Crusty Cheese And Mustard Damperettes Recipes

'GOT SOME CRUST' MACARONI AND CHEESE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
• While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
• Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

MUSTARD CHEESE SPREAD

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add the onion, garlic, mustard, paprika, salt and pepper. Spread onto an 8-in. serving platter; sprinkle with caraway seeds. Cover and refrigerate until serving.

MUSTARD MACARONI AND CHEESE

Steps:

• Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
• Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
• Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

CHEESE CROQUETTES WITH MUSTARD SAUCE

Steps:

• Mash potatoes with butter, egg yolk, milk, cheese and parsley. Take tablespoonfuls of mixture and form into croquette shapes (oval). Chill for 1 hour.
• Mix egg and water together. Dip croquettes in egg water then bread crumbs, then press an almond half in each. Chill for a further 1 hour.
• To make sauce, melt butter and stir in flour. Cook 1 minute, then remove from heat and stir in water, cream and mustard. Return to heat and stir until sauce boils and thickens.
• Heat oil and deep-fry croquettes until golden. Drain on wire rack. To serve, arrange croquettes on plates, pour sauce over and serve with roasts or fish.

CRUSTY CHEESE AND MUSTARD DAMPERETTES

Steps:

• Pre heat oven to 450F / 220C /gas mark 6.
• Sift flour and mustard powder into a large bowl and rub in the butter.
• Stir in enough milk to mix to a soft, sticky dough.
• Turn dough onto a floured surface, knead until smooth.
• Press dough out to about 1.5cm thickness; cut into 7cm rounds.
• Place rounds onto greased baking trays, positioning them so that they are just touching.
• Make the topping by melting the butter in a small pan, then remove from heat and stir in remaining topping ingredients; spread topping over the Damperettes.
• Bake for about 15 minutes.