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 book!)
Not exact matches
8
oz cream
cheese, at room temp 4
oz goat
cheese, at room temp 5
oz sharp white
cheddar cheese, grated 1 sprig fresh rosemary leaves, minced Salt and pepper, to taste Arils from 1 pomegranate
1 pkg (12
oz) cream
cheese (I used low fat) 1 jar Old English
cheese spread or other Extra
Sharp Cheddar spread, about 6 - 8
oz.
Ingredients: 8
oz Elbow Macaroni 1/4 cup of butter 3 tbsp AP flour 1/4 tsp dry mustard 1/8 tsp black ground pepper 1/8 tsp salt 2 cups milk 4 cups shredded
sharp cheddar cheese 3/4 cup of Cheez - It ® brand crackers 1/2 tsp paprika
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded
cheddar cheese, divided (I like to use a blend of mild and half
sharp cheddar, but it's up to you) 4 slices American
cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2
oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed
3
oz cream
cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra
sharp cheddar cheese 1/2 cup shredded Pepperjack
cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
1 lb lean ground beef, browned and drained 1 envelope low sodium taco seasoning 10
oz can Ro - Tel Diced Tomatoes and Green Chiles 1 1/2 cups
sharp cheddar cheese, shredded 24 wonton wrappers
4
oz sour cream (for day 7) 8
oz cream
cheese 3 dozen eggs (or more) 8
oz package of string
cheese 8
oz deli sliced
sharp cheddar cheese 1 lb butter 1 lb unsalted butter (if making bulletproof coffee) 4
oz mascarpone
cheese (for the fettuccini on day 5)
1/4 cup green onions, chopped 1 - 1 1/2 cups (15 ounce can) salmon or 2 cans tuna, drained and flaked 1 cup
sharp (grated)
cheddar cheese 1 (3
oz.)
4 Yukon gold potatoes, peeled and sliced 3 - 4 c. chicken stock 1 garlic clove 1 c.
sharp Cheddar cheese, shredded 1/4 c. chopped fresh cilantro 4
oz.
Marinate
Cheese 1/2 C Olive Oil 1/2 C White Wine Vinegar 3 T Chopped fresh parsley 3 T minced green onion 1 t sugar 3/4 t dried basil 1/2 t salt 1/2 t fresh gr pepper 3 cloves garlic, minced 1 2 - oz jar diced pimentos, drained 1 8 - oz 5 1/2 x2x1 ince block sharp Cheddar, chilled 1 8 - oz pkg cream cheese, chilled Combine first 10 ingredients in a jar, cover tightly & shake gener
Cheese 1/2 C Olive Oil 1/2 C White Wine Vinegar 3 T Chopped fresh parsley 3 T minced green onion 1 t sugar 3/4 t dried basil 1/2 t salt 1/2 t fresh gr pepper 3 cloves garlic, minced 1 2 -
oz jar diced pimentos, drained 1 8 -
oz 5 1/2 x2x1 ince block
sharp Cheddar, chilled 1 8 -
oz pkg cream
cheese, chilled Combine first 10 ingredients in a jar, cover tightly & shake gener
cheese, chilled Combine first 10 ingredients in a jar, cover tightly & shake generously.