CHEESE MATS FOR SALE RECIPES

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BLUE CHEESE DIP - WILLIAMS SONOMA



Blue Cheese Dip - Williams Sonoma image

<p>The perfect partners for potato chips and sliced raw vegetables (known as crudit&#233;s), savory dips are always a favorite at casual gatherings. When they're made from scratch using premium ingredients, dips offer deep, complex flavors, as youll discover with the blue cheese dip featured here.<br> <br> <i>Looking for more game-day inspiration? Check out <a href="https://www.williams-sonoma.com/recipe/menu/football-party/?cm_sp=recipebanner-_-default-_-football_favorites">our football favorites collection</a>, featuring our most popular recipes to make for the big game</i>.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 12 servings

Number Of Ingredients 7

4 oz. cream cheese, at room temperature
1 cup sour cream
4 oz. tangy blue cheese, such as Point Reyes
2 Tbs. chopped fresh chives
1/2 tsp. freshly ground pepper
<a href="http://www.williams-sonoma.com/recipe/potato-chips.html"><b><u>Potato Chips</u></b></a> for serving
Crudit&#233;s for serving (see related tip at right)

Steps:

  • In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium speed until soft and creamy, about 2 minutes.
  • Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper.
  • Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudit&#233;s. Makes about 2 cups.

MAKE AHEAD MACARONI AND CHEESE - WILLIAMS SONOMA



Make Ahead Macaroni and Cheese - Williams Sonoma image

<p>To freeze, transfer the macaroni and cheese to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 2 months. Bake, frozen and covered with foil, at 350&#176;F, for 1 hour. Uncover, top with the bread cubes and bake until the topping is golden, about 20 minutes longer.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 85 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 10

8 Tbs. (1 stick) unsalted butter, plus more for brushing
1/2 cup all-purpose flour
1 quart milk, heated
4 cups shredded sharp cheddar cheese
2 oz. shredded fontina cheese
2 tsp. dry mustard
2 Tbs. salt, plus more, to taste
1 lb. macaroni, shell or penne pasta
Freshly ground pepper, to taste
Fresh coarse bread crumbs from 4 slices country-style white bread

Steps:

  • <b>Prepare the sauce</b>
  • Preheat an oven to 350&#176;F. Butter four 1-cup individual ramekins or a 3-quart freezer-to-oven baking dish. Bring a large pot of water to a boil over high heat.
  • In a large saucepan over low heat, melt 6 Tbs. of the butter. Add the flour, a little at a time, whisking to incorporate. Increase the heat to medium and very gradually whisk in the heated milk. Cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes. Remove from the heat. Add the cheddar, fontina and mustard and whisk until the cheese is melted. Set aside.
  • <b>Cook the macaroni</b>
  • Meanwhile, add the 2 Tbs. salt and the macaroni to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. Drain well.
  • Add the pasta to the cheese sauce and stir well. Season with salt and pepper. Transfer to the ramekins or baking dish. If freezing, set aside and let cool (see note above).
  • <b>Bake the macaroni and cheese</b>
  • In a fry pan over medium heat, melt the remaining 2 Tbs. butter. Remove from the heat, add the bread crumbs and stir until coated. Sprinkle over the macaroni and cheese. Bake until the sauce is bubbling, about 30 minutes. Let stand for 5 minutes, then serve. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).

More about "cheese mats for sale recipes"

BLUE CHEESE DIP - WILLIAMS SONOMA
<p>The perfect partners for potato chips and sliced raw vegetables (known as crudit&#233;s), savory dips are always a favorite at casual gatherings. When they're made from scratch using premium ingredients, dips offer deep, complex flavors, as youll discover with the blue cheese dip featured here.<br> <br> <i>Looking for more game-day inspiration? Check out <a href="https://www.williams-sonoma.com/recipe/menu/football-party/?cm_sp=recipebanner-_-default-_-football_favorites">our football favorites collection</a>, featuring our most popular recipes to make for the big game</i>.</p>
From williams-sonoma.com
Reviews 5
Total Time 5 minutes
  • Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudit&#233;s. Makes about 2 cups.
See details


MAKE AHEAD MACARONI AND CHEESE - WILLIAMS SONOMA
<p>To freeze, transfer the macaroni and cheese to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 2 months. Bake, frozen and covered with foil, at 350&#176;F, for 1 hour. Uncover, top with the bread cubes and bake until the topping is golden, about 20 minutes longer.</p>
From williams-sonoma.com
Reviews 4.8
Total Time 85 minutes
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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