Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture ...

1 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups) 1 (8-ounce) block smoked Gouda cheese, shredded (about 2 cups) Add to Shopping List View Shopping List Ingredient Substitutions

For the pasta and sauce: In a large pot on medium heat, add the heavy cream, onion, garlic and nutmeg. Cook until steamy and fragrant, 5 to 8 minutes.

Preheat the oven to 350 degrees F. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside.

Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the ...

Cut the Gouda into long 1 to 1 1/2 ounce sticks. Have a bowl full of buttermilk, and a second bowl with the panko, flour, salt, pepper, garlic powder and paprika. Coat the Gouda in the buttermilk ...

Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeño halves and assemble on a parchment lined baking sheet. Bake until golden ...

Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to ...