colby cheese

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Southern Macaroni and Cheese

Kosher salt and black pepper

elbow macaroni

milk

eggs

extra-sharp Cheddar (about 16 ounces)

unsalted butter (1 stick), melted

Colby Jack (about 8 ounces)

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers, like these <a href="https://cooking.nytimes.com/recipes/1021580-bricklayer-nachos">bricklayer-style nachos</a>, or these vegetarian <a href="https://cooking.nytimes.com/recipes/1021574-vegetarian-nachos">bean nachos</a>, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny <a href="https://cooking.nytimes.com/recipes/1021581-pickled-jalapenos">pickled jalapeños</a>, is sure to charm true fans.

The Original Nachos

store-bought

Colby cheese (about 4 packed cups)

Set racks in the upper and lower thirds of the oven and heat to 400 degrees.

Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.

Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

This pasta dish—full of fresh vegetables, ground beef, cheese and bacon—isn't just better for you. It's made in one pot, so cleanup's a breeze!

One-Pot Penne Pasta

OSCAR MAYER Center Cut Bacon

lb. extra-lean ground beef

mushrooms,

onion,

garlic,

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

water

penne pasta, uncooked

KRAFT Shredded Colby & Monterey Jack Cheeses

parsley

Cook bacon in large deep skillet until crisp; remove from skillet. Drain on paper towels. Discard drippings from skillet. Add ground beef, mushrooms, onions and garlic to skillet; cook until meat is browned, stirring occasionally.

Crumble bacon. Add half the bacon to meat mixture in skillet with the tomatoes, pasta sauce and water; mix well. Cover; bring to boil.

Stir in pasta; simmer, covered, on medium-low heat 20 min. or until pasta is tender, stirring occasionally. Remove from heat.

Top with cheese and remaining bacon. Let stand, covered, 5 min. or until cheese is melted. Sprinkle with parsley.

Crushed buttery crackers make the crispy coating for these flavorful appetizers.

Tuna Croquettes

onions

red bell peppers

red pepper

mashed potatoes, cooled

(5 oz. each) tuna, drained, flaked

egg, beaten

round buttery crackers, crushed (about 1 cup)

Cook first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are tender, stirring occasionally; cool. Mix with potatoes, tuna and cheese.

Shape tuna mixture into 12 (3-inch-long) logs. Dip in egg, then roll in cracker crumbs to evenly coat all sides of each log.

Heat oil in large saucepan to 375°F. Add tuna logs, in batches; cook 6 min. or until evenly browned, turning occasionally. Drain on paper towels. Serve warm.

Slow Cooker Steakhouse Stuffed Peppers are filled with ground beef, rice and a steak sauce, then cooked to perfection in the crock pot.

Slow Cooker Steakhouse Stuffed Peppers

large bell peppers

lb. lean ground beef (raw)

onion

tbsp A1 steak sauce

tomato sauce

rice

Salt and pepper

colby jack cheese (shredded)

Cut the tops of the peppers off and discard the seeds and stems, but save the pepper portion of the tops and dice. Reserve 1/2 cup for the filling.

Combine the diced peppers, raw ground beef, onion, steak sauce, tomato sauce and rice in a large bowl and stir to combine. Season with salt and pepper to taste. Stuff each pepper with the ground beef mixture and place in the crock pot.

Pour about 1/4 cup of water into the bottom of the crock pot and cover. Cook on low 6 to 8 hours or HIGH for 4 hours. Just before serving top with the shredded cheese and cover until melted. Enjoy!

The best, most fool-proof recipe for stuffed peppers!

This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste.

Taco Salad

neutral oil (such as safflower or canola)

beef

Salt

yellow onion, finely chopped

cumin

oregano

chili powder

garlic cloves, finely chopped

pinto beans, drained, ½ cup bean liquid reserved

Corn chips (preferably Fritos),

lettuce,

beefsteak tomato, chopped

avocado, chopped

limes,

sour cream

sauce,

NYT Cooking

https://static01.nyt.com/images/2023/06/27/multimedia/27se-taco-salad-blmk/27se-taco-salad-blmk-videoSixteenByNineJumbo1600.jpg

James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.

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In a large cast-iron or stainless skillet over medium-high, heat the oil until it shimmers. Add the beef and press it into one even layer. Sprinkle evenly with salt and onion, and cook, undisturbed, until the beef is deeply browned on the bottom and still slightly pink on top, and the onions have wilted, 5 to 7 minutes. If there is an excess of fat in the pan at this point, tip the skillet and use a spoon to discard it.

Sprinkle over the cumin, oregano, chili powder and garlic. Using a wooden spoon, break the meat into small crumbles and stir. Cook, stirring frequently, until the spices are aromatic and the meat has cooked through, about 2 minutes.

Add the beans and reserved bean liquid, and use the spoon to scrape up any browned bits. Simmer until mostly reduced, about 2 minutes. Remove from heat, taste and add more salt if needed.

Arrange some corn chips evenly across the bottom of four serving plates. Evenly divide the meat mixture, cheese, lettuce, tomato and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with a handful of crushed corn chips, a big dollop of sour cream, and extra cheese. Serve right away with hot sauce alongside.

Love this recipie - and Sohla! I serve with tortilla chips and Fritos to have options. Also, you can add any veggies you like - I add diced red peppers and black olives. I use salsa as the dressing and pretend it’s healthier. I also like to make it more salad than chips - I’m watching my figure. I love that it uses some pantry spices instead of taco seasoning mix. I’ve also found you can add the same amount of water if you don’t want to use the bean liquid; you may just need to reduce a few minutes more.

I subbed lentils for the beans because I don’t love the texture of beans and I can’t detect lentils and it was great. I love recipes like this because they’re so easy to modify to your liking or what you have in your pantry! It was delicious.

made a salad dressing from another recipe which it needed; simple avocado oil, 1/4c lime juice, 1/2 t of chili powder, sprinkles of dried oregano and cumin....was just right.

I added thin slice zucchini and fresh corn. Went with the salsa/sour cream dressing.

I grew up in the 1980s with this on the solid home dinner rotation.  Mom always served with Catalina dressing.  And that is how I shall serve or this Christmas—with homemade Catalina.

I haven’t made this recipe but watched the short video showing how it’s made. Did anyone else see a bug crawling in the lettuce or am I hallucinating

I am an experienced cook & was very disappointed in this recipe. It is unnecessarily messy and under seasoned and under spiced. Also needs chopped chilies. Use real corn not corn chips, except for some crunch on top.

Delicious. I got a skeptical look from my son when I said we were having taco salad for dinner, but he loved it.  The bean/meat mixture was enough for five servings. Worried about health aspects?  All you need is a small a,punt of Fritos for plenty of crunch. We used about 2 oz for two salads. Skip the avocado and use low fat sour cream. Delish!

Diabetic? Looking for old school comfort food? To make this blood-sugar friendly, omit the corn chips. Keep cheese/cream moderate for heart-health balance.
Then add extra veggies or seeds/nuts to bring back crunch and lift the nutrient profile.

Save yourself some dishes and time and just dump the can of beans in. I strained mine and measured the juice, which came out to slightly over a half cup.

I made this with Impossible meat and added cilantro and fresh corn. It was delicious!

Growing up, my father would make this once a week with Doritos and Kraft French dressing. I don’t know why that dressing worked with this combination, but it did!

I used ground turkey instead of beef and guacamole instead of avocado.  Kept the recipe exactly the same otherwise.  It turned out fabulous!  This one is definitely going into the dinner rotation.

Here in NM it's just called a Frito Pie. We raised $ at schools instead of cupcakes.
My FAVORITE is at the Plaza Cafe [santa fe plaza].....it's called the Upside down frito pie
cause they put the fritos on the top!!!! more crunch!!!

Skip the chips and spend five minutes frying stale tortilla strips. Less salty, more corn taste and they stay crispy longer.

A perfect dressing for this salad is (clutch your pearls everyone, there is a bottled dressing suggestion ahead) is a half and half mix of Thousand Island dressing and a hot as you like it salsa.  You're welcome.

While this is not a healthy meal, Fritos and Doritos are terrible junk food - so high in salt they’re almost inedible. Try a good quality blue corn chip like Bearitos.

This is the quintessential Seventh-day Adventist meal and is referred to as "haystacks." I prefer mine with homemade guacamole, black beans (or chili beans, or both), salsa, a blend of romaine and spinach, cheese, sour cream, cilantro, and Chili Cheese Fritos.

1/2 sour cream and 1/2 salsa (herdez please) and a squirt of lime all blended together is the salad dressing for this at our house!
Also any Mexican cheese instead of cheddar, and soy curls for the veg version.

I skip the meat and season warmed pinto beans with cumin.  I add it to romaine lettuce, shredded cheese, avocado, red onion, tomatoes, tortilla chips and (horrors) Catalina dressing.  It's a go to for a quick, meatless, summer meal....been loving it since the 80's.

There’s a Girl Scout version of this recipe called “Walking Tacos.”  Start with a small individual bag of Fritos, add cooked taco meat and whatever additions you like: beans, onion, tomato, avocado, lettuce, etc. Clean up was easier and the kids loved it.

I use a stainless dough blender or potato masher to breakup ground beef when cooking. Also, browning half a pound at a time (while lengthening prep time) allows for more pan contact and better browning.

Add fresh off the cob corn that’s slightly cooked.

homemade guajillo tomatillo salsa. I toast dried guajillo chilies, dried Chile Morita, and dried Chile Pasillo and 2 garlic cloves in a pan with a tbsp canola oil. Then I put six tomatillos and one sliced white onion in the pan until bruised and soft. Last, place all in a blender, with two tablespoons white vinegar, and two tablespoons water. It beats Pace Picante store bought brands ("New York City!")

Skip the corn chip base and stick with crumbled on top to make it a bit healthier anyways, I uses red salsa and sour cream as a dressing. And sub Juanitas corn chips- any Oregonian will agree!!

To crumble ground meat, first add a few tablespoons water to pan and then add meat. Stir around vigorously when water evaporates the meat will be loose and will brown easily. Also, the leaner the meat is the harder to break up.

My mother used to make a taco salad with Thousand Island dressing.  I don't particularly like Thousand Island on a green salad, but it worked with the taco seasoning on the meat.  Never thought of mixing it with salsa, but it sounds good.

When I was growing up we did this with Doritos.

It's the summer version of a Frito pie. You can just put everything on the table and let folks assemble their own. I like a nice dose of pickled jalapeños on top.

https://vp.nyt.com/video/2024/05/24/118882_1_Taco-Salad-Vertical-Video_wg_480p.mp4

The New York Times Cooking

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A taco salad, the best kind of salad there is. It does involve a little bit of cooking. So we’re going to start by browning our meat. You want something with a really heavy bottom so you get really nice browning. I’m going to add my spices here, and I’m going to add my garlic. Add a can of drained pinto beans. This is half a cup of the reserved bean cooking liquid. We’re going to start with a base of corn chips. Put a little bit of cheese, and then the hot beans kind of melt it. Our bean-and-meat situation right on top. A little more cheese. Iceberg lettuce. This is the salad part. A little diced tomato, diced avocado. I’m going to squeeze the whole thing with lime and lightly season it with salt. A little more cheese and Fritos. We’ve got to. The final touch: dollop of sour cream. I like it with a little hot sauce. Mm-hmm, mm-hmm.

Top 6 colby cheese recipes from across the web

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Southern Macaroni and Cheese

The Original Nachos

One-Pot Penne Pasta

Tuna Croquettes

Slow Cooker Steakhouse Stuffed Pepp...

Taco Salad

Top 6 colby cheese recipes from across the web

The most viewed colby cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Macaroni and Cheese

The Original Nachos

One-Pot Penne Pasta

Tuna Croquettes

Slow Cooker Steakhouse Stuffed Pepp...

Taco Salad

The most viewed colby cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine