Extra Cheese Recipe

Time15m

Serves4

Make Extra Cheese Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare cheeses
If not pre-shredded, grate or shred the mozzarella, cheddar, and optional fontina/provolone on the medium side of a box grater or with the grater disk of a food processor so the pieces are similar size for even melting.
2
Toss with cornstarch
Place all shredded cheeses and the grated Parmesan in a large bowl. Sprinkle the cornstarch over the cheeses and toss thoroughly with clean hands or two forks until evenly coated. The cornstarch helps prevent clumping and yields a smoother melt.
3
Season
Add sea salt, black pepper, and garlic powder (if using) to the cheese mixture and toss again to distribute evenly.

4
Use immediately or store
For immediate use: sprinkle the cheese blend liberally over your dish (pizza, pasta, baked casserole, nachos, garlic bread, etc.) in an even layer. For a deeper golden crust, broil for 2–4 minutes on high, watching closely to avoid burning. For a gooey melt without browning, bake at the recipe's temperature until cheese is fully melted (typically 5–10 minutes at 350–425°F depending on dish).
5
Garnish
If desired, sprinkle the chopped parsley over the melted cheese just before serving for color and a fresh note.
6
Storage
To store unused blend: transfer to an airtight container or zip-top bag, press out excess air, and refrigerate up to 5 days. Shake or toss before using. For longer storage, freeze flat in a sealed bag up to 3 months; thaw in refrigerator before using.