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Melt butter in pan for 10 minutes. Once butter is melted combine all ingredients.
Stir constantly make sure cheese does not burn or harden. Remove from heat and let set for 5 minutes before serving or let cool completely before storing.
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1. Cream cheese 2. Monetary Jack
That’s 2 types of cheese, not 5! The title promised 5 types of cheese!
That was the reason I shared it. I found it amusing.
Also, that’s more mustard than cheese! It comes out to a cup of cheese, yet a cup and half of mustard!
*shakes head*
*mutters to self under breath*
*sighs*
Though that does explain the yellow color…
It’s…not appealing, I’ll say that much.
I can give you a recipe for a better one, I’ll wager. With actually 5 cheeses.
You are too good to us! And I thank you kindly for it!
I suggest keeping to several cheddars, a mozzarella, and a creamier cheese. Mince small or mush up and combine in a pot with a little butter, some heavy cream, and yes, a bit of mustard. Nest the pot into a larger pot full of water and begin the double boiling process. Once the cheese begins to melt, whisk often if not constantly. I know I’ll be given some odd looks…but adding velveeta or having it as a cheese like additive is a good notion. It has a high oil content – fully incorporated – which is why it melts. Mix this until it is the consistency of a sauce. If not yet? Add milk.
I personally like to add a bit of bullion to mine, and a pinch of several spices.
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