melted cheese

These aligot potatoes are made with creamy mashed potatoes and melted cheese curds as well as mozzarella cheese.

Aligot Potatoes

(about

Kosher salt

heavy cream,

unsalted butter

fresh cheese curds or substitute shredded Swiss, Comte, or Fontina cheese

mozzarella cheese, shredded or torn into small pieces

white pepper

Boil

Place the potatoes in a pot and add enough water to cover by 2 inches (5 cm). Place the pot over high heat, add 2 tablespoons salt so the water is nice and salty, and bring to a boil. Reduce the heat to maintain a light simmer.

Cook

Cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes in a colander.

Mash

Immediately pass the potatoes through a potato ricer or food mill and back into the pot. Alternatively, you can use the back of a wooden spoon to press the potatoes through the colander or mash them with a handheld potato masher until they’ve very smooth.

Stir

Place the pot over low heat and stir in the warm cream and butter.

Melt

Add half of each type of cheese and stir until melted. Then stir in the remaining cheeses. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella, 4 to 9 minutes.

You’ll probably want a second helping. To prevent the potatoes from stiffening while they sit, keep them warm in the pan, covered, over very low heat.

Season

Season with salt and the white pepper. Serve warm.

Just when you thought parmigiana couldn't get any better, we turn it into a tasty pasta bake with spicy chorizo.

Chorizo parmigiana pasta bake

(80 milliliters) extra virgin olive oil

eggplants, 1 thinly sliced lengthways, 2 chopped

chorizo,

onion, chopped

(95 grams) tomato paste

cherry tomatoes, halved

jar tomato passata

large rigatoni or other short pasta

(60 grams) grated parmesan

mozzarella, grated

balls buffalo mozzarella, torn

Red vein sorrel leaves (or rocket) to serve

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Cheese wrapped in pasta, covered in more cheese. Have we got your attention yet?

Ricotta and basil crepe manicotti

ricotta

(60 grams) finely grated parmesan

tomato passata

tbs red wine vinegar

tbs olive oil,

(200 grams) coarsely grated mozzarella

eggs

(250 grams) plain flour

Sunflower oil spray,

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Pork and Melted Cheese Hoagies

pork

garlic powder

onion powder

salt

black pepper

French Rolls

butter, (at room temperature)

olive oil, (divided)

sweet onion, (sliced thinly)

red bell pepper, (seeded and sliced thinly)

green bell pepper, (seeded and sliced thinly)

white American cheese

Parmesan cheese

Preheat the oven to 400 degrees F.

Place the chopped pork in a bowl. Combine the seasonings, and then sprinkle the seasonings over the pork and toss to coat. Set aside.

SEASON THE PORK:

Heat a large nonstick skillet over medium heat.  Swirl in tablespoon of oil and add the onion and bell peppers.  Sauté until the peppers are softened and the onions are golden- 15 to 20 minutes.

Butter the rolls and place them butter-side-up on a baking sheet.  Heat in the oven for about 5 minutes, or until the rolls begin to crisp on the edges. Watch closely- you don&#039;t want them to burn!

Heat a second skillet over medium-high heat.  Swirl in a tablespoon of oil and add the pork.  Cook the pork in the pan until cooked through on both sides- stirring as needed to move the pork around.  Spoon the pork into a bowl.  Wipe out the pan.  Move the pork back into the pan and turn heat to medium.  Cover the pork with the American cheese and sprinkle the Parmesan on top.  Cover the pan and let the cheese melt.  When all is melted, stir the pork with the cheese.

COOKING:

Divide the pork and cheese mixture between the four toasted rolls.  Top with onion and peppers.  Eat!

ASSEMBLE THE SANDWICHES:

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!

Easy Nacho Cheese

sharp cheddar (2.49)

evaporated milk (1.00)

tsp chili powder (0.02)

Tbsp pickled jalapeño brine (optional) (0.10)

salt (0.01)

Shred the cheddar cheese.

Add the evaporated milk and chili powder to a sauce pot and heat over medium. Allow the evaporated milk to come up to a simmer.

Reduce the heat to low and start adding the shredded cheese, one handful at a time, stirring it in until fully melted before adding another handful. Continue until all of the cheese has been melted into the sauce.

Add the pickled jalapeño brine and stir to combine. Give the nacho cheese a taste and add a pinch of salt, if needed. Enjoy the cheese poured over your favorite foods!

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Top Tags

Aligot Potatoes

Chorizo parmigiana pasta bake

Ricotta and basil crepe manicotti

Pork and Melted Cheese Hoagies

Easy Nacho Cheese

Top 5 melted cheese recipes from across the web

The most viewed melted cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aligot Potatoes

Chorizo parmigiana pasta bake

Ricotta and basil crepe manicotti

Pork and Melted Cheese Hoagies

Easy Nacho Cheese

The most viewed melted cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine