Macaroni Cheese Puff Recipes

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MAC AND CHEESE IN PUFF PASTRY



Mac and Cheese in Puff Pastry image

This recipe screams COMFORT FOOD at its finest! What's not to love about your favorite mac and cheese recipe, and that puff pastry, the light and crispy crust that we all know and love? You get the whole banana here! Not only that, but it presents itself exquisitely on a plate. This is the perfect brunch food or light supper...

Provided by Sherry Blizzard

Categories     Pasta

Time 35m

Number Of Ingredients 4

START WITH YOUR FAVORITE MAC AND CHEESE RECIPE. I LIKE OOEY GOOEY MAC AND CHEESE BY SAMANTHA JACOBS. I WILL LINK HER RECIPE. THIS TIME, I USED COOKED BACON, PEPPERJACK, HORSERADISH CHEDDAR, SHARP CHEDDAR, AND GOUDA..
BEFORE BAKING, I TOPPED WITH A SPRINKLE OF SMOKED PAPRIKA AND FRENCH'S FRIED ONIONS.
1 pkg pepperidge farm puff pastry sheets
1 egg, beaten

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.

MACARONI AND CHEESE PUFF



Macaroni And Cheese Puff image

This oven-baked cheesy pasta dish is so comforting and delicious, you'll never want to go back to regular mac and cheese again.

Time 1h20m

Yield 6

Number Of Ingredients 11

1/2 cup small elbow macaroni
1 1/2 cup milk
6 ounces American cheese, shredded
3 tablespoons butter
3 egg yolks, beaten
1 cup soft bread crumbs
1/4 cup chopped canned pimiento
1 tablespoon chopped fresh parsley
1 tablespoon grated onion
3 egg whites
1/4 teaspoon cream of tartar

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



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

MACARONI-CHEESE PUFF



MACARONI-CHEESE PUFF image

This mac and cheese dish is more like a mini-souffle and it's a fun change from the ordinary mac and cheese. Recipe: BHG Photo: www.ifood.tv

Provided by Ellen Bales

Categories     Pasta Sides

Time 55m

Number Of Ingredients 11

1/2 c dried elbow macaroni
1 1/2 c milk
6 oz swiss cheese slices, torn
3 Tbsp butter
3 egg yolks
1 c soft bread crumbs (about 1-1/2 slices)
1/4 c diced pimiento, well drained
1 Tbsp snipped fresh parsley
1 Tbsp finely chopped onion
3 egg whites
1/4 tsp cream of tartar

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.

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