For the Bechamel Sauce

• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

For the Potatoes

• 4 Idaho potatoes, peeled and boiled
• 2 cups Béchamel Sauce (recipe follows)
• 2 cups shredded sharp cheddar cheese
• 1 cup seasoned, dried breadcrumbs
• ¼ cup Parmesan cheese
• Salt and white pepper
• ¼ cup clarified Butter

Galatoire's Potatoes au Gratin

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• 1 lb fusilli pasta
• 2 teaspoons unsalted butter
• 1 cup fresh bread crumbs
• 8 ounces Cheddar cheese, extra sharp, grated
• 1/4 cup Parmesan cheese, grated
• 3½ cups whole milk
• 1/4 cup unbleached all-purpose flour
• 1/2 teaspoon garlic, minced
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baked Macaroni and Cheese

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• 1 cup mayonnaise
• 1 teaspoon sage, finely chopped
• 1 teaspoon fresh lemon juice
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon Worcestershire sauce
• 8 ounces Colby cheese, grated
• 8 ounces sharp Cheddar, grated
• 1 (4 ounce jar) pimientos, drained & chopped
• salt & pepper to taste
• hot pepper sauce to taste

Homemade Pimiento Cheese

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• 8 green bell peppers, medium sized
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 cup chopped onion
• 1 tablespoon minced parsley
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon cayenne
• 1 pound canned peeled whole tomatoes
• 1 3/4 cups boiled rice
• 2 tablespoons Worcestershire sauce
• 1/3 cup grated sharp Cheddar cheese
• 1/3 cup grated Parmesan cheese

Bell Peppers Stuffed with Ground Beef, Parmesan, and Cheddar Cheese

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• 1/4 cup vegetable oil
• 3 lbs lean beef chuck, trimmed cut into 1 inch cubes
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 2 teaspoons Tabasco Pepper Sauce
• 3 cups water
• 4 ounce can chopped green chilies
• cooked rice
• chopped scallions, cheddar cheese, sour cream

McIlhenny's Hot Chili

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• 2 cups shredded Cheddar and Monterey cheese blend
• 1 onion, chopped
• 1 (2 ounce) can sliced black olives
• 24 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 4 cups cooked turkey, chopped

Leftover Turkey Enchiladas

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• 2 cups peeled crawfish tails
• 1 loaf French bread
• 1/2 stick butter
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup diced red bell peppers
• 1 tablespoon minced garlic
• 1/2 teaspoon dry mustard
• 1/2 cup mayonnaise
• 1/3 cup mozzarella cheese
• 1/3 cup Cheddar cheese

• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1½ cups sharp cheddar, shredded
• 1/2 cup pickled jalapeño peppers, diced, or to taste
• 1 small can diced chilis
• 1¾ cups buttermilk
• 1 egg
• 1 tablespoon bacon grease, lard, or shortening

Susan's Jalapeño Cheddar Cornbread

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• 1 stick butter
• 1 medium onion, diced
• 2 teaspoon salt
• 1 teaspoon cayenne pepper
• 5 tablespoons flour
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup shredded cheddar cheese
• 2 egg yolks
• 2 lbs jumbo lump crabmeat, picked for shells
• 1 cup shredded cheddar cheese, for topping

 Mulate's Crabmeat AuGratin

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• 2 pounds lean, boneless, beef round steak, trimmed and cut into 1-inch strips
• Salt and pepper to taste
• 4 tablespoons all-purpose flour, divided
• 1 onion, chopped
• 1 green bell pepper, cored and chopped
• ½ cup celery
• 1 ½ cups chopped tomatoes (drained canned tomatoes may be used)
• 1 teaspoon minced garlic
• 2 cups fat-free beef broth
• 1 tablespoon cider vinegar
• 1 teaspoon dried thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 bunch green onions, chopped

  
Cheese Grits

• 2 cups fat-free chicken broth
• 2 cups skim milk
• 1 cup water
• 1 1/2 cups quick grits
• 1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
• 2 teaspoons Worcestershire sauce
• 1/2 cup chopped green onions
• Salt and pepper to taste
• Dash  cayenne

Grillades and Cheese Grits

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