Best Peppadew Cheese Recipes

SPICY PEPPADEW® PEPPER MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter over medium-low heat in a Dutch oven or a heavy-bottomed saucepan. Add onion and kosher salt; cook, stirring occasionally until softened and lightly golden, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
• Stir flour into the sauteed onion; increase heat to medium and cook for 1 minute. Pour in milk and heavy cream in a steady stream, stirring or whisking to combine. Bring mixture to a simmer; cook until thickened, about 8 minutes.
• Stir Cheddar cheese, Neufchatel cheese, hot pickled red peppers, and Worcestershire sauce into the milk mixture until fully melted and combined. Season with salt and pepper. Add pasta and toss carefully to coat. Pour into a large casserole dish.
• Combine Parmesan-Romano cheese, bread crumbs, and olive oil in a small bowl. Sprinkle over mac and cheese.
• Bake in the preheated oven until cheese is bubbling and the top is golden, 25 to 35 minutes.

STEAK SANDWICHES WITH BLUE CHEESE AND PEPPADEW MAYO

Steps:

• Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)
• Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
• Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.

STEAK SANDWICHES WITH BLUE CHEESE & PEPPADEW MAYO RECIPE - (4.6/5)

Steps:

• Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.) Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135°F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute. Spread 3 tablespoons of the peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.

PEPPADEW CHEESE

Steps:

• Grate, chop and mix it all together. Keeps forever. Also makes a good cheese toast.