Did we mention this also makes the most amazing mac and cheese?
By Stacey Ballis June 18, 2021
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Melty cheese is one of my all-time favorite things. The goo of a fantastic grilled cheese. That stretch of a great pizza with extra cheese. A pot of bubbling fondue. A heavy ladle of queso over a pile of tortilla chips. Mac. And. Cheese. Full stop. I am also an unapologetic fan of American cheese. I like it best for topping burgers, and do not stand betwixt me and a bowl of Velveeta Rotel dip or you might lose an arm. There is nothing at all wrong with American cheese, and I think those who deride it as "not food" are missing the point. Would I slap a brick of American on a cheese board? Nope. But I am an equal opportunity cheese lover, and my fridge always has some good old yellow American right there next to the triple cream brie and Bulgarian feta.
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The quest for the perfect melted cheese
When it comes to cheese sauces and dips, meltiness becomes paramount, and problematic. Because while American melts like nothing else, it is not really ideal for all dishes. I like my queso leaning in a creamy jack direction, my mac towards cheddar, my fondue nutty Emmenthal or Gruyère and my fondue towards Taleggio. The problem with making sauces and dips from these premium natural cheeses is a tendency to split, break, get lumpy and greasy.
Traditionally, this is mitigated by a combination of fats and thickeners. Making a roux of butter and flour, then adding milk to make a white sauce before adding the cheese helps to get that smooth, creamy, emulsified result we all want. It also adds fat, carbs, and other flavors that dilute the cheese flavor. It isn't bad, it just isn't as pure or punchy.
RELATED: 45 Super Easy and Super Cheesy Spreads and Dips
Queso
Credit: Getty / pjohnson1
The secret to melting all cheeses!
I am not a molecular gastronomy girl, that work is too fussy and sciencey for me generally, but I recently discovered a product that is pretty magical when it comes to cheese sauces. Sodium citrate is a powder that is often used in the production of my beloved American cheese and is a prime component of that fabulous melt factor. Turns out you can buy it online and make your own magic. And by magic, I mean you can turn any cheese into smooth velvety cheese sauce, without all the additional ingredients or fuss.
Any cheese.
Ancient aged cheddars, Gouda, Gruyère, even hard cheeses like parmesan, they all work. Imagine a cacio y pepe sauce you could make ahead, or a queso with the texture of Velveeta but the flavor of a great pepper jack, or a mac and cheese that is pure deep cheddary goodness.
How to make your own melted cheeses with sodium citrate
The ratio could not be simpler. For every cup of grated cheese (about 3 ounces) you will need a quarter cup of water and a half-teaspoon of sodium citrate. Heat the water to a simmer, add the sodium citrate to dissolve, then whisk in the cheese of your choice a bit at a time until you get a smooth and creamy mixture. You can use an immersion blender if you want it extra smooth.
That's it. The whole thing. Water, cheese, and magic dust and you get a sauce that tastes only of the essence of cheese, with all that textural joy. Even better? Because it is just cheese and water, you are actually making a much lighter healthier version of cheese sauce, that is also gluten free! So easy, a kid could do it. My favorite application? I combine all those bits and bobs of leftover cheeses from a cheese board, grate them all up, and make a cheese sauce version of fromage fort; it makes a killer faux fondue or dip for chips.
FAQs
Here's the how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature—the thin and uniform shape will melt faster and more evenly. Add Booze!
What cheese is queso made of? ›
Queso fresco is a popular Mexican cheese that is often used, and many recipes will call for American cheese and/or pepper jack, though I've even heard tell of mozzarella making an appearance in queso recipes. As long as it melts, it's a contender.
Why is my queso cheese not melting? ›
Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.
How do you make store bought queso taste better? ›
How to enhance the flavor of store-bought queso? Add queso to a pan and heat. Stir until it gets a little melty. Add 1/3 cup of tomato, 1/2 can of green chilies, 3 tablespoons of jalapenos, and 1 tablespoon of taco seasoning.
What makes cheese more melty? ›
The holes in this casein “sponge” are embedded fat and water (or serum as its called). Adding more fat or water to this structure can soften it and often means the cheese is prone to be a better melter. Higher moisture cheeses like young Gouda or Mozzarella are pretty good melting cheeses.
What additive makes cheese melt? ›
Then, bring a cup of water to a simmer in a medium-sized pot. Whisk in a teaspoon of sodium citrate until it's dissolved, and then whisk in all the cheese, gradually, until it's melted and gotten to the cheese consistency you're hoping for. Taste and season it with salt and pepper to your liking.
What is the closest cheese to queso? ›
Substitutes. Queso fresco and queso blanco can be used pretty much interchangeably. If you cannot find Mexican cheeses, feta makes the closest approximation. Aged goat cheese and strained ricotta can also be used in place of queso fresco, most appropriately as a topping or a stuffing, respectively.
What is the white cheese they use at Mexican restaurants? ›
Queso Blanco
Translated to “white cheese,” this option is yet another crumbly cheese for Mexican food. It's softer than Cotija, making it a more subtle option for refried beans, salads, and enchiladas. Queso Blanco is unique in that it melts well without melting completely.
Why is Mexican queso so good? ›
Here are a few reasons why it is so beloved by all. Rich and Comforting Flavor: The combination of melted cheese, often with added spices or chilies, creates a flavorful and comforting experience that many people enjoy.
What queso is best for melting? ›
Queso Oaxaca
It's soft and creamy, and melts well, which makes it perfect for dishes that require melted cheese like quesadillas and stuffed chilis. It is also used often as a garnish for tostadas, beans and soup.
Queso Oaxaca is probably the most popular choice of cheese for melting. It has a stringy texture, not totally unlike mozzarella, and has a similar taste and texture.
Why does my queso taste bland? ›
Season generously and taste as you go with tortilla chips
Aside from the main ingredients we discussed, you also want to season your queso generously. Seasonings help you achieve the right flavor and ensure you avoid doing all the work just to wind up with a bland-tasting dip.
How do you make bland queso better? ›
For a simpler approach, try simply adding some hot sauce or spices such as chili powder and cayenne to your queso.
What can I add to queso to make it less thick? ›
Place cheese, milk, and butter in a medium saucepan over low heat. Stir until cheese is melted. Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth. Thin with more milk if sauce is too thick.
How do you make cheese not clump and melt? ›
Hot liquids, like pasta water, heavy cream, melted butter, or beaten eggs, help distribute melted cheese evenly by surrounding it with heat. Since every bit of surface area is in contact with hot liquid, the cheese melts at the same rate. No clumps to be found, just a glossy, luscious sauce.
How do you melt cheese without it getting hard? ›
One of the most common ways to help cheese melt smoothly is to add starch: this is a process that works in sauces like mornay, or nacho cheese sauce. Starches and other thickeners will physically impede fat molecules from joining up into larger droplets, as well as making the water phase of the cheese more viscous.
How do you keep cheese sauce melty? ›
Cheese sauce can be kept from congealing by applying enough heat to keep it semi-liquid but not enough to scorch it or dry it out. A candle or an electric heat source can be used for this. A fondue pot is one type of vessel commonly used for the process.
