Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheddar Addition
Method
Cheddar Addition
- 1
Grate the cheese
If not pre-shredded, refrigerate the block of sharp cheddar for at least 30 minutes to make grating easier. Use a box grater or food processor to shred the cheddar into fine-to-medium shreds. Measure 2 cups packed.
- 2
Warm milk and butter
In a small saucepan over low heat, combine 2 tablespoons whole milk and 1 tablespoon unsalted butter. Warm just until the butter melts and the mixture is steaming but not boiling (about 1–2 minutes). This helps the cheese emulsify and melt smoothly.
- 3
Combine cheese and liquid
Remove the saucepan from heat. Add the shredded cheddar to the warm milk-butter mixture in two additions, stirring vigorously after each addition with a rubber spatula or wooden spoon until the cheese is fully incorporated and smooth. If the mixture looks dry or grainy, return to the lowest heat for 15–30 seconds while stirring constantly — do not overheat or the cheese will seize.
- 4
Season
Stir in 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed. Use immediately, or keep warm over a very low heat, stirring occasionally. If holding longer than 10 minutes, cover and rewarm gently, adding 1 teaspoon milk at a time to restore creaminess.
- 5
