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
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.
How long is refrigerated queso good for? ›
In addition, you can use it as a dip for veggies or to add an extra boost of flavor to many other applications. Once it is open, how many days can I use it? Queso should be refrigerated until use. Once it has been opened, it can be kept in the fridge for up to three days.
How to make queso ungrainy? ›
Can You Fix Grainy Queso? In the hopes of achieving a smooth, creamy texture, remove the cheese sauce from the heat and let it cool. Vigorously whisk in 1 tablespoon of lemon juice or a little cream to detangle protein molecules and eliminate the clumps.
How to tell if queso is bad? ›
Signs that your queso has gone bad include a sour smell, a change in color, and the presence of mold. If the queso has been in the fridge for longer than 5 days, it's best to err on the side of caution and dispose of it. Always inspect and smell the queso before reheating or consuming it to ensure it's still good.
What is the closest cheese to queso? ›
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 makes queso taste like queso? ›
Whether it's orange or white, queso can contain green chiles or jalapenos or both, and it may be spiced with a dash of cumin or chili powder. Some even add meat to queso, like ground beef or spicy sausage.
Can I eat 4 day old queso? ›
If you resist the temptation to lick the queso bowl clean, you can store leftover queso in the fridge for up to five days. Because of chemical preservatives, store-bought queso has an extended shelf life in the fridge of up to two weeks -- but it can still go bad if not stored properly.
How to save homemade queso? ›
Storage: Queso can be kept in an airtight container in the fridge for 3-4 days. I do not recommend freezing this. To Reheat: Add a splash of milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it's fully heated through.
Can I freeze queso? ›
You can also divide the queso into smaller portions and freeze in freezer-friendly packaging. This way, you can thaw smaller amounts as you need your queso fix. It can stay frozen almost indefinitely, but we do like to suggest opening and enjoying within six months.
Why put evaporated milk in queso? ›
Evaporated milk works best in queso because it doesn't have that excess of water and it can help your dip reach a delicate balance between super thick and too thin. (As in you're not constantly having to alternate between adding more milk and then more cheese.)
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.
Why is my queso rubbery? ›
If you melt the cheese any longer than is necessary, it can result in a rubbery consistency and negatively impact the flavor. Cheese sauces are phenomenal for a variety of purposes, including pouring over nachos, using as a dip for crackers and fresh veggies and as a topping on pasta or chicken.
What does bad queso taste like? ›
Sour Taste
Spoiled cheese also exhibits a highly acidic taste. The overgrowth of bacteria in cheese leads to excessive fermentation, resulting in a strong, sour taste. This sourness is another characteristic of spoiled cheese.
What does bad queso look like? ›
For example, many French soft cheeses have a white, fuzzy exterior that can look like bad mold but is completely safe to eat. If you start noticing patches of different types of fuzz in different colors or textures, that's a sign that the cheese has gone bad.
What happens when you overcook queso? ›
But Not Too Much Heat: The thing is, once cheese is heated too far beyond its melting point, the proteins firm up and squeeze out moisture—the same way protein does in meat. When this occurs you're left with rubbery, clumpy bits of cheese protein that separate from the fat and moisture.
Is Mexican queso made from goat cheese? ›
Queso Manchego
Mexican manchego cheese shares a name with a famous Spanish cheese that is made with goat's milk. The Mexican version, however, is most often made with cow's milk.
Is queso cheese like mozzarella? ›
The nearest taste you can compare with it is fresh mozzarella or goat cheese. Queso fresco has a different way of creating it, and that's what sets it apart from other well-known cheese. Queso fresco has a bolder, tangier flavor than mozzarella cheese but is smoother and saltier than that of goat cheese.
What cheese is chipotle queso made from? ›
What kind of cheese does Chipotle use for queso? There are two different cheeses that they use: white cheddar and Monterey Jack.
Is queso a hard cheese? ›
Queso Fresco is a soft, fresh cheese, made from either all cow's milk or a combination of cow and goat. Its flavor is mild and milky, yet slightly tangy, similar to the Indian paneer, a farmer's cheese, or even cottage or a very mild goat cheese.
