Wednesday, August 4, 2021

The cheesiest!

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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I don’t know anyone who doesn’t love cheese! I know I do! So, in celebration of cheese, here are some of the cheesiest recipes I could find!

Skillet mac n cheese

Skillet Mac & Cheese

Ingredients
  • 2 cups uncooked elbow macaroni (about 8 ounces)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed
  • Optional toppings: fresh arugula, halved cherry tomatoes, and coarsely ground pepper
Instructions
  1. Cook macaroni according to package directions; drain.
  2. Meanwhile, in a large cast-iron or another heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
  3. Add macaroni; cook and stir until heated through. Top as desired.
The cheesiest

Cheesy bbq beef dip

Cheesy BBQ Beef Dip

Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (15 ounces) refrigerated fully cooked barbecued shredded beef
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped red onion
  • 3/4 cup french-fried onions
  • Optional toppings: chopped tomatoes, chopped red onion, and minced fresh cilantro
  • Tortilla chips

Instructions

  1. Preheat the oven to 350°. Spread cream cheese onto the bottom of a greased 9-in. pie plate. Spread evenly with beef. Sprinkle with cheddar cheese and red onion. Bake until heated through, 15-20 minutes. Sprinkle with french-fried onions; bake 5 minutes longer. If desired, top with tomatoes, onion, and cilantro. Serve with tortilla chips.

The cheesiest

Slow cooker cheesy white lasagna

Slow-Cooker Cheesy White Lasagna

Ingredients
  • 1 pound ground chicken or beef
  • 2 teaspoons canola oil
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup white wine or chicken broth
  • 1 cup half-and-half cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded Gouda cheese
  • 1 large egg, beaten
  • 1-1/2 cups Daisy 2% cottage cheese
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 9 no-cook lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese
  • Additional minced fresh basil, optional
Instructions
  1. Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on the bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray.
  2. In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
  3. In the same pot, heat oil over medium-high heat. Add mushrooms, onion, and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt, and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar, and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese, and basil.
  4. Spread 1 cup meat mixture into a slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture, and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove the slow cooker insert and let it stand 30 minutes. If desired, sprinkle with additional basil.
The cheesiest

Cheesy cheeseburger soup

Cheeseburger Soup

Ingredients
  • 1/2 pound ground beef
  • 4 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1-3/4 pounds (about 4 cups) cubed peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 to 4 cups shredded Velveeta
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream
Instructions
  1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In the same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil, and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef, and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt, and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

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