SMALL CHEESE GRATER RECIPES

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MACARONI CHEESE IN 4 EASY STEPS RECIPE | BBC GOOD FOOD



Macaroni cheese in 4 easy steps recipe | BBC Good Food image

A simple step-by-step guide to making a classic supper dish. An old favourite, made with plenty of cheese and a little mustard

Provided by Good Food team

Categories     Dinner, Main course, Supper

Total Time 45 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

700ml full-fat milk
1 onion, peeled and halved
1 garlic clove, peeled
1 bay leaf
350g macaroni
50g butter, plus a little extra for greasing
50g plain flour
175g mature cheddar cheese, grated
1 tsp English mustard
50g parmesan, grated
50g coarse white breadcrumb

Steps:

  • Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
  • Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
  • Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon – it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
  • Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.
  • EQUIPMENT: 1 small saucepan with lid, 1 large saucepan, 1 medium saucepan, colander, chopping board, sharp knife, grater, wooden spoon, ovenproof dish

Nutrition Facts : Calories 860 calories, FatContent 40 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 97 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.72 milligram of sodium

HOMEMADE PIMENTO CHEESE RECIPE | SOUTHERN LIVING



Homemade Pimento Cheese Recipe | Southern Living image

One of the first dishes Southern cooks master is homemade pimento cheese. Every hostess may have her own special twist on the classic party dish, but this version will never let you down. Our best pimento cheese recipe gets a signature crunch from toasted pecans and a dash of heat from ground red pepper. Blended together with creamy mayonnaise and sharp Cheddar cheese, it's a combination that keeps guests coming back for seconds. Pimiento cheese dip may be an easy appetizer for entertaining, but there's just one way to mess up the recipe: pre-shredded cheese. In a dish this simple, texture is important. The time you take to pull out your box grater and shred by hand will pay off in taste.Can't wait for your next gathering to whip up a batch of Southern pimento cheese? Brighten up lunchtime with a hearty pimento cheese sandwich- we'll take ours with garden-fresh tomato slices on the side!

Provided by Southern Living

Number Of Ingredients 9

1 1/2 cups mayonnaise, such as Hellmann's or Duke's
1 (4-oz.) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1 teaspoon ground red pepper
1 cup chopped pecans
1 (8-oz.) block extra-sharp Cheddar cheese
1 (8-oz.) block sharp Cheddar cheese
Celery sticks and assorted crackers

Steps:

  • Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
  • Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
  • Shred the cheese. Trust us – texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
  • Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimento cheese sandwich in a skillet or panini press.

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