Andy Montoya
There are many dishes that feature melted cheese, from the classic macaroni and cheese to more creative recipes like truffled mashed potatoes and chilli cheese on toast. Melted cheese can be used as a topping, a filling, or a sauce, and it can be made with a variety of cheeses, such as cheddar, gruyère, mozzarella, and parmesan. The key to achieving the perfect melted cheese lies in understanding the factors that impact the melting process, such as moisture content and cooking temperature. Whether it's a simple grilled cheese sandwich or an indulgent four-cheese lasagne, melted cheese adds a gooey, creamy, and mouthwatering element to any dish.
| Characteristics | Values |
|---|---|
| Cheese to use for melting | Cheeses with more moisture and lower melting points, such as cheddar, Swiss, Gruyère, mozzarella, gorgonzola, parmesan, and provolone |
| Cheese to avoid for melting | Low-fat and low-moisture cheeses, such as Romano and Parmesan |
| Methods of melting cheese | Stovetop, microwave, double-boiler, oven |
| Dishes with melted cheese | Macaroni and cheese, fondue, pizza, quesadillas, sandwiches, soups, dips, casseroles, potato dishes, pasta bakes |
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What You'll Learn
Macaroni cheese
When it comes to choosing the cheese for macaroni cheese, it is important to select a cheese with a higher fat content as it will melt better. Cheeses like cheddar, gruyere, mozzarella, gouda, and swiss are all great options that melt well and create a creamy sauce. Medium cheddar cheese is a popular choice as it has more moisture and melts more easily than other cheddars, resulting in a creamier texture. If you want to add a unique twist to your macaroni cheese, you can experiment with different cheeses like marmite, pepper jack, or emmental.
To make the cheese sauce, start by creating a roux by cooking butter and flour together. This step helps to thicken the sauce and build flavour. Then, gradually add milk or half-and-half while constantly stirring to avoid lumps. Once the sauce has thickened, remove it from the heat and whisk in the shredded cheese. It is important to grate your own cheese instead of using pre-shredded cheese, as pre-shredded cheese contains additives that can affect its melting ability.
After preparing the cheese sauce, cook the elbow macaroni according to the package instructions, boiling it for about 2 minutes less to achieve an al dente texture. Drain the macaroni and lightly coat it with butter to prevent it from absorbing too much liquid during baking. Combine the macaroni with the cheese sauce, making sure there is plenty of sauce to keep the pasta from drying out. You can also add mix-ins like shredded chicken, sautéed onion, bell peppers, or crispy bacon for extra flavour and texture.
Finally, transfer the macaroni and cheese to a baking dish and sprinkle the remaining cheese on top. For an extra crunchy texture, add a breadcrumb topping. Bake the macaroni and cheese until the cheese is gooey and melted, following the recipe's specified baking time and temperature. Remember to keep an eye on the dish towards the end of the cooking time to avoid burning the cheese.
With these tips and tricks, you can create a delicious and indulgent macaroni cheese that is sure to be a crowd-pleaser. Enjoy the ultimate comfort food and feel free to experiment with different cheeses and add-ins to make it your own!
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Pizza
When melting cheese on a pizza, it is important to consider the cooking temperature and time to avoid burning the cheese or the crust. Cooking pizza at a high temperature, such as 900 degrees Fahrenheit, can be a challenge as the cheese may struggle to melt before the crust starts to burn. One solution is to use grated cheese, as it melts quicker than chunks or slices. Another option is to let the cheese come to room temperature before placing it on the pizza. Additionally, reducing the number of toppings that release water, such as fresh tomatoes or onions, can help prevent the cheese from becoming watery and struggling to melt.
If you are using a gas oven, you can try turning off the flame and lifting the pizza closer to the top of the oven or the dome to utilize the residual heat and melt the cheese without burning the crust. Alternatively, you can lower the overall oven temperature to prevent burning.
Pre-shredded cheese is commonly used for melting on top of pizzas, as it melts evenly and can be purchased with anti-caking ingredients that prevent clumping. However, freshly grated cheese will melt better in sauces or stovetop dishes as it doesn't contain the same additives as pre-shredded cheese.
When melting cheese, it is important to monitor the cooking process and adjust as needed. Checking the pizza at the lower end of the cooking time can help prevent burning. Additionally, covering the pizza with foil during the initial cooking stage and removing it towards the end can help manage the melting and browning of the cheese.
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Quesadillas
To make a quesadilla, lay a tortilla flat on a clean work surface. Sprinkle half the tortilla with grated cheese, leaving the other half bare. You can use any meltable cheese, such as cheddar, Monterey Jack, mozzarella, Oaxaca cheese, or Chihuahua cheese. If you want to add more fillings, sprinkle them over the cheese. Common filling options include mushrooms, olives, tomatoes, onions, beans, spinach, zucchini, and meats. Then, top with the remaining cheese and fold the bare half of the tortilla over to create a half-moon shape.
To cook the quesadilla, heat a large skillet, such as a cast-iron skillet, on medium-high heat. Add a small amount of oil or butter to the pan and spread it around. Place the quesadilla in the pan and cook until the cheese is melted and the tortilla is browned on both sides, about 1-2 minutes per side. If the tortilla is browning faster than the cheese is melting, reduce the heat.
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Fondue
While the traditional Swiss fondue uses a combination of cheeses, such as lincolnshire poacher, ogleshield, and gubbeen, as well as whisky, you can also use other cheeses such as fontina, Gruyère, and gouda. These cheeses are known for their creamy and buttery texture, which melts smoothly and creates a rich and indulgent fondue.
Preparing fondue is a simple process that involves melting the cheese with wine and stirring it over a stove. It is a fun and communal dish, perfect for hosting friends and celebrating special occasions. Fondue is a versatile dish that can be customized with various cheeses, dips, and extras, making it a delightful and interactive dining experience.
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Baked camembert
To make baked camembert, first preheat your oven to 200C/180C fan/gas 6 or 375°F (190°C). Remove any plastic or paper wrapping from the cheese but keep it in its wooden box. If the box isn’t oven-safe, wrap it in aluminium foil or place the cheese in a small, oven-proof dish. Using a paring knife, cut a circle into the top of the cheese, leaving a 1/2-inch border. Carefully remove and discard the rind to expose the creamy cheese underneath. You can add toppings like dried cranberries, walnuts, or a sprinkle of chilli flakes, or dot the surface with fresh herbs for added flavour. If you're using thin slices of garlic or sun-dried tomato, gently insert them into the cheese for an extra burst of taste. Drizzle olive oil over the top and sprinkle with black pepper. Place the cheese (in its box or dish) on a baking tray and bake for 15-20 minutes or until the centre is molten and gooey. You can also drizzle with honey or sprinkle with toasted nuts for added sweetness and crunch.
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Frequently asked questions
There are many dishes that use melted cheese, including macaroni and cheese, fondue, pizza, and sandwiches.
When melting cheese, it's important to use low heat and avoid overcooking. Pre-shredded cheese is best for melting on top of dishes like pizza, while freshly grated cheese melts better in sauces and stovetop dishes. Cheeses with higher fat content and moisture levels, like cheddar, Swiss, and Gruyère, also tend to melt better.
Here are some specific recipes that use melted cheese:
- Cheese grits: add red pepper flakes, fresh rosemary, or crushed garlic to cheese grits for a flavour boost.
- Truffade: a combination of hash browns and fresh tome, often served with a green salad and pickles.
- Raclette: a Swiss dish where raclette cheese is melted and smothered on bread, charcuterie, boiled potatoes, cornichons, and pickled onions.
