Rich & Bold Cheese Pairings and Recipes
Serve your guests something quite special. Discover your new favorite recipe.
Recipes
Fig-Prosciutto Crostini
Pear, Cheese & Walnut Salad
Homemade Pretzels with Beer-Cheese Dip
Peach Pepper Jack S’mores
Cheddar Cheese Fondue
Beer Bread
Baked Cinnamon Apples
Vermont Maple-Ham Breakfast Sandwich
Cheesy Bacon Bruschetta
Apple Cheddar S’mores
Dill Pickle Grilled Cheese
Triple Berry Kale & Arugula Salad
Grilled Chicken Sliders
Chile Crisp Grilled Cheese
Apple Cheddar Puff Pastry Skewers with Bacon Jam
5 Ingredient Charcuterie Board
Turkey, Havarti and Apricot Panini
Summer Charcuterie Board
Quiche Lorraine au Fromage
Potatoes au Gratin
Make-Ahead Egg Bake
Hot Bacon Cheddar Dip with Herb Crostini
Holiday Charcuterie Board
Swirled Herb Pesto and Garlic Knot Loaf
Ham & Cheese Sliders with Fig Jam
French Onion Gnocchi
Everything Bagel Cheddar Cheese Sticks
Easy Entertaining Charcuterie Board
Creamy Broccoli-Bacon Bake
Cracker Barrel Everyday Charcuterie Board
Cheesy Pizza Taquitos
Cheesy Caprese Pesto Orzo Bake
Candied Bacon Wrapped Stuffed Dates
Bloody Mary Board
Bacon, Cheddar and Gouda-Stuffed Monkey Bread
Kale & Apple Salad with Truffle Cheddar
Mini Dill Havarti Frittatas
Truffle Cheddar Macaroni & Cheese
Dill Pickle Pasta Salad
Pairings
Aged Reserve and Tomato Crostini
Cucumber, Cheddar, Tomato Bites
Vermont Sharp White, Melon and Mint Canapés
Dill Havarti Twist Crostini
Pecan Honey Bites
ROASTED RED PEPPERS & SALAMI WITH AGED RESERVE CHEDDAR
CRANBERRY PRESERVES, OLIVE & PROSCIUTTO WITH AGED RESERVE CHEDDAR
HOLIDAY FRUIT & NUT BOARD WITH AGED RESERVE CHEDDAR
SPICED-CHERRY CHEDDAR CHEESE BALL
PINEAPPLE, PISTACHIO & HONEY WITH SHARP CHEDDAR
STRAWBERRY & RAISIN BREAD WITH AGED RESERVE CHEDDAR
APPLE, ROASTED FIG & ALMOND WITH EXTRA SHARP CHEDDAR
DARK CHOCOLATE, CRANBERRY & APRICOT WITH EXTRA SHARP CHEDDAR
CINNAMON-SUGAR & WALNUT WITH EXTRA SHARP CHEDDAR
TRY OUR CHEESE PAIRING BOARDS
A sophisticated and satisfying on-the-go snack.
TASTE CHEESE LIKE A PRO
In a few easy steps, you can taste cheese like a professional cheese judge.
SNIFF
Inhale and take a good whiff. Cheddars have a range of aromas, but the key is balance. No one aroma should overpower the other.
SIZE-UP
Give the cheddar a good once-over. The appearance should be uniform and smooth.
SLICE
Pass a knife through the cheddar. Styles range from smooth to dry, and generally, a smoother cheddar is easier to slice.
SMOOSH
Pinch between your thumb and index finder. Younger cheese will be a bit springy while an aged cheese can be crumbly.
SAVOR
Finally, take a bite—and enjoy it slowly. You’re looking for balanced taste and mouth feel.
CHEESE PAIRING BASICS
Follow these expert tips to make your own exceptional cheese board.
Slice Then Serve
Visual Appeal
Full Range Flavor
The Universal Staple
Tasting Tools
Mix Multiple Textures
Timing is Everything
Perfect Positioning
5 Ingredient Charcuterie Board
What You Need
1 pkg (8 oz.) Italian dry salami, sliced
32 multi-grain crackers
1/2 cup green olives
1/4 cup apricot jam
Let’s Make It
- Arrange all ingredients on wooden board or serving platter.
Apple Cheddar Puff Pastry Skewers with Bacon Jam
What You Need
1 shallot, minced
3 Tbsp. maple syrup
1/2 cup Granny Smith apples, finely diced
2 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
24 CRACKER BARREL Extra Sharp Yellow Cheddar Cheese Cubes
Let’s Make It
- Heat bacon and shallot in small saucepan over medium heat. Cook 10 min. or until crispy, stirring occasionally. Drain bacon fat; discard. Stir maple syrup into bacon; cook 2 min. Remove from heat and reserve.
- Meanwhile, toss apples with lemon juice, cinnamon and nutmeg in small bowl
Heat oven to 400°F. Unfold pastry sheets onto cutting board; cut each sheet into 12 squares. Press 1 pastry square onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray. - Top each pastry square with 1/2 tsp. reserved bacon jam, 1 cheese cube and 1 tsp. of cinnamon apples. Bake 18 to 20 min. or until pastry is golden brown. Gently transfer to serving plate.
Bacon, Cheddar and Gouda-Stuffed Monkey Bread
What You Need
2 green onions, sliced
2 cloves garlic, minced
32 CRACKER BARREL Vermont Sharp White Cheddar & Gouda Cubes
4 slices cooked bacon, each cut into 8 pieces
1 can (16.3 oz.) refrigerated big buttermilk biscuits (8 biscuits), quartered
Let’s Make It
- Heat oven to 350°
- Mix butter, onions and garlic in large bowl until blended. Drizzle 1 Tbsp. butter mixture onto bottom of 9-inch round bundt pan sprayed with cooking spray.
- Place 1 each cheese cube and bacon piece on center of each dough piece; press dough around cheese and bacon until to completely enclosed. Place in prepared pan; drizzle with remaining butter mixture; toss to evenly coat dough pieces with butter mixture; mix lightly.
- Bake 35 min. or until golden brown; cool slightly. Cool 5 min. before removing from pan to serve.
Bloody Mary Board
What You Need
1 pkg. (6 oz.) CRACKER BARREL Cheddar Jack Cheese Cubes
1 bottle (1.75L) bloody mary mix
16 melba toasts
16 slices salami, rolled
8 cooked cleaned shrimp
8 slices bacon, cooked
1/3 cup cashews
1/3 cup green olives
1/3 cup cornichons
6 cherry tomatoes
4 celery sticks, cut in half
Let’s Make It
- Arrange all ingredients on wooden board or serving platter.
Serving Suggestion:
Serve with freshly cracked black pepper and assorted hot sauces.
Candied Bacon Wrapped Stuffed Dates
What You Need
9 CRACKER BARREL Sharp White Cheddar Cracker Cuts
9 slices bacon, cut in half
1/4 cup plus 2 Tbsp. honey, divided
2 Tbsp. fresh rosemary, finely chopped
1/4 tsp. crushed red pepper
pinch ground red pepper (cayenne)
3 Tbsp. finely chopped raw almonds
Let’s Make It
- Heat oven to 375° Line a baking tray with parchment paper.
- Cut slit in long side of each date, being careful not to cut completely through date. Remove and discard pits. Cut each cheese slice into 4 rectangles. Stuff each date with 2 slices of cheese.
- Wrap 1 bacon piece around each date, completely enclosing cheese. Place seam side down on baking sheet lined with parchment paper.
- Heat 1/4 cup honey, rosemary, crushed red pepper and cayenne pepper in small saucepan over low heat. Cook 1 min. or until fragrant. Brush dates with honey mixture; sprinkle with almonds.
- Bake 15 to 20 min. or until bacon is crisp.
- Transfer to serving platter; drizzle with remaining honey.
Cheesy Caprese Pesto Orzo Bake
What You Need
1 shallot, sliced
3 cloves garlic, minced
1/3 cup fresh basil, chopped
2 Tbsp. olive oil
1 tsp. ground black pepper
2-1/2 cups orzo pasta, uncooked
2 cups fat-free reduced-sodium vegetable broth
1/2 cup basil pesto
1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded
3 Tbsp. balsamic glaze
Let’s Make It
- Heat oven to 375°
- Toss tomatoes, shallot, garlic and basil with oil and pepper in a 2-1/2 qt. baking dish; stir to combine. Bake 10 min.
- Remove from oven. Stir in pasta, pesto and broth until combined. Bake, covered, 15 to 20 min. or until liquid is absorbed. Stir pasta; sprinkle with cheese.
- Heat broiler to low. Place dish, 6 inches from heat; broil 3 to 5 min. or until cheese is melted and golden brown. Drizzle with balsamic glaze.
Special Extra:
Garnish with fresh basil leaves.
Cheesy Pizza Taquitos
What You Need
2 tsp. dried Italian seasoning
2 cloves garlic, minced
10 mini flour tortillas (4 inch)
50 slices pepperoni
1-1/4 cups traditional pizza sauce, divided
1 pkg. (7.5 oz.) CRACKER BARREL Sharp Yellow Cheddar Cheese Sticks
Let’s Make It
- Heat oven to 400°
- Mix butter, Italian seasoning, and garlic in a small bowl until blended.
- Spread 1/2 tsp. butter on one side of each tortilla; top with 5 pepperoni slices, 1 Tbsp. pizza sauce and 1 cheese stick down the center. followed by 1 Tbsp. Roll up tortilla. Repeat with remaining ingredients.
- Place tortillas, seam sides down, on baking sheet lined with parchment paper. Spread remaining butter over taquitos
- Bake 8 to 10 min. or until golden brown, flipping after 5 min.
- Serve taquitos with remaining pizza sauce.
Special Extra:
Garnish with fresh herbs.
Cracker Barrel Everyday Charcuterie Board
What You Need
6 thin Italian breadsticks (grissini)
1 pkg. (8 oz.) CRACKER BARREL Vermont Sharp White Cheddar Cheese
16 CRACKER BARREL Extra Sharp Yellow Cheddar Cracker Cuts
1 cup CRACKER BARREL Vermont Sharp White & Gouda Cheese Cubes
2 cups red grapes
12 water crackers
6 strawberries
1/4 cup strawberry preserves
1/4 cup whole grain mustard
Let’s Make It
- Wrap prosciutto around breadsticks. Place on wooden board or serving platter.
- Arrange remaining ingredients around breadsticks.
Creamy Broccoli-Bacon Bake
What You Need
2 carrots, sliced
1 tub (8 oz.) cream cheese spread
2 Tbsp. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup shredded CRACKER BARREL Sharp Yellow Cheddar Cheese
4 slices cooked bacon, chopped
Let’s Make It
- Heat oven to 425°F.
- Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
- Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
- Bake 25 min. or until heated through, uncovering for the last 5 min.
Dill Pickle Pasta Salad
(inc. refrigerating)
What You Need
3.5 oz. (1/2 of 7-oz. pkg.) CRACKER BARREL Artisan Flavors Dill Havarti Cheese, cut into small cubes
1 cup diced kosher dill pickles with 1/4 cup reserved pickle juice, divided
1 cup mayonnaise
1/4 cup sour cream
2 green onions, sliced
1 Tbsp. finely chopped fresh dill
1/2 tsp. onion powder
Let’s Make It
- Combine pasta, cheese and pickles in large bowl.
- Mix pickle juice with remaining ingredients until blended. Add to pasta mixture; mix lightly.
- Refrigerate 2 hours or until chilled.
Special Extra:
Garnish with chopped fresh dill.
Substitute:
Prepare using 1 tsp. dried dill.
Easy Entertaining Charcuterie Board
What You Need
4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Vermont Sharp White Cheddar Cheese, cubed
1 cup CRACKER BARREL Extra Sharp Yellow Cheddar Cheese Cubes
1-1/2 cups red grapes
1 cup cherries
12 slices prosciutto
1 pear, sliced
1/3 cup green olives
1/4 cup Marcona almonds
1/4 cup fig jam
6 fig or raisin cracker crisps
Let’s Make It
- Arrange all ingredients on wooden board or serving platter.
Everything Bagel Cheddar Cheese Sticks
What You Need
1/4 cup plus 1 Tbsp. everything bagel seasoning, divided
2 eggs
1-1/2 cups panko bread crumbs
1 pkg. (7.5 oz.) CRACKER BARREL Sharp Yellow Cheddar Cheese Sticks, cut in half
2/3 cup marinara sauce
Let’s Make It
- Combine flour and 1 Tbsp. seasoning in shallow dish. Beat eggs in second shallow dish until blended. Combine bread crumbs and remaining seasoning in third shallow dish.
- Line a baking sheet with parchment paper and set aside.
- Dip cheese sticks, 1 at a time, in flour mixture, then eggs, then bread crumb mixture, turning to evenly coat all sides of cheese with each ingredient. Repeat to create a double coating.
- Place cheese sticks on baking sheet lined with parchment paper. Freeze 30 min.
- Heat oven to 400° Spray cheese sticks lightly with cooking spray. Bake 10 to 12 min. or until golden brown.
- Serve with marinara sauce.
French Onion Gnocchi
What You Need
2 onions, thinly sliced
2 cloves garlic, minced
1/2 cup white wine
1 cup fat-free reduced-sodium vegetable broth
1/3 cup heavy cream
1 Tbsp. Worcestershire sauce
2 Tbsp. fresh thyme
1 pkg. (16 oz.) potato gnocchi
2 cups shredded CRACKER BARREL Vermont Sharp White Cheddar Cheese, divided
Let’s Make It
- Heat oven to 400°
- Heat butter in large skillet on medium-high heat. Add onions and garlic; cook 20 min. or until onions are golden brown, stirring occasionally.
- Stir in wine; cook and stir on medium-high heat 3 min. or until reduced by half. Add vegetable broth, heavy cream, Worcestershire sauce, cream, thyme, gnocchi and 1/2 cup shredded cheese; stir.
- Remove skillet from heat, top with remaining shredded cheese. Bake 15 min. or until cheese is melted and golden brown.
Special Extra:
Garnish with fresh thyme leaves.
Ham & Cheese Sliders with Fig Jam
What You Need
1 pkg. (9 oz.) sliced honey ham
12 slices CRACKER BARREL Extra Sharp Yellow Cheddar Cracker Cuts
1/3 cup fig jam
1/4 cup butter, melted
1 Tbsp. Dijon mustard
1-1/2 tsp. Worcestershire sauce
1/2 tsp. each dried minced onion and poppy seed
Let’s Make It
- Remove rolls from package. Do not separate rolls. Cut block of rolls horizontally in half.
- Place bottom halves of rolls in 13×9-inch pan; top with ham and cheese.
- Spread jam onto cut sides of top halves of rolls; place, mayo sides down, over sandwiches.
- Mix remaining ingredients until blended; drizzle over sandwiches. Cover. Let stand 20 min.
- Heat oven to 350° Bake sandwiches (covered) 20 min. or until cheese is melted and sandwiches are heated through.
Holiday Charcuterie Board
What You Need
1 pkg. (7 oz.) CRACKER BARREL Sharp White Cheddar Cracker Cuts
1 pkg. (6 oz.) CRACKER BARREL Cheddar Jack Cubes
1/2 orange, sliced
1 cup green grapes
10 flatbread crackers
10 fig or raisin cracker crisps
10 slices salami
1/3 cup mixed nuts
1/3 cup assorted olives
1/4 cup pomegranate seeds
1/4 cup honey
5 figs, cut in half
Let’s Make It
- Arrange all ingredients on wooden board or serving platter.
Hot Bacon Cheddar Dip with Herb Crostini
What You Need
1 tsp. dried parsley
1 tsp. paprika
2-1/2 tsp. onion powder, divided
1 Tbsp. plus 1/2 tsp. garlic powder, divided
1 (8.5 oz.) French baguette
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sour cream
1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded and divided
3/4 cup chopped cooked bacon, divided
2 Tbsp. sliced green onion
Let’s Make It
- Heat oven to 375°
- Mix olive oil with parsley, paprika, ½ tsp. onion powder and ½ tsp. garlic powder in a small bowl until combined. Slice baguette into 40- ¼-inch rounds. Brush each bread slice with herb olive oil. Place on lined baking tray oiled side down. Bake 8 to 10 min. or until golden brown. Remove from oven and reserve.
- Beat cream cheese and sour cream with mixer until blended. Stir in 1-1/2 cups shredded cheese and 1/2 cup of cooked bacon. Spoon mixture into a 1 quart. baking dish. Top with remaining shredded cheese and bacon.
- Bake 15 to 20 min. until cheese is bubbly and edges are golden brown.
- Remove from oven and cool 10 min. before serving. Sprinkle with green onion. Serve with crostini.
Serving Suggestion:
Serve with fresh vegetables.
Kale & Apple Salad with Truffle Cheddar
What You Need
1 bunch kale, stems and ribs removed
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 Tbsp. Dijon mustard
2 tsp. honey
1 garlic clove, finely grated
2 Honeycrisp apples, sliced
1 pkg. (7 oz.) CRACKER BARREL Artisan Flavors Truffle Cheddar Cheese, cut into small cubes
1/4 cup sliced red onion
2 Tbsp. sliced almonds, toasted
Let’s Make It
- Cut stems off Brussels sprouts; discard. Cut sprouts lengthwise in half, then crosswise into thin strips; place in large bowl.
- Chop kale; add to Brussels sprouts.
- Shake olive oil, lemon juice, Dijon, honey and garlic together in a covered jar until blended. Add to kale mixture; toss to evenly coat. Let sit 5 min.
- Top with remaining ingredients; mix lightly.
Make-Ahead Egg Bake
What You Need
3 cups milk
8 cups French bread cubes (3/4 inch)
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
12 slices cooked bacon, crumbled
1 pkg. (8 oz.) CRACKER BARREL Sharp Yellow Cheddar Cheese, shredded and divided
Let’s Make It
- Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
- Pour into 13×9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
- Heat oven to 350°F. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
Mini Dill Havarti Frittatas
What You Need
1/4 lb. fresh asparagus spears, trimmed, cut into 1/4-inch lengths
1/2 cup chopped ham
1 cup CRACKER BARREL Artisan Flavors Dill Havarti Cheese, shredded, divided
8 eggs
1/4 cup milk
Let’s Make It
- Heat oven to 350°
- Heat oil in large nonstick skillet on medium heat. Add asparagus; cook 3 to 5 min., stirring occasionally. Remove from heat.
- Divide asparagus, ham and 3/4 cup cheese among 10 muffin cups sprayed with cooking spray.
- Whisk eggs and milk until blended; pour into muffin cups. Top with remaining cheese.
- Bake 18 to 20 min. or until centers are set.
Potatoes au Gratin
What You Need
1/4 cup butter
1 small onion, chopped
1/4 cup flour
1 tsp. salt
2-1/2 cups milk
1-3/4 cups CRACKER BARREL Extra Sharp Cheddar Cheese, shredded & divided
1/2 tsp. Dijon mustard
1/4 cup KRAFT Grated Parmesan Cheese
Let’s Make It
- Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.
Special Extra:
Garnish with chopped fresh parsley.
Quiche Lorraine au Fromage
(incl. refrigerating)
What You Need
1/4 tsp. salt
1/2 cup cold butter, cut in ½-inch cubes
1/4 cup ice water
8 slices bacon, cooked, crumbled
1-1/4 cups CRACKER BARREL Shredded Three Cheese Blend, divided
3 eggs
2 cups half-and-half
Let’s Make It
- Use pulsing action of food processor to process flour, salt and butter until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, pulsing just until mixture clings together and pulls away from side of food processor container. Remove dough; shape into ball. Flatten dough to 1/2-inch-thick round on large sheet of plastic wrap; wrap securely. Refrigerate 1 hour or until well chilled.
- Butter a 9-inch tart pan. Roll out dough on lightly floured surface to 11-inch round. Place in prepared pan; fold under and flute edge. Use a fork to poke evenly spaced holes in the bottom and side of the dough and refrigerate for 30 min.
- Heat oven to 400°F. Place tart on baking sheet. Line with foil, fill with pie weights and bake 15 min. Remove from oven, remove foil and pie weights. Reduce oven temperature to 375°F.
- Sprinkle bacon and 1 cup cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust.
- Bake 25 to 30 min. Top with remaining cheese. Bake 10 min. or until knife inserted in center comes out clean. Let stand 10 min. before removing tart ring and serving.
Summer Charcuterie Board
What You Need
1 pkg. (7 oz.) CRACKER BARREL Marbled Sharp Cracker Cuts
1 pkg. (6 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese Cubes
10 slices prosciutto
1/2 peach, sliced
1/2 cup blackberries
1/2 cup cherries
1/4 cup pistachios
1/4 cup cornichons
1/4 cup honey
Let’s Make It
- Arrange all ingredients on wooden board or serving platter.
Swirled Herb Pesto and Garlic Knot Loaf
What You Need
1 Tbsp. minced garlic
1-1/2 lb. refrigerated pizza dough
1/3 cup basil pesto
1-1/4 cups shredded CRACKER BARREL Vermont Sharp White Cheddar Cheese
Let’s Make It
- Heat oven to 350°F.
- Mix butter and garlic in a small bowl until blended.
- Roll pizza dough into 14×10-inch rectangle on lightly floured surface. Top with pesto and 1 cup cheese, leaving a 1/2-inch boarder on both short sides.
- Starting at one short side, roll up dough, pinching closed along the seam. Using a knife, slice halfway through the length of the entire roll, leaving 1-inch connected at the top.
- Twist gently the two pieces of dough over one another two or three times tucking the ends under to secure.
- Place loaf in 9×5-inch loaf pan sprayed with cooking spray. Brush with butter; top with remaining cheese.
- Bake 30 to 35 min. until the top is golden brown.
Truffle Cheddar Macaroni & Cheese
What You Need
2 Tbsp. plus 1-1/2 tsp. butter or margarine, divided
2 Tbsp. seasoned dry bread crumbs
1 Tbsp. KRAFT Grated Parmesan Cheese
1 clove garlic, minced
2 Tbsp. flour
2 cups milk
1 pkg. (7 oz.) CRACKER BARREL Artisan Flavors Truffle Cheddar, shredded
Let’s Make It
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt 1-1/2 tsp. butter in small skillet on medium heat. Add bread crumbs and Parmesan; cook and stir 2 to 3 min. or until lightly toasted. Reserve.
- Melt remaining 2 Tbsp. butter in large deep skillet or dutch oven on low heat. Add garlic; cook 30 sec. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually whisk in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly.
- Remove from heat. Add cheddar cheese; stir until melted.
- Drain pasta. Add to cheese sauce; mix well. Sprinkle bread crumbs over cheese.
Special Extra:
Garnish with chopped fresh thyme.
Turkey, Havarti and Apricot Panini
What You Need
1 Tbsp. apricot preserves
1 slice CRACKER BARREL BLACK RIBBON Wisconsin Havarti, cut in half
1/4 cup tightly packed baby spinach leaves
1 oz. deli turkey breast, cut into thin slices
Let’s Make It
- Heat greased panini grill.
- Spread 1 bread slice with preserves.
- Top with 1 cheese piece, spinach, turkey and remaining cheese piece; cover with remaining bread slice.
- Grill 4 to 5 min. or until cheese is melted and outside of sandwich is golden brown.
ROASTED RED PEPPERS & SALAMI WITH AGED RESERVE CHEDDAR
The complexity of Cracker Barrel’s Aged Reserve Cheddar pairs perfectly with rich cured salami and whole grain mustard, while the sweetness of roasted red peppers puts everything in harmony. A glass of Riesling rounds out this combination.
TIP
Choose thinly-sliced artisanal salami for the best flavor.
CRANBERRY PRESERVES, OLIVE & PROSCIUTTO WITH AGED RESERVE CHEDDAR
Mixed olives, garlic toast and prosciutto provide an exquisite savory match with the bold, sharp flavors of Cracker Barrel Aged Reserve Cheddar, while cranberry preserves lend a touch of sweet and sour. Chardonnay offers another delicious layer of complexity.
TIP
Cut your apples immediately before serving to avoid serving browned apples. Avoid using lemon as a way to minimize browning as the lemon flavor could negatively affect the flavors of the pairing
HOLIDAY FRUIT & NUT BOARD WITH AGED RESERVE CHEDDAR
Perfect for the holidays, this mix of fruit and nuts pairs perfectly with the robust flavor of Aged Reserve Cheddar. A drizzle of maple syrup and honey add a touch of sweetness, while chopped dates and cranberries round out the cheese board.
TIP
Cut your apples immediately before serving to avoid serving browned apples. Avoid using lemon as a way to minimize browning as the lemon flavor could negatively affect the flavors of the pairing.
STRAWBERRY & BASIL WITH VERMONT WHITE CHEDDAR
The classic flavor combination of strawberries, balsamic vinegar, and basil is heightened by Cracker Barrel Vermont White Cheddar. White chocolate adds a touch of sweetness to complement the berries while black pepper crackers bring a hint of spice to perfect this flavor combination. Pinot Noir is an ideal complement.
TIP
Basil is best stored at room temperature in a glass of cool water, like a flower. Refrigeration can bruise the leaves and reduce storage life.
CINNAMON-SUGAR & WALNUT WITH EXTRA SHARP CHEDDAR
Take the traditional pairing of cheddar cheese and apples to another level with the addition of walnuts and cinnamon sugar. Dark red fruit flavors of Cabernet Sauvignon provide another classic match.
TIP
Cut your apples immediately before serving to avoid serving browned apples. Avoid using lemon to minimize browning as the lemon flavor could negatively affect the flavors of the pairing.
SPICED-CHERRY CHEDDAR CHEESE BALL
Crunchy and sweet on the outside, smooth and delicious on the inside. Mix cream cheese and cheddar until blended, stir in cherries, and roll into a ball. Refrigerate at least two hours before rolling in nuts. Serve this crowd favorite with crackers.
TIP
To wrap for gift giving, place cheese ball and knife on decorative platter or cutting board. Wrap with colorful cellophane and ribbon. After serving, the host will have a gift to remember the occasion!
PINEAPPLE, PISTACHIO & HONEY WITH SHARP CHEDDAR
Honey and pistachio highlight the buttery nuttiness of Cracker Barrel’s Sharp Cheddar, while pineapple provides a lively contrast that adds brightness to this unexpected combination. Chardonnay pairs perfectly with this mix of flavors.
TIP
If your honey is crystallized, microwave briefly to restore it to its original state. (Just make sure its packaging is microwave safe.)
STRAWBERRY & RAISIN BREAD WITH AGED RESERVE CHEDDAR
Sweet and fragrant raisin bread heightens the complexity of Cracker Barrel Aged Reserve Extra Sharp Cheddar while strawberries add a burst of freshness. The crisp finish and floral notes of Pinot Grigio heighten this exquisite pairing.
TIP
For best flavor, let cheese stand at room temperature about 30 minutes before serving.
APPLE, ROASTED FIG & ALMOND WITH EXTRA SHARP CHEDDAR
Cracker Barrel Extra Sharp Cheddar cuts through the luxurious sweet flavors of marcona almonds, roasted figs, fresh-cut apples, and golden honey with delicious results. Pinot Noir provides a perfect contrast to this pairing with its bright berry notes.
TIP
To roast figs, cut in half and toss with olive oil and honey. Roast in a 350 degree oven for 15-20 minutes, or until the figs soften and begin to caramelize.
DARK CHOCOLATE, CRANBERRY & APRICOT WITH EXTRA SHARP CHEDDAR
Bold Cracker Barrel Extra Sharp Cheddar paired with sweet apricot preserves, tart dried cranberries, and bittersweet dark chocolate provides the perfect flavor balance of sweet, salty, tangy, and rich. These bold accompaniments are matched exquisitely with Cabernet Sauvignon.
TIP
Dark chocolate is frequently listed by its cacao content. If you prefer a sweeter dark chocolate, opt for lower cacao content, around 60 to 65%. If you prefer a more bitter dark chocolate, choose something with over 70% cacao.
Vermont Sharp White, Melon and Mint Canapés
Our Vermont Sharp White Cheddar Cracker Cuts make the perfect base for this canapé. Top the cheese with a fresh melon ball, a mandarin orange wedge, and a sprig of mint.
Dill Havarti Twist Crostini
Our Cracker Barrel Artisan Flavors Dill Havarti cheese pairs wonderfully with a cherry tomato and fresh basil.
Pecan Honey Bites
Start with a slice of our Cracker Barrel Artisan Flavors Truffle Cheddar and add an apple slice, date, and candied pecans. Finish with a Manuka Honey Drizzle.
Aged Reserve and Tomato Crostini
Start with a crostini base and add a slice of Cracker Barrel Aged Reserve Cheddar, a slice of farm fresh mini heirloom tomato, and a sprig of mint. Finish with a drizzle of Manuka Honey.
Cucumber, Cheddar, Tomato Bite
Pile Cracker Barrel Extra Sharp Yellow Cheddar and a cherry tomato atop a fresh cucumber slice.