I am a proud new member of the Cabot Cheese Board!
My favorite cheese recipes always taste better with Cabot Cheese. I especially like the extra sharp cheddar, which brings a sharp tangy taste. Gluten-free pasta is very bland, and Cabot cheese really makes it taste great!
Here's one of my favorite recipes I make with two blocks of Cabot extra sharp cheese:
Scott Peacock's Macaroni and Cheese
10 Servings
Recipe Ingredients
1 3/4 c Small elbow macaroni (use your favorite regular or GF version) cooked in well-salted water
1 1/4 c Extra-sharp cheddar cheese
(5 oz) -- cubed (I use a brick of Cabot Extra Sharp Cheddar cheese)
2 2/3 tb Brown Rice Flour
1 1/2 ts Salt
1 1/2 ts powdered mustard
1/4 ts Ground pepper
1/8 ts Cayenne
1/8 ts Ground nutmeg OPTIONAL: I hate nutmeg
1 1/3 c Half and half
1 1/3 c Whipping cream
2/3 c light Sour cream
2 large Eggs (or egg substitute)
3/4 ts Worcestershire sauce (I use a GF variety)
1 1/4 c Packed extra-sharp cheese (5
Oz) -- grated (again, I use a brick of Cabot Extra Sharp Cheese).
Recipe Method
Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook
macaroni in lg saucepan of boiling salted water until just tender but still
firm to bite. (If you use Tinkyada, use the energy saving method and drain at about 10 minutes.)
Drain pasta. Transfer to prepared dish. Mix in cubed cheese.
Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in
medium bowl until no lumps remain. Gradually whisk in half and half, then
whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese
over.
Bake macaroni and cheese until just set around edges but sauce is still
liquid in center, about 30 mins. Remove from oven; let stand 10 mins to
thicken slightly (sauce will be creamy).
Recipe By : Scott Peacock, formerly of Horseradish Grill, Atlanta
10 Servings
Recipe Ingredients
1 3/4 c Small elbow macaroni (use your favorite regular or GF version) cooked in well-salted water
1 1/4 c Extra-sharp cheddar cheese
(5 oz) -- cubed (I use a brick of Cabot Extra Sharp Cheddar cheese)
2 2/3 tb Brown Rice Flour
1 1/2 ts Salt
1 1/2 ts powdered mustard
1/4 ts Ground pepper
1/8 ts Cayenne
1/8 ts Ground nutmeg OPTIONAL: I hate nutmeg
1 1/3 c Half and half
1 1/3 c Whipping cream
2/3 c light Sour cream
2 large Eggs (or egg substitute)
3/4 ts Worcestershire sauce (I use a GF variety)
1 1/4 c Packed extra-sharp cheese (5
Oz) -- grated (again, I use a brick of Cabot Extra Sharp Cheese).
Recipe Method
Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook
macaroni in lg saucepan of boiling salted water until just tender but still
firm to bite. (If you use Tinkyada, use the energy saving method and drain at about 10 minutes.)
Drain pasta. Transfer to prepared dish. Mix in cubed cheese.
Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in
medium bowl until no lumps remain. Gradually whisk in half and half, then
whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese
over.
Bake macaroni and cheese until just set around edges but sauce is still
liquid in center, about 30 mins. Remove from oven; let stand 10 mins to
thicken slightly (sauce will be creamy).
Recipe By : Scott Peacock, formerly of Horseradish Grill, Atlanta
Happy Cheesy Day!
Much love
Ging
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