BUTTERKASE RECIPE RECIPES

Name: Butterkase Macaroni and Cheese
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups uncooked elbow macaroni; 2 tablespoons butter; 2 tablespoons Gold Medal™ all-purpose flour; 1 teaspoon salt; 1 tablespoon grated or very finely chopped onion; 2 cups milk; 2 cups shredded Butterkase cheese (8 oz); 1/4 cup chopped fresh cilantro or Italian (flat-leaf) parsley

BUTTERKASE MACARONI AND CHEESE RECIPE - BETTYCROCKER.COM

Butterkase Macaroni and Cheese Recipe - BettyCrocker.com image

Our 30-minute mac and cheese gets an added, buttery burst of creaminess thanks to the addition of Butterkase cheese.

Provided by Angie McGowan

Total Time 30 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 tablespoon grated or very finely chopped onion
2 cups milk
2 cups shredded Butterkase cheese (8 oz)
1/4 cup chopped fresh cilantro or Italian (flat-leaf) parsley

Steps:

Cook and drain macaroni as directed on package.
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and cilantro. Stir with whisk until smooth. Stir in drained macaroni.
Serve with additional cilantro if desired.

Nutrition Facts : ServingSize 1 Serving

CREAMY BUTTERKASE MAC AND CHEESE RECIPE - FOOD.COM

Creamy Butterkase Mac and Cheese Recipe - Food.com image

If you've never tried Butterkase cheese now's the time. It's a very mild, creamy cheese. This sauce is very creamy. I took it up another notch though by adding some shredded White Vermont Cheddar on top before putting under the broiler. Butterkase can be found in most cheese cases at your local grocery store. Boar's Head makes a wonderful Butterkase and you can purchase it at the deli counter or the cheese case. The same with the White Vermont Cheddar

Total Time 34 minutes

Prep Time 7 minutes

Cook Time 27 minutes

Yield 4 cup servings, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups uncooked rotini pasta
8 ounces butterkase cheese (shredded)
2 ounces white cheddar cheese (shredded)
1/4 teaspoon white pepper
1 teaspoon salt (divided)
2 cups milk
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 tablespoons salted butter
1 1/2 tablespoons sweet onions (finely diced or grated)

Steps:

Melt butter on medium heat in 10 in skillet. Add onions, flour and salt. Using a whisk stir briskly until the flour mixture starts to turn golden approx 6-7 minutes.
Add milk and white pepper and keep whisking briskly until the liquid starts to bubble. Start adding cheese 1 handful at a time whisking in between each handful so the cheese melts evenly and quickly. Add corn starch and continue to whisk until thickened. Let sauce sit while you make your pasta to package directions. Use the lowest time when making the pasta.
Pour cooked pasta into shallow baking dish. Pour cheese mixture on pasta and stir mixing well. Turn oven on low broil and place rack on second from the top setting. Shred the White Vermont Cheddar on top and place in oven. Broil for 10 minutes or until cheese starts to brown and the edges get crispy.

Nutrition Facts : Calories 446.1, FatContent 15.9, SaturatedFatContent 9.6, CholesterolContent 47.3, SodiumContent 784.3, CarbohydrateContent 58.6, FiberContent 2.3, SugarContent 2, ProteinContent 16.4

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