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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 1½ 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
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