In reply to Jafar Calley.

Jafar- that was our experience too. They mushed and almost ran together at the boiling point. I think- one batch at a time (don't crowd them), and your frying pan has to be hot and ready to go. Someone said Kraft cheese works best, but I'm thinking it's because they use a lot of CORNSTARCH to keep their shredded cheese separate, and thinking next time I use the store brand cheese, I will add a tsp of cornstarch or flour to make the dough stiffer.