It is the middle of the week & I just finished lapping up a delicious bowl of beef stew – that stuff is definitely a cold(ish) weather staple for me. I had two new recipes that I thought I’d share – both involving one of my favorite things – cheese! Hence the title of the post. I’ve just recently discovered this blog: http://bellsandkilts.blogspot.com/ which is really worth checking out. This girl makes up stuff all the time with whatever she has in her cabinets & for the most part, it all seems to turn out looking pretty delicious. I read her blog every once in a while at the office & it has made my mouth water on more than one occasion. That being said, on to the cheesy recipes! 🙂
Three Cheese Spaghetti
OK – so I totally intended to make homemade mac & cheese last night, but I discovered I only had a handful of bow tie pasta or q box of spaghetti. I wanted pasta & I figured cheese sauce would taste good on noodles regardless of how they are shaped – so I just started tossing things into the pot!
Spaghetti noodles, broken into small(ish) pieces
Milk (approx 2 cups…not totally sure b/c I poured at random – you can eyeball it.)
3/4 cup cheddar cheese
3/4 cup pepper jack cheese
1/4 cup Parmesan cheese
3 tbsp. butter
minced onion – just eyeball this as well
dash of pepper – seriously, not much…
Cook noodles & drain
Melt butter in saucepan, adding in onions & swirl it all around good! Gradually add milk & cheese at intervals. Keep a good whisking of the sauce going because since this is all milk based, it will burn really quick. The sauce should start to thicken after about 5-10 minutes of cooking. I also added in just a dash of pepper for a little extra spice.
Mix together sauce & noodles, pour into baking dish & top with shredded cheese. Bake for 20 minutes at 325. It will come out bubbly & delicious!
|Mixing all the goodness together – this pic is blurry but there is a slight bubbling – that is a good thing!|
|Add the noodles into the cheesy sauce…it is smelling so good!|
|Ready to go into the oven….|
|And fresh out of the oven – all melty, bubbly & delicious!|
|Yum! Yum! Time to eat up!|
If you are a fan of cheese – you would really like this recipe because it is essentially spaghetti with cheese sauce as opposed to marinara sauce. And it is baked. I loved it & I’m glad I’ve got some leftovers for later in the week. I just went with what I had laying around & it turned out to be pretty good! Now – on to the other cheesiness.
Four Cheese & Bacon Chowder
1 bag four cheese blend (you can choose any type, I used Sargentos Four State Cheddar, which is where I got this recipe)
3-4 slices bacon
1 1/2 cups milk
1 1/2 cups chicken broth
3 tbsp. all purpose flour
Cook the bacon in soup pot until crisp, remove bacon with a fork & set aside for later. Cook onions in bacon drippings. Add in a bit of pepper.
Add flour & gradually add in milk & chicken broth, whisking slowly to form a rue. You don’t want to let your flour get too lumpy, so gradually add the milk & chicken broth so that you are keeping the mixture creamy.
Add about a cup of cheese mix, gradually. The original recipe calls for almost 2 cups of cheese, but I didn’t really want the cheese taste to be overwhelming, so I didn’t use as much. It’s your call how much you actually add. Remember that this should cook on about medium heat – you don’t want it to burn & stick to the bottom but a few bubbles are a good thing. Just keep giving it a stir/whisk ever so often for about 20 minutes.
Tear your bacon into pieces & add back into the soup. Cook for about 5 minutes more & then ladle it up! You should have a thick, creamy & filling soup. It doesn’t taste too cheesy, nor does it taste too bacon-y, what it does taste is absolutely yummy!
|Ingredients at the ready….|
|You gotta love crispy bacon – that means something is going to be good!|
|Whisking – very important so that things don’t get too lumpy!|
|In goes the cheese…very delicious!|
|Add in that crispy bacon….|
|Yeah – this stuff is delicious!|