Cold Hot Cheese Dip

 

Ingredients:

8 ounces Mexican Mild Velveeta
2-4 ounces Cabot Hot Habanero Cheddar cheese*
4 ounces cheddar cheese
1 cup milk (Approximately)

*Amount can vary depending on how much heat you want/can handle.

 

You will also need:

Food processor with both grater and blade attachments
Heat/microwave safe bowl

 

Method:

Grate the Habanero and cheddar cheeses in a food processor. Remove from the food processor and replace the grating attachment with the blade. Return the grated cheese to the bowl now fitted with the blade. Cut the Velveeta up into small pieces and add to the bowl of the processor. Add about ½ cup of milk. Process until all cheese is smooth. Add additional milk and process until a nearly liquid state is reached.

You may notice an inconsistent color and see small pieces of the cheddar cheese. To better incorporate, remove about half of the dip to a microwave/heat safe bowl. Warm this portion of the cheese slightly in microwave for between 30 -60 seconds. Return the warmed portion to the bowl of the food processor and continue to process until a uniform color is achieved.

Remove the cheese dip from the bowl of the food processor into a bowl with a lid and refrigerate for at least 1 hour. The consistency should firm up just a little after refrigeration.

Serve cold with chips, raw vegetables, or crackers.

 

Shells & Cheese

Adapted from Cook’s Illustrated

Ingredients:

1 pound medium shell whole grain macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 ½ teaspoons powdered mustard
¼ teaspoon cayenne pepper
5 cups milk
8 ounces Monterey Jack cheese, shredded
16 ounces extra sharp cheddar cheese, shredded
Kosher salt to taste

Optional bread crumb topping:

6 ounces bread, torn into pieces
3 tablespoons unsalted butter (cold)

 

You will also need:

Food processor (if doing bread crumb topping)
Large pot or dutch oven
Broiler safe 9x13 dish

 

Method:

In a large pot with plenty of salted water boil shell macaroni until just past “al dente.” Drain and set aside.

Set same pot back over medium heat. Melt butter until foaming then add flour to make a roux. Cook for just a minute or so and add mustard and cayenne and whisk to combine well.

While continuing to whisk, gradually add milk; bring to a boil while whisking constantly. (It must reach a full boil to thicken, but you must keep whisking to keep it from scorching on the bottom or boiling over.) Reduce to a simmer, whisking occasionally, until thickened to a heavy cream consistency (about 5 minutes).

Remove from heat and whisk in cheeses and salt to taste. Add shells and stir to completely combine and thoroughly coat shells with cheese sauce.

If using the bread crumb topping:

Process bread and butter in food processor for 10-15 1 second pulses. Transfer shells and cheese to a broiler safe baking dish and evenly top with bread crumb topping. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning.

Allow to cool for about 5 minutes and enjoy.

Cheesy Baked Mashed Potatoes

Adapted from this recipe by Giada De Laurentiis

This is such an easy and yet delicious potato side dish.  Great to take to a pot-luck or to have with anything you might make at home.  Truth be told, I use a little less potatoes and the same amount of cheese… just because I like my potatoes extra cheesy.

 

Ingredients:

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and freshly ground pepper
2 tablespoons dry bread crumbs

 

You will also need:

Large stock pot
Baking dish (9x13 or equivalent)
Potato masher

 

Method:

Preheat the oven to 400 F.  Prepare baking dish with butter if needed.

Place potatoes in large stock pot and cover by at least 1 inch with water and add salt.  Bring to a boil and cook until very tender, about 15 minutes.  Drain and return to the same pot and mash well.

Mix in the milk and melted butter.  Mix in the grated mozzarella and 3/4 cup of the Parmesan.    Season to taste with salt and pepper.

Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl.  Sprinkle bread crumb and cheese mixture over the top of the mashed potatoes. 

Cover and chill for up to six hours ahead of time or go ahead and bake.

Bake at 400, uncovered, until the topping is golden brown (about 20 minutes).

Rolls Royce Grilled Cheese Sandwich

(This recipe was adapted from what I saw on Food Network's show Unwrapped recently when they showed how Mimi's Cafe makes their famous grilled cheese sandwiches.)



Ingredients:

4 varieties of cheese (sliced)(ex: sharp cheddar, provolone, Swiss & muenster)
Sliced sourdough bread
Grated fresh Parmesan cheese
Garlic herb butter
Sliced ham (optional)


You will also need:

A griddle






Method:

Butter one side of each of the slices of bread and press the buttered side down into the grated Parmesan, gently shaking off the excess.

Putting the cheese side down on your griddle, place one slice each of two varieties of cheese on one piece and two varieties on the other (leaving the sandwich open) and add ham in the middle (if desired).

Grill the sandwich open for most of the cooking time. Once the cheese is really beginning to melt, then flip one side over on top of the other, thus assembling the sandwich.


This is your finished product. It is heavenly. I think you'll find that the Parmesan on the outside gives the crust a wonderful crunch and a little sumthin' extra to the flavor of the sandwich (as does the use of sourdough bread).