Mac And Cheese In Puff Pastry Recipes

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.

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.

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 the oven to 375 degrees F.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
• Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Steps:

• 1. To make the mac & cheese you first start with a roux. In a large non-stick pot heat the olive oil at medium high heat then add flour and heat until bubbly, continue to cook like this for two minutes.
• 2. Add the heated chicken broth all at once and whisk, continue whisking while simmering for 2 or 3 minutes.
• 3. Then add 1 cup of milk and simmer for 2 or 3 minutes.
• 4. Add the Dijon mustard and cheese.
• 5. Stir until cheese is melted, remove from heat.
• 6. Add the prepared macaroni and stir to combine.
• 7. Spread the mac & cheese into a greased 13x9 inch pan and refrigerate until firm.
• 8. Preheat oven to 400 degrees and prepare a large baking sheet with parchment.
• 9. When the mac & cheese is firm divide into 12 portions.
• 10. In a small bowl thoroughly combine the eggs and 2 tablespoons of milk, this will be used to seal the puff pastry.
• 11. The build: On a lightly floured surface lay down a sheet of puff pastry 6x9 inch. Center a portion of the mac & cheese on the pastry.
• 12. Fold the longest part of the pastry to meet at the top of the mac & cheese, wet your fingers with the egg wash and seal the bottom flap, it will overlap by about an inch.
• 13. At the unsealed sides of the puff pastry wrap like a gift.
• 14. Seal with the egg wash.
• 15. Place on a baking sheet seam side down and brush the top with the egg wash. Repeat with the other 11 portions.
• 16. Bake at 400 degrees for 25 minutes and serve.