colby cheese

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Southern Macaroni and Cheese

Kosher salt and black pepper

elbow macaroni

milk

eggs

extra-sharp Cheddar (about 16 ounces)

unsalted butter (1 stick), melted

Colby Jack (about 8 ounces)

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers, like these <a href="https://cooking.nytimes.com/recipes/1021580-bricklayer-nachos">bricklayer-style nachos</a>, or these vegetarian <a href="https://cooking.nytimes.com/recipes/1021574-vegetarian-nachos">bean nachos</a>, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny <a href="https://cooking.nytimes.com/recipes/1021581-pickled-jalapenos">pickled jalapeños</a>, is sure to charm true fans.

The Original Nachos

store-bought

Colby cheese (about 4 packed cups)

Set racks in the upper and lower thirds of the oven and heat to 400 degrees.

Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.

Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

This pasta dish—full of fresh vegetables, ground beef, cheese and bacon—isn't just better for you. It's made in one pot, so cleanup's a breeze!

One-Pot Penne Pasta

OSCAR MAYER Center Cut Bacon

lb. extra-lean ground beef

mushrooms,

onion,

garlic,

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

water

penne pasta, uncooked

KRAFT Shredded Colby & Monterey Jack Cheeses

parsley

Cook bacon in large deep skillet until crisp; remove from skillet. Drain on paper towels. Discard drippings from skillet. Add ground beef, mushrooms, onions and garlic to skillet; cook until meat is browned, stirring occasionally.

Crumble bacon. Add half the bacon to meat mixture in skillet with the tomatoes, pasta sauce and water; mix well. Cover; bring to boil.

Stir in pasta; simmer, covered, on medium-low heat 20 min. or until pasta is tender, stirring occasionally. Remove from heat.

Top with cheese and remaining bacon. Let stand, covered, 5 min. or until cheese is melted. Sprinkle with parsley.

Crushed buttery crackers make the crispy coating for these flavorful appetizers.

Tuna Croquettes

onions

red bell peppers

red pepper

mashed potatoes, cooled

(5 oz. each) tuna, drained, flaked

egg, beaten

round buttery crackers, crushed (about 1 cup)

Cook first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are tender, stirring occasionally; cool. Mix with potatoes, tuna and cheese.

Shape tuna mixture into 12 (3-inch-long) logs. Dip in egg, then roll in cracker crumbs to evenly coat all sides of each log.

Heat oil in large saucepan to 375°F. Add tuna logs, in batches; cook 6 min. or until evenly browned, turning occasionally. Drain on paper towels. Serve warm.

Slow Cooker Steakhouse Stuffed Peppers are filled with ground beef, rice and a steak sauce, then cooked to perfection in the crock pot.

Slow Cooker Steakhouse Stuffed Peppers

large bell peppers

lb. lean ground beef (raw)

onion

tbsp A1 steak sauce

tomato sauce

rice

Salt and pepper

colby jack cheese (shredded)

Cut the tops of the peppers off and discard the seeds and stems, but save the pepper portion of the tops and dice. Reserve 1/2 cup for the filling.

Combine the diced peppers, raw ground beef, onion, steak sauce, tomato sauce and rice in a large bowl and stir to combine. Season with salt and pepper to taste. Stuff each pepper with the ground beef mixture and place in the crock pot.

Pour about 1/4 cup of water into the bottom of the crock pot and cover. Cook on low 6 to 8 hours or HIGH for 4 hours. Just before serving top with the shredded cheese and cover until melted. Enjoy!

The best, most fool-proof recipe for stuffed peppers!

Top 5 colby cheese recipes from across the web

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Southern Macaroni and Cheese

The Original Nachos

One-Pot Penne Pasta

Tuna Croquettes

Slow Cooker Steakhouse Stuffed Pepp...

Top 5 colby cheese recipes from across the web

The most viewed colby cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Macaroni and Cheese

The Original Nachos

One-Pot Penne Pasta

Tuna Croquettes

Slow Cooker Steakhouse Stuffed Pepp...

The most viewed colby cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine