Cheddar Cheese Food

CHEDDAR CHEESE SOUP

Cheddar Cheese Soup image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 tablespoons butter
1 tablespoon olive oil
4 carrots, peeled and diced
2 green bell peppers, seeded and diced
3 tablespoons all-purpose flour
1/2 cup powdered milk
3 cups vegetable stock
1/2 cup sherry
2 cups grated cheddar cheese
1 1/2 cups milk
1/2 tablespoon paprika
1/2 cup finely chopped parsley
Salt and pepper

Steps:

Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.

MACARONI AND CHEDDAR CHEESE

Macaroni and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 entree servings, 8 side servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white Cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

CHEDDAR CHEESE BISCUITS

Cheddar Cheese Biscuits image

Make and share this Cheddar Cheese Biscuits recipe from Food.com.

Provided by Bev I Am

Categories Breads

Time 33m

Yield 10 biscuits

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon pepper
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter
1 1/4 cups grated extra-sharp cheddar cheese
1 cup cold buttermilk
1 egg, beaten with 1 tbs milk (for glaze)
poppy seed

Steps:

Preheat oven to 400F degrees.
Combine first 6 ingredients in food processor and blend.
Add butter and cut in, using pulse, until fine meal forms.
Transfer to large bowl, mix in cheese.
(Can be prepared 4 hours ahead, cover and chill).
Mix enough buttermilk into flour mixture to bind dough.
Turn out onto floured surface and knead gently until combined, about 10 turns.
Pat out dough to 3/4" thickness.
Using 3" biscuit cutter, cut out biscuits.
Gather scraps, pat out to 3/4" thickness and cut additional biscuits.
Transfer biscuits to ungreased baking sheet.
Brush biscuits with egg glaze and sprinkle with poppy seeds.
Bake until golden brown and firm to touch, about 18 minutes.
Serve warm.
Makes about 10 biscuits.

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