PANERA GREEK GODDESS SALAD RECIPES

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COPYCAT CHICK-FIL-A MAC AND CHEESE RECIPE - TOP SECRET RE…



Copycat Chick-fil-A Mac and Cheese Recipe - Top Secret Re… image

The new Mac & Cheese at Chick-fil-A is baked fresh every day, and the recipe is more complex than you might expect from a fast food chicken chain. According to the official list of ingredients, the formula includes several different kinds of cheese including Parmesan, Romano, and award-winning hard cheese from Wisconsin called BellaVitano. The BellaVitano cheese adds a subtle nuttiness to the mix and all three hard cheeses contribute big umami flavor that nicely complements the blend of white and yellow cheddars. Those five kinds of cheese combine to make a great flavor, but the blend would melt into a greasy mess if it weren’t for the assistance of one more ubiquitous cheese: American. The benefit of American cheese—which makes up for its lack of flavor—is found in the sodium citrate it contains. This natural sodium salt is an emulsifier that keeps the fat in the cheese from separating (and it also happens to be useful in preventing kidney stones!). By first melting several slices of American cheese in the milk we don’t need to make a roux to create a perfectly smooth cheese sauce. As for cooking the macaroni, here’s another secret: don’t follow the directions on the box for al dente pasta, because you don’t want the pasta to be al dente, or slightly tough. You want to cook the elbow macaroni for 20 minutes so that it absorbs as much water as possible. This will ensure that the pasta won’t suck up liquid in the cheese sauce when they are combined, and the sauce will maintain a perfectly creamy consistency.       If you like this copycat Chick-fil-A mac and cheese recipe, click here for more Chick-fil-A clone recipes.

Provided by Todd Wilbur

Total Time 45 minutes0S

Prep Time 20 minutes0S

Cook Time 25 minutes0S

Number Of Ingredients 12

PEPPERONI ROLLS | KAREN'S KITCHEN STORIES



Pepperoni Rolls | Karen's Kitchen Stories image

These pepperoni rolls, pepperoni rolled up into a slightly sweet and enriched dough, are delicious eaten as a snack or an appetizer.

Provided by Karen's Kitchen Stories

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Number Of Ingredients 8

1 cup warm water
1/4 cup granulated sugar
1/2 cup melted butter
2 eggs
2 1/2 teaspoons instant yeast
540 to 600 grams (4 1/2 to 5 cups) bread flour or unbleached all purpose flour
2 teaspoons salt
227 grams (8 ounces) pepperoni

Steps:

  • Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
  • Whisk in the eggs thoroughly, one at a time.
  • Whisk in the yeast.
  • Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
  • Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
  • Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
  • Line two baking sheets with parchment paper.
  • Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
  • Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
  • Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
  • Serve warm.
  • Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.

Nutrition Facts : Calories 241.98, FatContent 10.90, SaturatedFatContent 5.17, CarbohydrateContent 28.32, FiberContent 0.99, SugarContent 2.62, ProteinContent 7.12, SodiumContent 436.09, CholesterolContent 41.81

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