POTATOE PUFF RECIPE RECIPES

Steps:

• Add white rice flour, tapioca starch, potato starch, xanthan gum, baking soda, and salt to a large mixing bowl. stir until combined.
• Grate cold butter into the flour mixture, stirring and coating the butter pieces as you go. You can also use a pastry blender and cut the butter pieces into the flour.
• Once the butter pieces are the size of peas, make a well in the center and add the cold water. Use your hands to work the dough together and into a ball.
• Chill for up to 2 hours.
• Remove the dough from the refrigerator and let it sit for 20 minutes. Pre-heat your oven to 400°F (204°C).
• Place the dough on a piece of wax paper or parchment paper and press the dough into a rectangle. If the dough cracks around the edges the dough is still too cold, let it sit at room temperature for another 20 minutes. If the dough is too soft refrigerate it for 20 minutes.
• Place another piece of wax paper or parchment paper on top of the dough and roll the dough out until it's about 3/4 inch thick. Turn it vertical and fold the top into the center, then the bottom into the center (like a letter going into an envelope). Rotate it and roll it out again. Do this two more times for a total of three times.
• Roll the dough out to 1/4 inch thick rectangle and cut it into 12 -16 pieces. If you are using this puff pastry for another recipe, follow the instructions for the recipe for cutting, shaping, and baking.
• Fill each piece with your favorite filling. Fold the one corner over the top of the filling, then fold the other.
• Brush the tops with an egg wash.
• Bake for 18-20 minutes or until the pastry puffs up and the tops are golden brown.
• Remove from the oven and cool before serving.

Steps:

• Pour the uncooked pasta onto the bottom of your slow cooker. I love my 6-quart for this recipe.
• Scatter the butter and cream cheese pieces over the pasta.
• Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.
• Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. The cheese will melt into the sauce to create the most luxurious creamy cheese sauce.
• Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.
• I love the flavor in this recipe, but when I am preparing it for a crowd I swap the pepperjack cheese with Colby Jack cheese. It gives it a great flavor but it isn't overly spicy for sensitive palates.
• The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
• Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.