CHEDDAR CHEESE COST RECIPES

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CHEDDAR CHEESE COINS RECIPE - NYT COOKING



Cheddar Cheese Coins Recipe - NYT Cooking image

These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They’re great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.

Provided by Kay Chun

Total Time 2 hours 50 minutes

Yield About 5 dozen cookies

Number Of Ingredients 9

3/4 cup/104 grams all-purpose flour, plus more for surfaces
1 cup/85 grams finely shredded extra-sharp Cheddar
1/3 cup/33 grams freshly grated Parmesan
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon paprika
5 tablespoons/71 grams cold unsalted butter, cubed
1/3 cup/44 grams finely chopped scallions
2 to 3 tablespoons toasted sesame seeds, for coating (optional)

Steps:

  • In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
  • Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
  • Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
  • Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
  • Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

MACARONI AND CHEDDAR CHEESE RECIPE | RACHAEL RAY

This recipe sure beats boxed mac 'n cheese! As a side dish, it serves eight people.My mac and cheese gets extra richness from the milk, flour and butter sauce I make, also known as béchamel sauce. –RR

Provided by rachael-ray

Number Of Ingredients 1

  • 1 tablespoon vegetable oil or extra virgin olive oil (EVOO)

  • 2 tablespoons butter

  • 3 tablespoons flour

  • 1 1/2 cups whole or 2 percent milk

  • 3 cups white cheddar cheese, shredded

  • 1/2 teaspoon nutmeg, ground or freshly grated

  • 1/4 teaspoon ground cayenne pepper, a couple pinches

  • Salt

  • 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

  • Pre-heat broiler.Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

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