I sprinkled it on our salads the next evening.)Īnyway, the huntsman cheese made for some very tasty biscuits. (And yes, I asked permission first.) (And no the blue cheese did not go to waste. So instead of using the last little bit of blue cheese, I happily chunked up a half cup of the huntsman cheese. But when I realized I really didn’t have enough to prepare this recipe, I went hunting for other types of cheese that might be complimentary. So originally I conceived this recipe to use some blue cheese that was left over from preparing blue cheese salad dressing. And I must say, just like my own marriage, this combination of cheeses is a marriage made in heaven!
Huntsman cheese for mac and cheese full#
Two layers of strong, richly veined blue stilton sandwiched between three layers of full fat, rich and creamy double Gloucester. (Mine too, if you want full disclosure.) Huntsman cheese is a happy marriage of two wonderful cheeses – double Gloucester and blue stilton. Baking it off tomorrow morning for a big ol' graduation party.So, you might be thinking – what the heck is huntsman cheese? Well, first of all, it is a favorite of Mr. It LOOKS good, anyway, in the enormous pan.
And I think I did rescue it, rather than having to waste 4 pounds of cheese (and an extra trip to Costco)!. And the resulting sauce was still a little bit grainy - but the cheese did melt back into the liquid. But, rather than throw it all out and start over, I poured off most of the liquid into another large pan, added the roux to THAT, thickened it over LOW heat, and then added the clumpy cheese solids back into the hot thick milk sauce (aka bechamel) about one tablespoon at a time, whisking until melted each time, over LOW heat. I used The Google and found out a slew of Food Science reasons why this works better.)ģ) have the cheese at room temperature (or at any rate not right out of the fridge).įirst time through (before learning and incorporating these tips), my cheese "seized" (made the awful gluey clumps that other people screamed about). (This milk/roux mixture will make a bechamel sauce, to which you can THEN add cheese. Hello! Here are some helpful hints, learned from hard experience, to make the "Cheese Seize" danger less imminent, and the recipe a bit more foolproof:ġ) add the roux to the hot milk and stir to thicken that a bit BEFORE adding the cheese. Easy recipe that you canât mess up and serves a lot. The prepackaged stuff has starch on it and it wonât melt like it should for the cheese sauce. Another excellent tip is, donât use shredded cheese that is ready for purchase. Like I said I hate to cook and usually not good at it and this turned out awesome. I poured the cheese sauce over the pasta in the stock pot and mixed it all together and then put some in the crock pot to keep warm and the two 1/2 chaffing pans. Because I was getting short on time, I never baked any of it.
It turned out AMAZING!! My neighbors all raved about it. I didnât have white pepper so I used everyday regular pepper. I used 2 lbs of Sharp Cheddar 1.5 lbs of Monterey Jack and 1.5 lbs Colby Jack. I read all the reviews and took up someoneâs suggestion about using an extra pound of cheese. It makes a ton of mac and cheese that will be more than enough for days. However, I love homemade macaroni and cheese and I wanted to make some for our neighborhood block party. Let me first put this out here, I hate cooking and do not enjoy it by any means.
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