Add Cheese Recipe

Combine cheeses

In a medium bowl, add the shredded cheddar, shredded mozzarella and grated Parmesan. Toss briefly with a fork to combine evenly.

Add creaminess and seasoning

Add the softened cream cheese and sour cream (if using) to the bowl. Season with kosher salt, freshly ground black pepper and crushed red pepper flakes (if using). Use a rubber spatula to fold and press the mixture until it becomes uniformly creamy and slightly sticky. Taste and adjust salt or pepper as needed.

For pasta

Toss 1.5 to 2 cups of the cheese mixture with 4 servings of hot, freshly drained pasta while pasta is still hot so the cheeses melt into a creamy coating. If needed, add 1 to 2 tablespoons of reserved pasta cooking water to loosen and create a silken sauce.

For baked potatoes

Split hot baked potatoes and spoon 2 to 4 tablespoons of the cheese mixture into each potato. Return potatoes to a hot oven (200°C / 400°F) or under a broiler for 3-5 minutes until cheese melts and browns slightly. Alternatively, microwave each potato with cheese for 30–45 seconds until melted.

For bread or crostini

Lightly brush baguette slices with melted butter. Toast slices under a broiler or in a 200°C / 400°F oven for 4–6 minutes until golden. Immediately spread about 1 tablespoon of the cheese mixture on each warm slice so it softens; return to broiler for 1–2 minutes if you want a bubbly, browned top.

For tacos, nachos or fillings

Spoon warm meat or veggie filling over tortillas or chips, then dollop or drizzle the cheese mixture over top. For a melted finish, place assembled items under a broiler for 1–2 minutes just until cheese softens and begins to bubble.

Garnish the finished dish with chopped fresh parsley. Serve immediately while cheese is hot and melty. Store any leftover cheese mixture in an airtight container in the refrigerator for up to 3 days; reheat briefly in a microwave or gently on the stovetop with a splash of milk or water to loosen before using again.