Using Grated Cheese for Tuna Noodle Casserole

Video Transcript

"On behalf of Expert Village, I'm Laura Banford, and I'm going to show you how to make an updated tuna noodle casserole. Now, we're going to grate our cheddar cheese. I always grate cheese fresh if I can. You can buy bagged, already-shredded cheddar or any cheese for our recipe. But I like to grate mine fresh. It comes out much better, and it tastes fresher. Cheese that's already shredded loses a lot of moisture and is generally an inferior cheese, the bagged, shredded cheese. It's a time-saver, but if you have the time and the opportunity, you should grate your cheese fresh. I'm using Wisconsin cheddar that's aged at least nine months. It could be aged a little more. And I like a nice yellow cheese for this dish. It adds a lot of color and contrast to the cherry tomatoes we're going to put in there. Break it in half, and on the large side of a box grater, the large-holed side, I'm going to just shred this down. This is a shredder side. It's not really grated. It's shredded. And that'll incorporate nicely into the roux that we're going to make in a couple of clips from now. So I'm going to continue to shred it, and boy, that smells good. This is a medium sharp. Extras sharp are nice, too. It has a lot of flavor. It's okay if it crumbles a bit. You just want to get it into pieces so that it'll incorporate into the sauce very easily and not clump up too much. There we go. This is about -- It's going to be all told about a cup and a half to about nine ounces of pasta. Wow. That looks great. And get it into our Le Creuset bowl. It's going to hold, and we're going to hold it until we're ready to put it into our sauce. In the next clip, we're going to dice some shallots and garlic."