4oz grated Emmental Cheese
4oz grated Gruyere Cheese
1Tbs Dijon Mustard
1Tbs Worcestershire Sauce
1/2tsp dried Thyme
Black Pepper to taste
3oz grated Parmigiano-Reggiano Cheese
Boil pasta in a cast iron skillet. Melt the butter and whisk in flour until well combined. Whisk milk into the flour mixture. Whisk constantly until thickened 1 to 2 minutes.
Add Emmental Cheese, Gruyere, mustard, Worcestershire, and thyme. Whisk until melted and smooth, about 2 minutes. Stir in pasta and season to taste with salt and pepper.
Sprinkle Parmigiano-Reggiano on top and broil until browned.
16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded
Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.
Makes 4-6 servings Can be frozen
Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs Per 1/6 Recipe: 217 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Cheese Spätzle is a traditional German way of serving this favorite German noodle.
3 cups cooked Spaetzle (12 oz. dry Spaetzle)
2 – 3 cups shredded Emmentaler cheese
2 tbsp butter (or olive oil)
2 small onions (sliced)
Salt and pepper
Preheat oven to 325° F.
Heat butter (or oil) in skillet and sauté onions until tender, about 5 minutes.
Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
Top with the sautéed onions.
Bake, uncovered, about 20 – 30 minutes, or until bubbly and slightly browned on top.