Ingredients
1 lb. pepper Jack cheese
1 lb. yellow Cheddar cheese
1 box elbow macaroni
2 c. milk (Pet milk)
1 Tbsp. sugar
1 tsp. black pepper
1 lb. extra sharp Cheddar cheese
1/2 stick butter
1 can stewed tomatoes
1 Tbsp. paprika
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Grate all three cheese blocks. Boil macaroni until soft. Drain and rinse macaroni with hot water and pour into a large pan. Melt butter in pan, then gradually add the cheese until all of the cheeses have melted. Pour milk, stirring consistently. Add stewed tomatoes, salt and black pepper. Pour macaroni into a large baking dish, spreading evenly. Lightly sprinkle paprika and parsley flakes. Preheat oven at 350° and bake for 30 to 45 minutes. Serves approximately 12 to 15.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese