Recipes using Hawks Hill Creamery Cheeses
SMOKED BACON CHEDDAR MACARONI AND CHEESE
- 2 cups elbow macaroni
- 1 12 ounce can evaporated milk
- 2/3 cup milk (2% is fine)
- 2 tablespoons butter
- 2 teaspoons cornstarch
- 2 teaspoons Dijon mustard
- Pinch of cayenne pepper
- ½ lb. Hawks Hill Creamery Smoked Bacon Cheddar, grated
- Freshly ground black pepper
- 3 tablespoons butter, melted
- ¾ cup Panko bread crumbs
Bring 2 ½ quarts of water to a boil. Add salt and pasta. Cook until al dente, approximately 6 minutes. Drain in a colander and immediately pour into a large rimmed baking sheet to cool.
Preheat the oven to 350 degrees. Place the oven rack in the middle position.
Combine the evaporated milk and ½ cup of the milk in a 2 quart Pyrex measuring cup or microwave safe bowl. Microwave until hot and steamy. (You can also do this in a large saucepan over low heat.)
Melt the 2 tablespoons of butter in a Dutch oven over medium heat.
Add the remaining milk and cornstarch; whisk.
Add all of the hot milk and continue to whisk until hot and bubbly, about 3-4 minutes.
Whisk in the mustard and cayenne pepper. Remove the pan from the heat and whisk in 2 cups of the Hawks Hill Smoked Bacon Cheddar until the cheese is melted and the sauce is smooth.
Stir in the cooked pasta and season to taste with salt and pepper.
Turn the pasta into a 13x9 baking dish.
Make the topping by melting the 3 tablespoons of butter. Mix the melted butter and bread crumbs in a small bowl until the bread crumbs are coated.
Top the pasta with the remaining cheese.
Top with the bread crumbs. Bake until hot and bubbly, approximately 20-30 minutes. Allow the dish to cool at least 5 minutes before serving.
Makes 12 servings
Twice Baked Potatoes
- ½ pound Hawks Hill Creamery Garlic & Chives Cheddar shredded OR
- ½ pound Hawks Hill Creamery Smoked Bacon Cheddar shredded
- ½ stick butter (4 Tablespoons)
- 4 baking potatoes
Wash and bake potatoes in microwave for appx 6 minutes or in oven for 1 hour. Let cool slightly. Slice a piece of the top off of the potato (lengthwise); scoop the potato out of the skin. Put into a bowl; add butter and shredded Garlic and Chives or Smoked Bacon Cheddar.
Mix well, stuff back into the potato. Put stuffed potato into 375 oven for appx 15 minutes.
Brian's Crab Dip
8 ounce pkg. cream cheese, softened
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 ¼ teaspoon Worcestershire sauce
½ teaspoon dry mustard
1 tablespoon yellow mustard
Pinch garlic salt
1 tablespoon milk
½ cup HAWKS HILL CREAMERY CHESAPEAKE CHEDDAR , grated
1 pound Maryland back fin crab meat (or better)
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustards and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in ¼ cup of grated CHESAPEAKE CHEDDAR . Fold crab meat into cream cheese mixture. Pour into greased casserole dish. Bake at 325 degrees until mixture is bubbly and browned on top, about 30 minutes. Transfer dip to a hollowed out bread bowl. (Keep bread pieces for dipping). Top with remaining CHESAPEAKE CHEDDAR . Broil until cheese is melted. Serve with bread pieces, crackers or melba toast.
(Another option is to put all ½ cup of CHESAPEAKE CHEDDAR into the mixture and not put any on top, either way is delicious).