30
Pimiento Mac ’n Cheese Cups
Bring Southern flare to a childhood favorite . These cups are full of comfort .
Makes 6 individual servings
½
whole milk
4
ounces cream cheese
1
cup grated sharp Cheddar cheese
¹⁄
8
teaspoon cayenne pepper
1 to 2 dashes hot sauce
4
ounces elbow macaroni, cooked per package instructions
2
ounces drained, diced pimiento peppers (about ¼ cup)
2
tablespoons mayonnaise
Salt and pepper to taste
¼
cup crushed saltine crackers, divided
Butter for greasing
1 . In small saucepan, combine milk and cream cheese over medium-low heat,
stirring with a wooden spoon until smooth . Add Cheddar cheese, and
continue to cook, stirring constantly, until thick and creamy . Remove cheese
mixture from heat and stir in cayenne and hot sauce .
2 . Add elbow macaroni, pimiento peppers and mayonnaise to cheese mixture
and stir until combined . Season to taste with salt and pepper .
3 . Thoroughly grease a 6-cup muffin pan with butter and dust the inside of
each cup with half of the crushed crackers . Divide the mac ’n cheese evenly
among the cups and sprinkle with the reserved crushed crackers .
4 . Preheat oven by selecting Bake with High Speed fan, and temperature set
to 350°F for 10 minutes . Once preheated, place muffin pan on the Oven Rack
in Position 1 . Bake until bubbly and tops are golden brown . Allow to cool
slightly, about 5 to 10 minutes . Run a knife along the edge of each cup to
loosen from pan . Serve warm .
Nutritional information per cup:
Calories 264 (58% from fat) • carb. 18.1g • pro. 9.2g • fat 16.9g • sat. fat 9g
chol. 47mg • sod. 284.8mg • calc. 169.7mg • fiber 1g
Buttery Dinner Rolls
After your first bite, you will never go back to store-bought rolls again .
Makes 12 rolls
¹⁄³
cup whole milk, plus 1 tablespoon for brushing
6
tablespoons unsalted butter, plus 1 tablespoon for brushing
3
tablespoons granulated sugar
1¾
teaspoons active dry yeast
3
tablespoons warm water (105°F to 110°F)
3
cups bread flour
¾
teaspoon kosher salt
1
egg, lightly beaten
1 . In a small saucepan, combine the milk, butter and sugar . Warm over low heat
until the butter is melted . Remove from heat and set aside until cooled to
room temperature .
2 . Dissolve the yeast in the warm water in a large measuring cup . Let stand
5 minutes, or until mixture is foamy . Put the flour and salt in the work bowl of
a Cuisinart
®
Food Processor fitted with the dough or metal chopping blade
and process for 10 seconds . Add the melted butter mixture and egg to the
yeast/water mixture . With the machine running, slowly add the liquid through
the feed tube and process until a dough ball forms . Continue processing for
45 seconds to knead the dough . Shape the dough into a smooth ball, put it
in a clean mixing bowl and cover with plastic wrap . Let rise in a warm place
until the dough has doubled in size, about 60 minutes .
3 . Lightly butter a 9-inch round baking pan . Punch down the dough and divide
into 12 equal pieces (about 11/2 to 1¾ ounces each) . Roll into smooth rounds
and arrange in the prepared pan .
4 . Put the pan onto the Oven Rack in Position 1 . Select Proof with temperature
set to 90°F for 45 minutes . Rolls should about double in size .
5 . Remove pan and preheat oven by selecting Bake with High Speed fan at
350°F for 15 to 20 minutes . While the oven is heating, melt the remaining
tablespoon of butter and combine with the remaining tablespoon of milk in a
small bowl . Gently brush the tops of the rolls with butter/milk mixture . Once
the oven beeps to signal that it is preheated, put the pan into the oven in
