Macaroni Cheese Puff Recipes

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:

• 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:

• 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:

• 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.