Stir until the cheese is melted and then pour it into the Dutch oven with the cooked veggies.
Stir until cheese is melted; remove the pan from heat and season with salt and pepper.
Reduce the heat to low and add in the grated Parmesan cheese, nutmeg and salt,
stirring until the cheese is melted.
Then add the grated cheddar cheese, one cup at a time,
stirring until the cheese is melted and incorporated in the mixture before adding the next cup.
Add cream cheese and parmesan cheese and
stir until cheeses are melted.
And
stir until cheese is melt and homogeneously combined.
Add cheese and milk,
stirring until cheese is melted.
Add remaining ingredients;
stir until cheese is melted.
Stir until cheese is melted and incorporated.
Add remaining cheese and remaining ingredients and
stir until cheese is melted and combined.
Bring to a simmer, then add remaining ingredients and
stir until cheese is melted.
Add cooked pasta and cheese and
stir until cheese is melted.
Stir in the shredded cheese and continue to cook and
stir until the cheese is melted.
Continue to
stir until the cheese is melted and incorporated.
Stir until cheese is melted.
Add all but 1/2 cup of the cheese to the sauce and
stir until the cheese is melted.
Add bacon and cheese; cook and
stir until cheese is melted.
salt and
stir until cheeses are melted and sauce is smooth.
Reduce the heat; gradually add the cheese,
stirring until the cheese is melted.
Stir until the cheese is melted.
Stir until cheese is melted, frozen peas are thawed and cheese coats all the ingredients evenly.
Add American cheese and
stir until the cheese is melted.
Return soup to heat, add Cheddar cheese, and
stir until cheese is melted and soup is heated through, 2 - 3 minutes.
Stir until cheese is melted and fully mixed in, then serve.
Stir until cheese is melted.
Stir until cheese is melted and worked into the sauce.
Stir until the cheese is melted and sauce is smooth.
Stir until cheese is melted and the sauce is smooth.
Stir until cheese is melted and fully mixed in.