Tag: Monterey Jack cheese

Smoky Mac and Cheese

Years ago, when I was moving into a new apartment, I had a friend helping me move. I was young, and my packing could have been more efficient. I remember the look she gave me when she reached to pick up a piece of luggage that did not budge. I had neatly tossed all the bottles from my spice cabinet into the bag. It was one of those bags I would have been paying extra for at the airport!

Thirty years later, my spice cabinet is still a very well-stocked area of my kitchen! But, unfortunately, now that we are in the camper, I am short of space for a variety. A few of my favorites are blends from Recteq (available online). The blends help me make the most of my area right now.  

My grandson loves mac and cheese! So, because his Emmy loves him so much, I will make it for him often. I recently changed up one of my favorite mac and cheese recipes and cooked it on the grill. This smoky mac and cheese is perfectly creamy, and the mixture of Monterey Jack and mild cheddar are terrific.

Instead of seasoning with salt and pepper, I used two spice blends from Recteq, which added terrific flavor! Cook this in the oven, or cook it on your pellet grill or BGE for a smoky flavor!

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Smoky Mac and Cheese

Course Side Dish
Author Amye Melton

Ingredients

  • 1 pound elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 3/4 cups whole milk
  • 1 1/2 cups sour cream
  • 1 tablespoon Ben's Heffer Dust (by Recteq)
  • 1 tablespoon Colden's Freakin' Gteek Rub (by Recteq)
  • 2 large eggs
  • 1/2 pound Mild Cheddar cheese shredded, reserve about 1 cup for topping
  • 1/4 pound Monterey Jack cheese shredded

Instructions

  • Preheat oven or grill to 350 degrees.
  • Spray baking dish or skilet with nonstick cooking spray, set aside. Cook pasta according to package directions.
  • In a large, heavy skillet melt butter. Whisk in flour to combine. Slowly add milk, whisking to combine. Whisk in sour cream and seasonings. Add cheeses, reserving 1 cup cheddar cheese for topping, and whisk until melted.
  • In a small bowl, beat eggs. Whisk in a small amount of the cheese mixture. Add egg mixture to the mixture in skillet and whisk to combine.
  • Stir in the cooked and drained pasta. Mix well and pour into a buttered cast iron skillet or casserole dish. Top with reserved shredded cheese.
  • Bake in oven or grill for 30 to 40 minutes, or until hot and bubbly.
  • Serve warm.

Ultimate Tomato Soup and Over-the-Top Grilled Cheese Sandwich

ultimate tomato soup with a grilled cheese sandwich

Sometimes the only thing that will satisfy the stomach and the soul is comfort food. There’s just something about creamy mac and cheese, delicious chicken and dumplings, melty chocolate chip cookies, or this ultimate homemade tomato soup with over-the-top grilled cheese sandwiches. This combination has always been a favorite of mine. It’s like a warm hug and especially good when the weather turns chilly.
I start my tomato soup as I do marinara sauce, with onions, garlic, carrots, and celery. After adding tomatoes and simmering for a while, I then blend it until smooth and add a can of diced tomatoes for a few small chunks of tomato scattered throughout the soup.

The name of this grilled cheese could not be more fitting. It is over-the-top good! However, you can change it up to your liking. I usually start with good, fresh bread. Then I add a creamy cheese, like Monterey Jack or Brie, and a sharp cheese, like Cheddar, topped off with goat cheese crumbles. As if that wasn’t enough, I add sliced onion and tomato, with some arugula, basil, or spinach. Grilled to perfection in a skillet or Panini press its divine when dipped into a delicious bowl of tomato soup!

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Ultimate Tomato Soup
 
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Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 bay leaf
  • 2 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can diced tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14.5-oz.) can chicken broth
Instructions
  1. Heat olive oil in a large Dutch oven. Add onions and garlic and cook about 10 minutes over medium heat, until onions are translucent. Add celery, carrot, salt, and pepper and cook until soft. Add bay leaf, crushed tomatoes, 28-oz. can diced tomatoes and bring to a boil, uncovered. Lower temperature and simmer, uncovered, for about 1 hour.
  2. Remove bay leaf and puree in a blender, in batches. Pour the pureed tomato soup into the Dutch oven and add the 14.5-oz. can diced tomatoes and chicken broth. Taste for seasoning and add more salt and pepper, if desired. Simmer until heated through.

Over-the-Top Grilled Cheese Sandwich
 
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Ingredients
  • Good bread
  • Monterey Jack cheese, sliced
  • Sharp Cheddar cheese, sliced
  • Goat cheese, crumbled
  • Arugula leaves
  • Onion, thinly sliced
  • Roma Tomato, thinly sliced
  • salt and freshly ground black pepper
Instructions
  1. Place the Monterey Jack cheese on one side of the bread. Add arugula leaves, onion, tomato, salt and pepper. Crumble goat cheese over top and then add Cheddar cheese. Top with second slice of bread and grill in a buttered skillet or a Panini press until the cheese has melted and the bread is lightly browned.