WHAT TO DO WITH GOUDA CHEESE RECIPES

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PIMENTO CHEESE - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Pimento Cheese - The Pioneer Woman – Recipes, Country ... image

My favorite (and only, but still favorite) sister Betsy has been visiting during Christmas, and the night she first arrived, she brought a bag full of

Provided by Ree Drummond

Categories     appetizers    main dish

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 9

4 oz. weight Cream Cheese, Softened
1/2 c. Mayonnaise
1 tbsp. Dijon Mustard (more To Taste)
1 tbsp. Adobo Sauce From Canned Chipotles (more To Taste)
1/2 tsp. Black Pepper
8 oz. weight Sharp Cheddar Cheese, Grated
8 oz. weight Monterey Jack Or Mozzarella Cheese, Grated
4 oz. weight Sliced Pimentos, Drained
2 tsp. Chopped Fresh Dill

Steps:

  • Combine cream cheese, mayonnaise, Dijon, adobo, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won't see them later!)Add the cheddar and Monterey jack and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together. Stir in the pimentos and dill. Taste and mix in more of whatever you think it needs. Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.Refrigerate pimento cheese for at least 2 hours before serving. Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)***Note: For best results, make sure the cheddar and jack cheeses are nice and cold when you mix them in.

MACARONI AND CHEESE – INSTANT POT RECIPES



Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

  • Combine the macaroni, broth, and butter in the Instant Pot.
  • Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
  • Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 

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