Recipe Alert: Try some Cabot Cheese with those local ingredients

PICTURED, ALPINE CHEDDAR AND KALE STOVETOP MACARONI AND CHEESE – MORE INFO HERE

SPONSORED: Cabot Cheese has released a mouth-watering array of cheesy-delicious recipes as part of their tasty Legacy Collection cheeses; White Oak, Alpine, New York Vintage, and Farmhouse Reserve Cheddar. We’ve assembled all of our favorites from their online cookbook and combined them with a list of local vendors where you can get the key ingredients in the Bungalow neighborhoods.

You can find Cabot Cheese products at multiple locations in Orlando. To see a map of nearby locations, click HERE. Otherwise, drive to the closest Target, Winn Dixie, Fresh Market, or Publix.

Be sure to tag us and @CabotCheese in your Instagram posts so we can see how they turn out!

 

CAULIFLOWER WITH WHITE OAK MORNAY SAUCE

CLICK HERE FOR FULL RECIPE

The cruciferous Cauliflower, when prepared the right way, can make for a rich snack or a satisfying meal. The gluten-free, low-carb pasta-substituting vegetable is taking over Pinterest right now with its endless applicability. Cabot’s recipe for cauliflower with Mornay sauce makes six servings, and it packs a wallop of flavor. With a little paprika for garnish, along with some Cabot White Oak Cheddar and Cabot Unsalted Butter, it’s easy to take simple cauliflower and change it into a meal worth sharing with the whole family.

INGREDIENTS:

• 2 tablespoons Cabot Unsalted Butter
• 1 shallot, minced
• 1/4 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch nutmeg
• Pinch dried thyme leaves
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1 cup milk*
• 5 ounces Cabot White Oak Cheddar, CabotSharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 1 1/4 cups)
• 1 head cauliflower, cut into florets
• Paprika for garnish

LOCAL VENDORS: Homegrown Local Food Coop (Website), Local Roots (Website), Quantum Leap Winery (Website), the Spice and Tea Exchange (Website).

 

FIGS WITH CHEDDAR AND PANCETTA

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Not only are figs delicious on their own, but when you couple them with things like cured meats or cheeses, you get something truly fabulous. The tree itself is becoming incredibly important to fighting deforestation and global warming, more on that HERE, and the roots can build super-strong structures like bridges. Here’s a relatively simple recipe that even your boyfriend can’t mess up.

INGREDIENTS:

• 16 small fresh figs
• 4 ounces Cabot Vintage Choice Cheddar, Cabot Farmhouse Reserve Cheddar, Cabot Private Stock Cheddar, or Cabot New York Vintage Cheddar
• 16 slices pancetta

LOCAL VENDORS: Swine and Sons Provisions (Website), Orlando Meats (Website), Hinkley Meats (Website).

 

 

GARGANELLI MAC ‘N CHEESE WITH ROASTED JALAPENOS AND BACON

CLICK HERE FOR FULL RECIPE

OK, so it’s mac and cheese, but with bacon and jalapenos. So you know it’s perfection. Ditch the powdery boxes and microwavable containers of yesteryear and embrace your grownup dishes. It’s 2017, and you deserve this. It’s easy to make and will add a whole new level of delicious complexity to rich mac and cheese. Serve it up on game day or save it for yourself—either way, this jalapeno mac and cheese will quickly become a go-to option.

INGREDIENTS:

• 2 fresh jalapeno peppers
• 4 ounces applewood-smoked bacon, diced
• 3/4 cup panko (Japanese-style) breadcrumbs
• 2 tablespoons Cabot Unsalted Butter
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 2 cups whole milk, heated to just below simmer
• 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups)
• Salt to taste
• 8 ounces dry garganelli or penne pasta

LOCAL VENDORS: Trevi Pasta (Website), Swine and Sons Provisions (Website), Orlando Meats (Website), Hinkley Meats (Website),

 

 

FARMHOUSE CHEDDAR POUTINE

CLICK HERE FOR FULL RECIPE

They’ve taken the traditional French Canadian finger food classic and given it their own Cabot twist. It’s gravy, cheese, and potatoes – of course you’ll like it. C’est magnifique!

INGREDIENTS: 

For the Potatoes

• 2 pounds red skinned potatoes cut into bite-sized wedges
• 1 tablespoon avocado oil or organic canola oil
• ½ teaspoon salt blend, such as Jane’s Crazy Mixed-up Salt
• ¼ teaspoon pepper

For the Gravy

• 3 tablespoons Cabot Unsalted Butter
• 3 tablespoons all-purpose flour
• ½ cup milk
• ½ cup beef broth
• 1 ½ teaspoon wheat free tamari, liquid aminos or soy sauce
• 1 teaspoon Worcestershire sauce, vegetarian if desired

LOCAL VENDORS: Homegrown Local Food Coop (Website), Local Roots (Website).

 

 

ALPINE CHEDDAR AND KALE STOVE-TOP MACARONI AND CHEESE

CLICK HERE FOR FULL RECIPE

This recipe uses the best guilt-free macaroni vehicle known to humanity, kale. Forget feeling bad about the gluten, there’s a super-food in this, which means you’re basically helping your body become better with every bite. The combo of the uber-chic green and Alpine Cheddar makes for a super-creamy and scrumptious mac and cheese that’s also quick and easy to make. Any way you look at it, this recipe is a winner. Kale chips are sad, try kale macaroni.

INGREDIENTS:

• Salt for pasta water plus ¼ teaspoon, divided
• 13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
• 2 tablespoons Cabot Unsalted Butter
• 1 shallot, minced
• 2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
• 1 ½ cups fat-free milk
• 2 teaspoons Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon pepper, white if desired
• 6 ounces Cabot Alpine Cheddar, shredded (about 1 ½ cups)
• 3 cups packed chopped raw kale, steamed for 2 minutes

LOCAL VENDORS: Homegrown Local Food Coop (Website), Local Roots (Website), Trevi Pasta (Website)