Microwaving Cheddar Cheese: Time And Temperature Guide

Cheddar cheese is a versatile ingredient that can be melted in the microwave for a variety of dishes. However, it's important to note that not all cheeses melt the same way, and factors like shape, size, and type of cheese can influence the melting process. To achieve the best results when melting cheddar cheese in the microwave, it is recommended to grate or shred the cheese first. This increases the surface area, allowing for quicker and more even melting. By freezing the cheddar block for about 20 minutes, the grating process can be made easier, and then allowing it to return to room temperature before microwaving will reduce the heating time needed. When ready, place the shredded cheddar in a microwave-safe bowl and use a low heat setting, as high temperatures can cause the cheese to become rubbery or greasy. Heat the cheese in 15-second intervals, stirring in between, until it reaches the desired consistency. With these steps, you can easily melt cheddar cheese in the microwave and use it for a variety of dishes, from snacks to quick dinner recipes.

How long to microwave shredded cheddar

Microwaving shredded cheddar cheese is a safe and easy way to melt cheese. It is also much faster than using a stovetop. However, it is important to do it correctly to avoid a rubbery or greasy result.

Preparation

Before microwaving, grate or shred the cheese into thin slices using a grater, knife, box grater, or food processor. It is best to shred the cheese while it is still cold, as doing it when it is too warm will result in mush.

Next, let the shredded cheddar come to room temperature. This will lessen the heating time, preventing the cheese from becoming rubbery or greasy due to overexposure to heat.

Place the cheese in a microwave-safe bowl, not on a plate, as the cheese will run off the plate when it starts to melt.

Microwaving

Use the lowest heat setting on your microwave. Cheese prefers to be melted at the lowest heat possible. Start with 15 seconds and then continue with 15 to 30-second intervals, stirring the cheese with a spoon between each interval, until the cheese reaches the desired consistency.

Microwaving shredded cheese at high temperatures can quickly evaporate the moisture and separate the fat from the cheese, resulting in clumpy and/or greasy cheese.

In general, it takes about 15 seconds to melt ½ cup of shredded cheese in the microwave. You may need to stir and microwave for an extra 15 seconds to reach the full melting point.

Tips

• Avoid stirring too much, as over-stirring can make the proteins clump together into a stringy and lumpy texture.
• When serving, don't cool the melted shredded cheese, as it will start to firm up and clump together.
• Use cheese with less age, as aged cheese is much more difficult to melt.
• Do not use reduced-fat cheese, as it does not melt as well as full-fat shredded cheese in the microwave.

Melting cheddar on the stovetop

Melting cheddar on a stovetop is a great way to ensure a smooth and creamy result. Here is a step-by-step guide:

Shred the Cheese

Use a box grater to finely shred the cheddar. It's best to shred the cheese straight from the refrigerator as it will be easier to work with when it's cold. If you're having trouble, place the cheddar in the freezer for 10-30 minutes to harden it first.

Place in a Non-Stick Pot

Once shredded, allow the cheddar to reach room temperature. This will ensure a smoother result and reduce the amount of heat needed to melt the cheese. Place the shredded cheese into a non-stick pot with ample room.

Use Low Heat

Always melt cheese at the lowest heat possible. Place the pot of cheese over the stove's lowest heat setting. Applying high heat will cause the cheese to lose moisture and fat, resulting in a lumpy or greasy consistency.

Stir Frequently

Don't leave the cheese unattended on the stove as it can melt and burn very quickly. Stir the cheddar frequently to keep it moving and ensure even melting. This will also prevent it from sticking to the pot and burning.

Remove from Heat

As soon as the cheese has melted and reached a string-like consistency, give it a final stir and remove it from the heat. Leaving the cheese on the heat for longer than necessary can result in a rubbery texture and impact the flavor.

Tips

• If you're short on time, you can use pre-shredded cheese, but shredding it yourself will result in a creamier texture and better flavor.
• For an even smoother result, you can make a bechamel sauce or roux as a base for your cheese sauce.
• If you only need to melt a small amount of cheese, steaming it in a steamer basket is another option.

Cheddar cheese sauce in the microwave

Ingredients:

• 2 tablespoons of butter
• 1 cup of shredded cheddar cheese
• 1 cup of milk (2% or whole milk is best)
• 2 tablespoons of all-purpose flour (3 tablespoons for a thicker sauce)
• 1/8 teaspoon of kosher salt, or to taste
• A pinch of cayenne powder, coarse ground black pepper, and ground white pepper (optional)

Method:

• Add butter to a large microwave-safe bowl or measuring cup (4 cup). Cover with a paper towel or waxed paper.
• Microwave the butter at full power for 25 to 50 seconds, or until melted, stirring occasionally.
• Whisk the flour into the butter. Slowly add the milk, whisking as you go. The mixture will appear lumpy because the cold milk will make the butter firm up, but don't worry, it will smooth out!
• Put the bowl back into the microwave, cover it again, and microwave on full power for 2 and a half minutes, whisking every 30 seconds. It's important to whisk it as it cooks. You'll see the sauce begin to smooth out and the lumps disappear.
• Stir in the cheese and any seasonings until the sauce is smooth and creamy.

Tips:

• Use a large microwave-safe bowl or glass measuring cup to make the sauce. The sauce tends to boil over if you don’t use a large enough container.
• For best results, shred the cheese yourself. Pre-grated cheese contains anti-clumping ingredients and doesn’t melt as smoothly.
• If you want a thinner sauce, use 2 tablespoons of flour. For a thicker sauce (that could be used as a dip), use 3 tablespoons of flour.
• This sauce is perfect as a topping for nachos, baked potatoes, vegetables, or to make macaroni and cheese.

Variations:

• For a creamy enchilada sauce, use 1 cup of cheddar or Monterey Jack cheese and add 1 tablespoon of chili powder.
• For a nacho cheese sauce, use 1 cup of cheddar, Monterey Jack, or pepper Jack cheese, and add 1/2 cup of salsa.
• For a Swiss cheese sauce, use 1 cup of Swiss cheese and add 1 teaspoon of Dijon mustard.

Storage and Reheating:

• Leftover cheese sauce should be refrigerated in a covered container and will keep for a few days.
• To reheat, gently heat the sauce in a small saucepan on the stove, adding more milk to thin if necessary. It can also be reheated in the microwave in 15-second increments at 50% power, stirring each time.

How to make cheese dip in the microwave

Ingredients

• 2 ounces fontina cheese, shredded
• 6 ounces mild cheddar cheese, shredded
• 1/2 teaspoon kosher salt
• 2 teaspoons cornstarch
• 3/4 cup evaporated milk
• 1/4 cup canned diced tomatoes with green chile (optional)
• 1 teaspoon chopped fresh cilantro (optional)

Method

• Combine the shredded fontina, shredded cheddar, salt, and cornstarch in a microwave-safe bowl. The cornstarch should evenly coat the cheese.
• Pour the evaporated milk into the bowl, and add the diced tomatoes with green chile (if using).
• Place the bowl in the microwave and cook for 1 minute.
• Stir the dip and microwave for another 30 seconds. Stir again.
• Continue cooking in 30-second intervals, stirring after each interval, until the dip reaches your desired consistency.
• Serve with tortilla chips, or vegetables such as carrot or celery sticks.

Tips

• It is best to use block cheese and shred it yourself. This is because pre-shredded cheese is often packed tightly into measuring cups, which can affect the overall amount of cheese used.
• If you are short on time, you can place the block of cheese in the freezer for 20 minutes before grating to make the process easier.
• If you want to add a little spice to your dip, include the canned diced tomatoes with green chile. Be sure to drain off any excess liquid before adding them to the cheese.
• For a smooth and creamy dip, use evaporated milk. This is more concentrated than regular milk or cream, which will result in a shiny dip.
• To avoid rubbery or greasy cheese, use low heat and stir frequently.

How to grate cheddar for microwaving

Microwaving cheddar cheese is a great way to melt it quickly and efficiently. To get the best results, it's important to grate the cheese effectively. Here's a step-by-step guide on how to grate cheddar cheese for microwaving:

Step 1: Choose the Right Cheese

Start with a block of mild or sharp cheddar cheese. The level of sharpness indicates the aging process, with mild cheddar being smoother and creamier, making it easier to melt. Extra sharp cheddar has a lower moisture content and requires more heat to melt.

Step 2: Grate the Cheese

Use a box grater, knife, or food processor to grate the cheese. Grating the cheese yourself ensures a better flavour and creamier texture. It's best to grate the cheese while it's still cold, as grating warm cheese can result in mush. If you're grating by hand, hold the cheese firmly and press the short end against the grater blades. Use localized pressure to move the block up and down.

Step 3: Bring to Room Temperature

Once grated, let the cheese come to room temperature. This step reduces the required heating time in the microwave, preventing the cheese from burning or becoming rubbery.

Step 4: Prepare for Microwaving

Place the shredded cheddar in a microwave-safe bowl, ensuring there's room to spare. Do not use a plate, as the melted cheese will run off.

Step 5: Microwave in Intervals

Set the microwave to low heat and start with 15-second intervals. After each interval, remove the bowl and stir the cheese. Repeat this process until the cheese is completely melted, which may take 15 to 30 seconds in total.

Tips for Grating Cheddar:

• Start with cold cheese for cleaner grating.
• Cut the cheese block in half for easier handling if grating by hand.
• Grate over waxed paper for easier transfer and cleanup.
• Use a food processor for faster grating.
• For best results, grate the cheese yourself instead of using pre-shredded cheese.

Frequently asked questions