Shred the mozzarella, cheddar, and provolone if not pre-shredded. Spread the shredded cheeses on a baking sheet in a single layer and place in the freezer for 10 minutes. Chilling prevents the cheeses from clumping and helps them melt evenly.

Combine dry stabilizer

In a medium bowl, whisk together the cornstarch, kosher salt, black pepper, and garlic powder (if using). The cornstarch helps keep the cheese from releasing oil and becoming greasy when melted.

Mix cheeses and cream cheese

Remove the chilled shredded cheeses and return them to the medium bowl. Add the softened cream cheese and the dry mixture. Toss or fold gently until the cheese is evenly coated and the cream cheese is distributed in small pieces through the blend.

Add Parmesan and herbs

Fold in the grated Parmesan and chopped parsley (if using). Parmesan adds a salty umami boost and parsley brightens the flavor.

Apply and melt (for pizza, pasta, sandwiches, etc.)

For pizza

Preheat oven to 500°F (260°C) with a pizza stone or steel if you have one. After your sauce and base are ready, evenly scatter the extra-cheese blend over the pizza. For a gooey top layer, add cheese in a thinner even layer rather than clumps. Bake until crust is golden and cheese is bubbling and lightly browned, 6–10 minutes depending on oven and thickness.

For pasta (baked)

Preheat oven to 375°F (190°C). Toss hot cooked pasta with sauce, transfer to a baking dish, then top evenly with the extra-cheese blend. Cover with foil and bake 15 minutes, remove foil and bake another 5–10 minutes until cheese is melted and golden. Let rest 5 minutes before serving.

For sandwiches or melts

Preheat a skillet over medium heat or set oven broiler to high. Assemble sandwich with desired fillings, then sprinkle or press the extra-cheese blend onto the surface to be melted. If using a skillet, cover with a lid for 1–2 minutes until cheese melts. If broiling, place sandwich on a baking sheet and broil 1–3 minutes watching closely until cheese is bubbly and golden.

For dips or a hot cheese plate

Transfer the cheese blend to a small oven-safe dish, drizzle lightly with olive oil if desired, and bake at 375°F (190°C) for 8–12 minutes until melted and bubbling. Serve hot with bread, crackers, or veggies.

Finish and serve

If desired, brush a tiny amount of olive oil over the hot cheese to add sheen and prevent a thick skin from forming. Sprinkle red pepper flakes for heat. Serve immediately for best texture — extra-cheese is at its best when hot and stretchy.

Store leftover prepared cheese blend (uncooked) in an airtight container in the refrigerator for up to 3 days, or freeze in a zip-top bag for up to 1 month. Thaw in refrigerator before using.