Sentences with phrase «jack cheese because»

Made this recipe with a few variations according to what I had in my pantry - used smaller dried great northern beans and grated pepper jack cheese because that is what I had.

Not exact matches

I used cheddar in this recipe because it goes so well with jalapeno and bacon, but feel free to replace it with your favorite cheese: swiss, pepper jack, etc..

Pimento Mac & Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)

Sadly I will have to wait til I am back in the US to try it because American and Monterey Jack cheese are impossible to find here, but when I do I think this is going to be the first thing I try!

I love to use Monterrey Jack cheese in place of mozzarella whenever it is called for because I just love the flavor of it, but use whatever cheese you like best.

I did have to add some extra skim milk while blending it because it was too thick.I also substituted Pepper jack cheese and some parmesan cheese for the sharp cheese.

For the salsa I added a diced jalapeño because I wanted a little heat and I opted for Chihauhau cheese instead of Monterry Jack.

I used maple - glazed bacon in this recipe because I love how it kind of compliments the sweet tone of the Jack in the cheese sauce, but any bacon will do.

(Take my advice and try not to use a clear lid because once you see that cheese starting to melt it gets way too tempting...) Here I used sliced provolone, but you could also use mozzarella, pepper jack, etc..