Mac And Cheese In Puff Pastry Recipes

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MACARONI-CHEESE PUFF



Macaroni-Cheese Puff image

This is for the Zzar World Tour - Floozies - in the French category. Since it's baked in a souffle dish, it might fit this category. I tried it the first time June 23, 1987, and it's from the Better Homes and Gardens Calorie Counters Cookbook. I have yet to remember to time any of my recipes so preparation and cooking times are estimates.

Provided by Toni in Colorado

Categories     Cheese

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 3/4 cups elbow macaroni (cooked)
1 1/2 cups skim milk
1 1/2 cups cheddar cheese (shredded)
1/4 teaspoon salt
3 egg yolks (beaten)
1 cup soft breadcrumbs
2 tablespoons onions (chopped)
3 egg whites
1/4 teaspoon cream of tartar

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.

Nutrition Facts : Calories 461.4, Fat 18.4, SaturatedFat 10.4, Cholesterol 187.9, Sodium 588.7, Carbohydrate 46.9, Fiber 1.8, Sugar 2, Protein 25.6

HAM AND CHEESE IN PUFF PASTRY



Ham and Cheese in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
  • Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
  • Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
  • Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

PUFF PASTRY TART WITH VEGETABLES AND CHEESE



Puff Pastry Tart with Vegetables and Cheese image

Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.

Provided by Bibi

Categories     Appetizers and Snacks     Pastries     Savory Tart Recipes

Time 1h20m

Yield 9

Number Of Ingredients 13

1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped fresh mushrooms
1 cup chopped onion
salt and ground black pepper to taste
1 cup frozen chopped spinach, thawed and drained
½ cup chopped fresh tomatoes, drained
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
2 tablespoons heavy cream
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
  • Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
  • Bake in the preheated oven for 8 minutes. Allow to cool slightly.
  • Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
  • Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
  • Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
  • To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g

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