CHEESE PAN RECIPES

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CHEESE PUFFS | JAMIE OLIVER RECIPES



Cheese puffs | Jamie Oliver recipes image

I’m gonna say the C word, canapé. I had my first one at the age of 13 when I was doing work experience in this beautiful restaurant called The Starr in Dunmow. The food was excellent and they would always start the customer’s experience with a drink and something to nibble. It was totally logical and exciting – pairing a glass of something delicious with something salty and textured is, for me, the perfect combo. This is my expression of the first canapé I tried, all those years ago.

Yield 8

Number Of Ingredients 6

50 g Parmesan cheese
100 g Lincolnshire Poacher or Cheddar cheese
50 g unsalted butter
100 g plain flour
50 g fine semolina
3 large free-range eggs

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Finely grate all of the cheese. Place the butter in a medium pan on a medium heat with 250ml of cold water. As soon as the mixture comes to a rolling boil, tip in the flour, semolina and a pinch of sea salt. With a wooden spoon, work carefully, quickly and fairly vigorously to beat it all together until smooth and starting to come away from the sides of the pan. Remove from the heat and beat for 30 seconds, then, one at a time, beat in the eggs, followed by the grated cheese. Cover and refrigerate for at least 2 hours. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go. Cover and return to the fridge overnight. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Bake uncovered for 20 minutes, or until golden. Enjoy warm with a glass of something cold and sparkling.

Nutrition Facts : Calories 220 calories, FatContent 14 g fat, SaturatedFatContent 7.9 g saturated fat, ProteinContent 10 g protein, CarbohydrateContent 14.8 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.6 g fibre

EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE RECIPE | FOOD ...



Extra-Crunchy Sheet-Pan Mac and Cheese Recipe | Food ... image

When you spread your mac and cheese out on a sheet pan and top it with lots of buttery breadcrumbs, you achieve maximum crunchiness in every cheesy bite.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Kosher salt
1 pound elbow macaroni
2 cups half-and-half
8 ounces cream cheese, at room temperature
2 cups shredded sharp Cheddar
2 cups shredded Monterey Jack cheese
1 tablespoon Dijon mustard
1 teaspoon hot sauce, or more to taste 
2 cups panko breadcrumbs
6 tablespoons unsalted butter, melted 

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
  • Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth. 
  • Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
  • Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

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