Macaroni Cheese Puff Recipes

MACARONI-CHEESE PUFF

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.

MAC AND CHEESE IN PUFF PASTRY

Steps:

• 1. Make your mac and cheese like you normally would. Allow it to cool and "set-or firm up". Here is the link to Samantha Jacobs Mac and Cheese that is my GO-TO recipe. https://www.justapinch.com/recipes/main-course/pasta/ooey-gooey-mac-and-cheese-2.html
• 2. Preheat oven to 400F.
• 3. Thaw the puff pastry dough. Lightly flour a board and lightly roll dough. Cut into 4 sections (or more if you want little bite-sized appetizer pieces).
• 4. Beat the egg in a little dish. This is your "glue" that will hold the dough together.
• 5. Cut a section of your mac and cheese and place on top of the puff pastry section. (I'm guessing I used a little more than 1/4 cup).
• 6. Brush egg wash around all sides of the puff pastry and fold each side up to meet. Pinch together, turn over and put "pretty side" up (seam sides down). Brush the top with egg wash.
• 7. Bake in the preheated oven for 15 minutes or until the puff pastry is golden brown and slightly crispy-flaky.
• 8. Serve immediately with a light salad or a veggie garnish.

MAC AND CHEESY

Steps:

• Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.
• Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes.
• Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top.
• Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese.
• Bake for 30-35 minutes. Take out and leave for 10 minutes before eating.

MACARONI AND CHEESE PUFF

Steps:

• Preheat the oven to 325 degrees F. Cook the pasta in boiling water as directed on the package. Drain well. Combine the milk, American cheese, and butter in a large saucepan over low heat. Cook, stirring frequently, until the cheese has melted. Place the beaten egg yolks in a heat-proof bowl. Take about 1/4 cup of the hot cheese sauce and stir it quickly into the eggs, mixing until incorporated. Add the egg mixture to the cheese sauce. Mix well then remove the pan from the heat. Add the cooked pasta, bread crumbs, pimiento, parsley, and onion to the cheese sauce. Mix well then set aside. In a mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Fold the egg whites into the pasta mixture gently. Do not overmix. Transfer the macaroni and cheese to a 1 1/2 quart baking dish or souffle dish. Place in the oven and bake at 325 degrees F for one hour or until set in the middle. Serve hot.

MACARONI-CHEESE PUFF

Steps:

• 1. In a medium saucepan, cook macaroni according to package directions; drain and set aside.
• 2. Meanwhile, in a large saucepan, combine the milk, cheese, and butter. Cook and stir over low heat until cheese is melted. Remove from heat.
• 3. In a small mixing bowl, beat the egg yolks with a rotary beater. Stir about 1/2 cup of the hot cheese mixture into the egg yolks. Pour egg yolk mixture into remaining cheese mixture in saucepan, stirring to combine. Add the drained macaroni, bread crumbs, pimiento, parsley, and onion. Set aside.
• 4. In a medium mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form. Gently fold beaten egg whites into macaroni mixture. Pour mixture into six ungreased 1-cup souffle dishes or an ungreased 2-quart souffle dish.
• 5. Bake in a preheated 325-degree oven for 25 to 30 minutes for 1-cup souffle dishes or about 45 minutes for 2-qt. souffle dish, or until puffed and browned. Serve immediately.