Did we mention this also makes the most amazing mac and cheese?
By Stacey Ballis June 18, 2021
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Melty cheese is one of my all-time favorite things. The goo of a fantastic grilled cheese. That stretch of a great pizza with extra cheese. A pot of bubbling fondue. A heavy ladle of queso over a pile of tortilla chips. Mac. And. Cheese. Full stop. I am also an unapologetic fan of American cheese. I like it best for topping burgers, and do not stand betwixt me and a bowl of Velveeta Rotel dip or you might lose an arm. There is nothing at all wrong with American cheese, and I think those who deride it as "not food" are missing the point. Would I slap a brick of American on a cheese board? Nope. But I am an equal opportunity cheese lover, and my fridge always has some good old yellow American right there next to the triple cream brie and Bulgarian feta.
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The quest for the perfect melted cheese
When it comes to cheese sauces and dips, meltiness becomes paramount, and problematic. Because while American melts like nothing else, it is not really ideal for all dishes. I like my queso leaning in a creamy jack direction, my mac towards cheddar, my fondue nutty Emmenthal or Gruyère and my fondue towards Taleggio. The problem with making sauces and dips from these premium natural cheeses is a tendency to split, break, get lumpy and greasy.
Traditionally, this is mitigated by a combination of fats and thickeners. Making a roux of butter and flour, then adding milk to make a white sauce before adding the cheese helps to get that smooth, creamy, emulsified result we all want. It also adds fat, carbs, and other flavors that dilute the cheese flavor. It isn't bad, it just isn't as pure or punchy.
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Queso
Credit: Getty / pjohnson1
The secret to melting all cheeses!
I am not a molecular gastronomy girl, that work is too fussy and sciencey for me generally, but I recently discovered a product that is pretty magical when it comes to cheese sauces. Sodium citrate is a powder that is often used in the production of my beloved American cheese and is a prime component of that fabulous melt factor. Turns out you can buy it online and make your own magic. And by magic, I mean you can turn any cheese into smooth velvety cheese sauce, without all the additional ingredients or fuss.
Any cheese.
Ancient aged cheddars, Gouda, Gruyère, even hard cheeses like parmesan, they all work. Imagine a cacio y pepe sauce you could make ahead, or a queso with the texture of Velveeta but the flavor of a great pepper jack, or a mac and cheese that is pure deep cheddary goodness.
How to make your own melted cheeses with sodium citrate
The ratio could not be simpler. For every cup of grated cheese (about 3 ounces) you will need a quarter cup of water and a half-teaspoon of sodium citrate. Heat the water to a simmer, add the sodium citrate to dissolve, then whisk in the cheese of your choice a bit at a time until you get a smooth and creamy mixture. You can use an immersion blender if you want it extra smooth.
That's it. The whole thing. Water, cheese, and magic dust and you get a sauce that tastes only of the essence of cheese, with all that textural joy. Even better? Because it is just cheese and water, you are actually making a much lighter healthier version of cheese sauce, that is also gluten free! So easy, a kid could do it. My favorite application? I combine all those bits and bobs of leftover cheeses from a cheese board, grate them all up, and make a cheese sauce version of fromage fort; it makes a killer faux fondue or dip for chips.
FAQs
In addition, you can use it as a dip for veggies or to add an extra boost of flavor to many other applications. Once it is open, how many days can I use it? Queso should be refrigerated until use. Once it has been opened, it can be kept in the fridge for up to three days.
How to save homemade queso? ›
Storage: Queso can be kept in an airtight container in the fridge for 3-4 days. I do not recommend freezing this. To Reheat: Add a splash of milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it's fully heated through.
How to tell if queso cheese is bad? ›
Signs that your queso has gone bad include a sour smell, a change in color, and the presence of mold. If the queso has been in the fridge for longer than 5 days, it's best to err on the side of caution and dispose of it. Always inspect and smell the queso before reheating or consuming it to ensure it's still good.
Do you have to refrigerate cheese dip after opening? ›
Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label. Did you find this helpful? See what else is trending. Looking for recipes or coupons for your next shopping trip?
Can I eat 4 day old queso? ›
If you resist the temptation to lick the queso bowl clean, you can store leftover queso in the fridge for up to five days. Because of chemical preservatives, store-bought queso has an extended shelf life in the fridge of up to two weeks -- but it can still go bad if not stored properly.
Can you eat cheese dip that was left out overnight? ›
The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.
What does bad queso taste like? ›
Sour Taste
Spoiled cheese also exhibits a highly acidic taste. The overgrowth of bacteria in cheese leads to excessive fermentation, resulting in a strong, sour taste. This sourness is another characteristic of spoiled cheese.
What does bad queso look like? ›
For example, many French soft cheeses have a white, fuzzy exterior that can look like bad mold but is completely safe to eat. If you start noticing patches of different types of fuzz in different colors or textures, that's a sign that the cheese has gone bad.
Why does nacho cheese get watery in the fridge? ›
Why does my Cheese Sauce become watery once opened and refrigerated? Once a cheese container is opened, the product is exposed to its surroundings where various enzymes can break down the thickness or viscosity of the cheese-based sauce.
Can you freeze queso? ›
You can also divide the queso into smaller portions and freeze in freezer-friendly packaging. This way, you can thaw smaller amounts as you need your queso fix. It can stay frozen almost indefinitely, but we do like to suggest opening and enjoying within six months.
In general, store-bought queso can be stored in the fridge for about a week or two before it starts to go off. By keeping track of when you opened the jar and giving any leftovers a sniff before plating up a new dish, you can avoid spoiling your next queso-centric meal with expired cheese.
Can I eat dip left out overnight? ›
The FDA standard on how long it can be left out is 4 hours at room temperature. Once the dip is left open and unrefrigerated, it is exposed to various bacteria and microbes that may accelerate its spoilage, and it does go bad if left out for too long..
Is queso good after a week? ›
So we recommend using all jarred dips within 10-14 days after opening (But if you're anything like us, you'll eat it faster than that.) Once a jar has been opened, the shelf life may vary based on the temperature of your refrigerator, exposure to air, and other factors beyond our control.
How long is nacho cheese good for in the fridge? ›
For maximum deliciousness we recommend eating within 4 days of opening. Make sure the opened container is properly covered and refrigerated. Can I refrigerate Ricos Cheese? Opened Ricos Cheese containers that have been covered properly can be refrigerated for up to 5 days.
Can you save and reheat queso? ›
A crockpot can be used to slowly reheat queso, keeping it at a consistent temperature and making it ideal for serving over a period. To keep flavor and texture, it's essential to stir occasionally and avoid high heat, which might lead to separation or scorching.
