4oz sharp cheddar, shredded
4oz Monterey Jack, shredded
1tsp salt
1 tsp mustard powder
pinch cayenne
12oz can evaporated milk
(1c frozen peas)
Put pasta, salt, cayenne, mustard and 2c water in pot and bring to high pressure for 5 minutes. Quick-release pressure and add milk to pot. Simmer 2-3 minutes, til sauce is slightly thickened and pasta is done. (Stir in peas and heat through.) Remove from heat and stir in cheeses, a handful at a time, til melted.
____________________________________________________________________________
Adaptations/changes:
1 7/8c water in the Fagor 4qt.
1 Siling labuyo pepper, dried, instead of the cayenne
Cheese amounts aren't always accurate--we use half a block, so if it comes in a 7oz block, we end up using 3.5 instead of four.
Our favourite cheddar cheeses to date are (in order of preference):
1. Organic Valley's Raw Sharp Cheddar (Azure, 8oz pkg)
2. Black Creek Extra Sharp White Cheddar (Marketplace, 7oz pkg)
3. Collier's Powerful Welsh Cheddar (Cashwise, 7oz pkg)
4. Black Diamond Sharp White Cheddar (Marketplace)-this was surprising, as this is our favourite eating cheddar. Maybe we need to try the extra sharp.
5. Cabot Seriously Sharp Cheddar (Marketplace, 8oz pkg)-not much flavour at all.
We haven't played around much with the Jack cheeses, have just used Crystal Farms Monterey Jack and Sierra Nevada Creamy Raw Jack (Azure, 8oz pkg). And, when we did try the Sierra Nevada, we paired it with the Organic Valley Cheddar, so we don't know if it was just the cheddar that was so good, or the combination.
No comments:
Post a Comment