Like PJ, I am very taken with melty cheese of all kinds. Confession: when I make grilled cheese, I often drop little bits of cheese on the griddle, toast them, and munch on them... ...so when I saw this post, I grabbed my 5# bag of cheddar shreds out of the freezer, and gave it a try. It chilled overnight, and I just made gooey grilled cheese sandwiches out of it. Nice. Very nice. My kids are allergic to FD&C food dyes, so this wholesome version was appreciated (and a good budget-stretcher, as well). Mine came out the color of those fake, individually wrapped American cheese slices (yeah, they dug it). The color could be further enhanced with tumeric and paprika, which I would suggest boiling with the water to bring out the color. I use these spices in my DIY SpaghettiO's, and the color is a dead ringer for the "real" thing. Thanks, PJ. That was some fun on a rainy day in RI. Gail

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