Bake Tiny Mozzarella Balls Into Everything
Few things are as attractive to me as good cheese. Increasing your cravings for cheese is a lofty goal: this is what separates great casseroles and baked pasta from good ones. Shredded cheeses work fine, but bocconcini (or small balls of fresh mozzarella) is the key to a longer, firmer and more pliable cheese mass.
The small balls of soft, fresh mozzarella are cheese bombs that wait until you explode them with a fork, creating a kind of cheese explosion. They exist somewhere in the middle between melted cheddar and melted cheese (like American or Velveeta), and they go on to melt and creamy without losing their shape or smudging, making them the perfect choice for any savory baked dish that needs some cheese (almost any savory baked dish).
Mattie Matheson mixes them with the toppings forhis double-baked potatoes , which is frankly ingenious, and I would recommend tossing them, somewhat accidentally, into casseroles, hot dishes, baked pasta, and any kind of stuffed vegetables (including but not limited to potatoes ). Don’t worry about creating any pattern; think of it as crappy versions of Minesweeper, except that the bombs are delicious little mozzarella balls and no one ever loses because the bombs are made of cheese and are so much easier to play while high.
If you are bothered by cheese-free pockets that bring down the mood of your casserole or potatoes, simply sprinkle another grated cheese on top as a protective blanket (made of cheese). Then, when you hit the little cheese grenade, you will be taken to a cheese paradise, with double the cheese, double the cravings, and double the joy.