Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Grafton Cheddar Cheese Puffs

Tuesday, March 9, 2010

I'm not biased at all towards any specific cheese. Can you tell?

Since I'm home alone this week, I will only be making small things - otherwise they will go bad. No one likes to waste food. Tonight, I decided to make these cheddar cheese puffs. You may get scared when you notice how much butter to use, but never fear - there's even more cheese! These would go awesome with soup or chili - or do what I do and just eat them alone.

Sick of me talking already? Me too. Here's the recipe:

Grafton Cheddar Cheese Puffs
Makes about 12
1 stick butter
1 cup water
1/2 tsp salt
1 cup flour
4 large eggs
1 cup grated Grafton Classic Reserve Cheddar (or whatever sharp cheddar you have around)
2 tsp chopped fresh thyme (dried works too)
Freshly ground pepper

1| Preheat oven to 425* F. In a medium saucepan, add the water, butter and salt; bring to a boil over high heat.
2| Reduce the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon as the mixture will form a dough that will pull away from the sides of the pan. Continue to cook for a minute.
3| Remove the pan from the heat and let cool for a couple minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs, they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough.
4| Stir in the grated cheese, thyme and a few grinds of pepper.
5| Spoon out small balls of dough onto a baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425*F.
6| Lower heat to 350*F and cook for another 15-20 minutes, until puffed up and lightly golden.

NOTE: Depending on the size of the cheese puffs, baking time may vary. The time provided is for tablespoon sized puffs. Mine were probably double the size, thus only making 12.


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