain it, toss it with a knob of butter, and set it aside until the sauce is ready.
Adding Cheese to the Sauce
When making a cheese sauce, it is best to add the cheese towards the end of the cooking process. Start by melting butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms, then slowly add milk and cook until fully incorporated. At this point, you can add the cheese. Cook and stir until the cheese is melted, which should only take about 1-2 minutes. Keep the heat low to prevent the fat from separating.
Combining Pasta and Sauce
Once the cheese is melted, add the cooked pasta to the sauce. Allow it to cook for a further minute so the sauce can thicken and coat the pasta. If the sauce becomes too thick, you can add a splash of the pasta cooking water to loosen it.
Serving
Serve the pasta immediately while it is still hot. You can sprinkle additional cheese on top, along with herbs, bacon, or other toppings of your choice.
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How to avoid a grainy sauce
Cheddar cheese can be used in pasta sauce, but it can be tricky to get right. Here are some tips to avoid a grainy sauce:
Use Fresh Cheese
Pre-shredded cheese is often coated with an anti-caking agent or starch to prevent clumping in the packaging, which can make your sauce grainy. It is best to buy a block of fresh cheese and shred it yourself.
Avoid High Heat
Cheddar cheese should be added at the end of cooking, off the heat, or at a very low temperature. High heat can cause the protein in the cheese to clump and become grainy. If you are using a mature cheddar, the fat may separate, leaving grainy solids.
Add Cheese Gradually
Add small amounts of cheese at a time, allowing it to melt slowly and fully incorporate into the sauce. This will help prevent clumping and a grainy texture.
Use a Mild or Medium Cheddar
Mild or medium cheddar is less likely to become grainy than mature cheddar. If you want the flavour of mature cheddar, you can add a small amount for taste, but use a mild or medium variety as the base.
Use a Hand Blender
If your sauce is still grainy, try using a hand blender to smooth it out. This can help dissolve any clumps and create a creamier texture.
Add an Additional Cheese
Consider adding a cheese that melts well, such as Monterey Jack, to your cheddar sauce. This can help improve the meltability and creaminess of the sauce.
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Serving and storing the sauce
When serving pasta with a cheddar cheese sauce, it is important to ensure that the sauce is the right consistency. If the sauce is too thick, add a splash of the pasta water to loosen it. For a more indulgent dish, you can also add a knob of butter to the sauce.
The pasta can be served with a sprinkling of bacon and thyme on top, or with vegetables. If you want to add more cheese, a combination of cheddar and parmesan works well, and you could also use gruyere, which melts beautifully.
This sauce is best served immediately, as it may not be as good when reheated. However, if you do have leftovers, store them in an airtight container in the fridge for up to three days.
To reheat the sauce, place it in a saucepan over medium heat and stir occasionally until it is heated through. You may need to add a small amount of milk or water to loosen the sauce again.
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Frequently asked questions
Yes, you can use cheddar cheese in pasta sauce. In fact, it is one of the most popular varieties of cheese in the US.
Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk, then cook and stir. Finally, add the cheese and cook until melted.
Any type of pasta will work. However, it is recommended to use short pasta shapes, such as orecchiette or gnocchi sardi.
Yes, you can add ingredients such as bacon, thyme, or other types of cheese like parmesan or gruyere.
Yes, when adding the cheese, lower the heat because the fat can separate. It is up to you whether you prefer a gooey sauce or not.
