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Mom's Mac

Makes 10 to 12 servings.


1 lb. large elbow macaroni

1/2 cup Real California butter, cut into 6 to 8 pieces

3 tbsp. all-purpose flour

1 1/2 cups Real California milk

8 oz. Real California sour cream

1 cup bacon bits, or more to taste (optional)

1 tsp. garlic salt

2 lb. shredded Real California mozzarella cheese, divided

1 lb. shredded Real California Cheddar cheese, divided

California Mac 'n' Cheese with Bacon

Makes 4 to 6 servings.


8 oz. elbow macaroni

3 tbsp. Real California butter, plus more for the baking dish

4 scallions, thinly sliced, or 1/4 cup diced onion

1/4 tsp. minced garlic

1/4 cup all-purpose flour

2 1/2 cups Real California whole milk

1 1/4 cups Real California ricotta fresca, divided

1/2 cup shredded Real California white Cheddar cheese, divided

Deviled Egg, Ham and Cheese Sandwich

Makes 1 serving


1 tbsp. Real California butter

2 slices sourdough bread

2 slices Real California white Cheddar cheese

2 slices ham

2 tbsp. egg salad


Spread the butter onto one side of each slice of bread. Top an unbuttered side of one slice with a slice of cheese, a slice of ham, the egg salad, a slice of ham, a slice of cheese, and the remaining bread, buttered side up.

The REAL Californian

8 (1/2-inch thick) slices rustic grainy bread, cut on the diagonal to make slightly larger

2 tablespoons California butter, softened

1 ripe avocado, peeled, pitted and coarsely mashed

1/4 teaspoon seasoned salt

1/4 teaspoon lemon pepper

1/4 cup diced tomato

2 teaspoons minced roasted garlic

4 to 6 oz. farmstead or sharp California Cheddar cheese, thinly sliced

Savory French Toast Breakfast Sandwich

Yield 1 sandwich


2 slices garlic Texas toast

2 tablespoons Real California butter

1/4 cup Real California buttermilk

3 eggs

2 slices Real California Cheddar

2 strips bacon, cooked until crisp



California White Cheddar with Apples

California White Cheddar with Apples

Yields 4 Servings


  • 8 rectangular slices sharp California White Cheddar, about 2 1/2" x 1 1/2" x 1/4" each (about 1/2 ounce per slice)

Apple and Walnut Conserve:

Tangy Barbecue Pizza

Tangy Barbecue Pizza

Yields 1 Pizza

Dough and Cheese

  • 12"-14" pizza crust
  • 2 cups (8 ounces) California Monterey Jack or California Cheddar, shredded

Pizza Pantry Ingredients

Green Chile Bread Puddings with Avocado Salsa

Yields 12 servings, Avocado Salsa makes about 2 cups.

  • 5 large eggs
  • 1 cup whole milk
  • 2/3 cup heavy cream
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Cheddar cheese

Cauliflower Gratin with Prosciutto

Cauliflower Gratin with Prosciutto

Yields 6 Servings

  • 1 head cauliflower (about 2 pounds before trimming)
  • 2-1/2 tablespoons butter, plus more for baking dish
  • 3 tablespoons fine bread crumbs (see note)
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 3/4 cup low-sodium chicken broth
  • 1 bay leaf
  • 1 garlic clove, peeled and halved
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