this post was submitted on 09 Jul 2023
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Interesting. I buy the "good" pre-shredded parm from the fancy cheese section and it melts pretty well in my depression mac and cheese. I wonder if I just got lucky with the brand they sell where I shop.
Anti-clumping agents are generally put in pre-shredded cheeses, but you can get bags of shredded "melting cheeses" that don't have them though. In my experience that's only a supermercado kinda thing. That said your "good" pre-shredded could also be in that category.
The worst that happens is that it doesn't form an emulsion with the butter and the water. I say give it a try and see how it turns out. Just remember to report back here so we can all learn from your experiment!
All pre-shredded has cellulose powder as an anti-clumping agent. Even the "good" pre-shredded.
Now, cellulose powder won't keep things from melting, but it will make it harder to get a creamy sauce without a grainy texture.
As a note, if you want to help things along, add a slice of American cheese. The sodium citrate that makes the cheese smooth and pliable will keep your sauce from breaking. It also adds some creamy texture.