Can we have more cheese please!
Can we ever have too much cheese? We think not. It’s tasty and delicious and transforms any dish into its best self. Mac and Cheese? Yes! Cheesy Nachos? Yes! Quesadillas, Pizza, Lasagna and so many other classic dishes are only possible thanks to the variety and deliciousness of one of our all time favourite foods: Cheese.
So here you go, enjoy these cheesily delicious recipes from our friends at Black Diamond®, makers of some of Canada’s best and highest quality cheeses including Old Cheddar Shredded Cheese, Mozza Cheddar Shredded Cheese, Old Cheddar Natural Cheese Slices and many more.
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Decadent Mac ’n Cheese
Ingredients
| 4 cups (1,000 mL) | Macaroni |
| 2 cups (500 mL) | Lactantia® Homogenized (3.25%) Milk |
| 2 | Bay leaves |
| Dash nutmeg | |
| ½ tsp (5 mL) | Dried thyme leaves |
| 3 tbsp (45 mL) | Lactantia Butter |
| 3 tbsp (45 mL) | All-purpose flour |
| 3 cups (750 mL) | Black Diamond® Old Cheddar Shredded Cheese |
| 4 tbsp (60 mL) | Parmesan cheese |
| ½ cup (125 mL) | Bread crumbs |
Preparation
- Preheat oven to 375°F (190°C). Lightly butter a 9-inch by 13-inch (23 x 33 cm) ovenproof casserole dish.
- Cook macaroni in lots of boiling salted water until al dente.
- In a small pot, add milk, bay leaves, nutmeg and thyme. Bring to a simmer. Remove from heat.
- In another pot, melt butter over medium-high heat. Whisk in flour and cook for 2 minutes. Strain the hot milk in and mix until smooth.
Bring to a boil and cook, stirring constantly, for 3 minutes. Lower heat to medium-low. - Add the cheddar cheese and stir until melted. Taste and add salt and pepper as necessary.
- Combine cooked macaroni and cheddar sauce. Pour the mixture into the prepared dish.
- Combine Parmesan cheese and bread crumbs and sprinkle evenly over macaroni.
- Bake for 25-35 minutes until browned and bubbling.
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The Ultimate Nachos
Ingredients
| 1 tbsp (15 mL) | Olive oil |
| 1/2 lb (250 g) | Lean ground beef |
| 1 tsp (5 mL) | Each chili powder and cumin |
| 1/4 tsp (1 mL) | Each salt and pepper |
| 1/4 tsp (1 mL) | Garlic powder |
| 1 bag (300 g) | Tortilla chips |
| 2 cups (500 mL) | Black Diamond® Tacos & Nachos Shredded Cheese |
| Suggested toppings – approx. 1/2 cup (125 mL) each: | |
| Diced red peppers | |
| Sliced black olives | |
| Sliced pickled jalapeño peppers | |
| Black beans, drained and rinsed | |
| Sliced red onions | |
| 2 green onions, thinly sliced | |
| 1 cup (250 mL) | Tomato salsa, for serving |
Preparation
- Preheat oven to 400°F (200°C). Heat oil in skillet set over medium heat; cook ground beef, chili powder, cumin, salt, pepper and garlic powder for 8 to 10 minutes or until browned and cooked through.
- Lay half of the tortilla chips on large pizza pan or baking sheet. Scatter half of the beef mixture and your favourite toppings over top. Repeat layers.
- Bake for 8 to 10 minutes or until cheese is melted. Serve with salsa.
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Cheesy Twice-Baked Potatoes with Bacon
Ingredients
| 2 | Large Russet baking potatoes |
| 1/4 cup (60 mL) | Milk |
| 2 tbsp (30 mL) | Lactantia butter, at room temperature |
| 1/4 tsp (1 mL) | Each salt and pepper |
| 1 1/4 cups (300 mL) | Black Diamond® Mozza Cheddar Shredded Cheese |
| 4 slices | Bacon, cooked and crumbled |
| 2 tbsp (30 mL) | Diced red peppers (optional) |
| 2 | Green onions, thinly sliced, divided |
Preparation
- Preheat oven to 400°F (200°C). Pierce each potato several times with fork; bake for 50 to 60 minutes or until tender. Let cool for 10 minutes. Reduce heat to 375°F (190°C).
- Cut each potato in half lengthwise. Scoop pulp into bowl, keeping skins intact and leaving thin shells. Mash potatoes with milk, butter, salt and pepper; stir in 1 cup (250 mL) cheese, bacon, red peppers, and half of the green onions.
- Divide potato mixture evenly among shells. Top with remaining cheese. Bake on parchment paper–lined baking sheet for 12 to 15 minutes or until heated through and cheese melts. Sprinkle with remaining green onions.
Grilled Stuffed Portobello Mushrooms
Ingredients
| 2 | Italian sausages, casings removed |
| 1/4 cup (60 mL) | Prepared basil pesto |
| 4 | Large portobello mushrooms (4 inches/10 cm in diameter), stems and gills removed (hint: remove with the tip of a small spoon) |
| 4 | Black Diamond® Old Cheddar Natural Cheese Slices |
| 1 | Jalapeño pepper, thinly sliced in rings |
| 1/4 cup (60mL) | Thinly sliced fresh basil |
Preparation
- Preheat one side of grill to medium-high heat, leaving remaining side on low heat; grease grate well.
- Stir together sausage and pesto; stuff evenly into each mushroom. Place mushrooms on grill over medium-high heat; grill for about 5 minutes or until mushrooms are grill-marked. Transfer to low-heat side of barbecue; top with cheese and jalapeño slices.
- Cover and cook for 15 to 20 minutes or until sausage is cooked through and cheese is melted. Sprinkle with basil before serving.
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So there you have it. Some cheesy and delicious recipes to liven up every occasion from our friends at Black Diamond®, makers of some of Canada’s highest quality and best tasting cheeses since 1933.
