Macaroni Cheese Puff Recipes

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

Steps:

• In a sauce pan, combine milk, cheese and salt.
• Stir over low heat until cheese melts.
• Stir about half the hot mixture into the egg yolks.
• Return all to sauce pan.
• Stir in the macaroni, crumbs and onion.
• In a small mixer bowl, beat egg whites and cream of tartar until stiff peaks form.
• Fold into macaroni mixture.
• Bake in an ungreased 1 1/2 quart souffle dish in a 325 degree oven for about 1 hour or until knife inserted off center comes out clean.
• Serve at once.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
• Bake, covered with aluminum foil, for 20 to 25 minutes.

Steps:

• BOIL 3 quarts salt-free water in a 4-quart pot; ADD 2 cups uncooked elbow macaroni; SCRAPE bottom immediately with a wire whisk to avoid sticking; BOIL macaroni for 8-10 minutes.
• POUR macaroni into colander in sink (remove all pasta from bottom of pot); RINSE macaroni and pot with cold water; ALLOW to drain.
• RETURN empty pot to a new burner stovetop over medium-low heat; ADD 2 tablespoons margarine and allow to melt, then add 1 1/3 cups skim milk (or 50% milk with 50% water), 1/8 teaspoon white pepper, 1 pinch cayenne pepper, and 1 pinch garlic powder.
• RAISE heat to medium until heated; ADD the contents of one (8 ounce) jar Cheez-Whiz (or half the contents of one 15-ounce jar), scraping all contents from jar using a flexible spatula; ADD 8 ounces shredded medium cheddar cheese.
• WHISK mixture often without letting mixture boil, until thickened and glossy in appearance.
• ADD rinsed drained macaroni; FOLD mixture together until well-blended.
• POUR mixture into greased 8 x 8 baking dish.
• BAKE at 300°F for 15 minutes.
• REMOVE from oven with oven mitts; SPRINKLE top with 1/3 cup shredded medium cheddar cheese; ALLOW to set just long enough for the cheese to melt.
• SERVE and enjoy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
• Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive. Arrange the wrapped olives on the prepared cookie sheet.
• Bake for 15 minutes until lightly brown.

Steps:

• Preheat the broiler.
• In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
• On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

Steps:

• Thoroughly wash the cauliflower and break it into florets.
• Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
• Remove cauliflower with the slotted spoon to a large bowl and mash.
• Preheat oven to 325 F degrees.
• Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
• Pour into a greased 9 x 5 inch loaf pan.
• Bake for 40 minutes.
• Top with remaining 1 ounce of grated cheese and place under the broiler until browned.