up of the shredded extra-sharp cheddar cheese. Once tossed, pour into
/4 cup shredded medium-sharp cheddar cheese into mixture in bowl
Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
Remove cheese spread from refrigerator about 30 minutes before serving.
or unsalted. To enhance the cheddar flavor, you can add another
Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
Remove sauce immediately upon bubbling.
CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).
In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy.
Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.
Toast the bread, as desired.
Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
NOTES:
MUST use a seriously sharp cheese!
I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
I eat this with cold or warm beans, but always solid cheese.
tir in the Cheese (Extra sharp cheddar is the best as it
up water, baking powder, salt, sharp Cheddar cheese, habanero pepper, and rosemary
Mix 1 cup mayonnaise and 2 teaspoon Worcestershire sauce.
Stir in sharp cheddar cheese, onion, almonds, and bacon.
Spread onto baguette bread.
Place onto a greased baking sheet.
Bake on 400\u00b0 for 8 to 10 minutes.
owl, combine the coarsely shredded sharp cheddar and cooked bacon pieces.
the 10 oz.
of sharp cheddar cheese and next six ingredients
then gently stir in ham, sharp cheddar, and green onions.
Spray
Boil noodles in large pot until al dente.
Drain noodles and place back in pot.
While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.
Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes.
Serve with salad and bread on the side.
SHRED 16 ounces (1 lb.) sharp cheddar cheese; SET aside.
BRING
br>Top with the the sharp cheddar slices.
Cover last cheese
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
Transfer to a 3-qt. slow cooker coated with nonstick cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
otato soup, sour cream, and Cheddar cheese. Spread evenly into prepared
Grate Sharp Cheddar and Medium Cheddar cheese. Add cream cheese. Let
one. Add sherry and grated sharp cheddar cheese to the scallops and