TOOL TO DRAIN CHEESE RECIPES

Steps:

• Remove and discard the red rind from the Hoop Cheese.
• Grate the cheese. Place in large mixing bowl.
• Drain and discard liquid from the jar of Pimento’s.
• Add mayonnaise to the grated cheese.
• Add the drained Pimento’s.
• Add Worcestershire Sauce
• Add Onion Powder.
• Add Texas Pete Hot Sauce.
• Add Black Pepper.
• Stir well. Taste.
• Add more seasonings if needed to suit your taste.
• Add the sugar if preferred. It’s optional.
• Add the Apple Cider Vinegar if preferred. It’s optional.
• Mix well. Place in container. Refrigerate overnight to let flavors blend together.
• Enjoy!

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
• Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
• Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
• While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
• Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.