If you want to use that cheese in pasta, I recomend the following. But first, a word about cheese in sauces.
Cheese is made up of fat, protein, milk solids, and acids. These parts are homogeneous in the cool cheese. Once you start to warm them, they will begin to separate into fat and protein. In a sauce, this means that you will get clumps of cheese, and oil. This separation is called breaking the sauce.
However, velvety smooth cheese sauces are made all the time. You just have to understand that boiling temperatures are not good for your sauce.
Basic cheese sauce. Grate inough cheese to make 2 cups of shredded cheese. Heat 2 cups milk, or cream, until it just starts to bubble. Remove from the heat. Slowly stir in the grated cheese until it melts and is silky smooth. Add a touch of salt, and prepared yellow mustard if desired. Serve over veggies, shaved beef, or whatever you want your cheese sauce on. Or, use it to make mac & cheese.
2nd sauce. Heat 3 tbs. of butter in a pan over medium heat. add a dash or 2 of salt, and 3 tbs. of flour to the pan. Stir and cook until it looks blonde. Slowly pour milk into the pan, while whisking, until a smooth sauce is formed. Remove from heat and add grated cheese, stirring until smooth. Use for mac and cheese, or wherever you want cheese sauce. Oh, add celery and onions and use it to make a really good creamed cheese soup. You might even add chipped beef.
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