Cheddar Cheese Nippers Food

CHEDDAR CHEESE NIPPERS

Cheddar Cheese Nippers image

A crispy cheesy cracker that is very similar to the one that you grew up with -- but with a few additions (or not), they can be a wonderful appetizer. But watch out, they are addictive.

Provided by PJP

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 1h15m

Yield 18

Number Of Ingredients 5

Ingredients

1 ½ cups all-purpose flour
2 cups shredded sharp Cheddar cheese
½ cup butter at room temperature
½ teaspoon salt
¼ teaspoon ground cayenne pepper, or to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Place the flour, Cheddar cheese, butter, salt, and cayenne pepper into the work bowl of a food processor, and pulse until well mixed, about 10 times. Scrape the mixture out onto a well-floured work surface, and gather the dough into a ball. Roll the dough out into a 1/8-inch thick layer. If dough is too sticky, refrigerate for about 15 minutes before rolling. Cut the dough into shapes with a biscuit cutter, cookie cutter, or ravioli cutter. Gently lay the cut-out crackers onto the parchment paper.
Bake in the preheated oven just until the crackers start to turn golden brown at the edges, 11 to 13 minutes. Allow to cool on the sheet for about 10 minutes before removing to finish cooling on racks.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 8.1 g, Cholesterol 26.7 mg, Fat 9.4 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 179.1 mg, Sugar 0.1 g

MACARONI AND CHEDDAR CHEESE

Macaroni and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 entree servings, 8 side servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white Cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

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