Rescuing a Broken Sauce. The optimal temperature for melting cheese is just below simmering, ideally between 140°F and 160°F (60°C and 71°C).
Achieving Silky Smooth Cheese Sauce Method
For the most consistent melt, always purchase a block of cheese and shred it yourself using a box grater or a food processor. Melt unsalted butter in a heavy-bottomed saucepan, whisk in an equal part of flour, and cook the mixture for a full minute.
Hard, aged cheeses like aged cheddar, Gruyère, and Parmesan are ideal because they have a low moisture content and a high fat content. Too cold, and the cheese will not melt; too hot, and the sauce will curdle into a grainy mess.
Silky Smooth Cheese Sauce Method
The released starch acts as a natural thickener and helps the sauce cling to the pasta. Incorporate the first handful until it is completely melted and smooth before adding more.
More About How to make cheese sauce creamy
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