Supplies
Mac n’ Cheese Empanadas
- 1 1/2 cups flour
- 3 tablespoons ice-cold water
- 1/2 cup cold butter, grated and chilled
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Egg wash (1 egg + 1 tablespoon water)
Mac N' Cheese Filling
- 6 ounces elbow macaroni, cooked
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup milk
- 1 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese
- Salt and pepper to taste
- 2 tablespoons goldfish cracker crumbs
Steps
Mac n’ Cheese Empanadas
- In a bowl, whisk the flour, baking powder, and salt together. Then combine with grated and chilled butter, until the mixture resembles coarse meal.
- Slowly pour a few tablespoons of iced water, at a time, while mixing with your hands.
- Once the mixture begins to hold and appears crumbly, form a rough ball and cover with plastic wrap.
- Chill for at least 1 hour.
- Roll out the dough on a lightly floured surface, and cut out rounds.
- Fill each round with 1-2 tablespoons of mac and cheese.
- Apply the egg wash around the edges, and then seal and crimp each one closed.
- Brush the egg wash on the surfaces and sprinkle goldfish cracker crumbs on top.
- Bake at 400°F for 15-20 minutes, or until golden brown.
Mac N' Cheese Filling
- Combine butter and flour in a pot. Slowly pour in cold milk, while stirring.
- Allow to thicken and stir in the cheeses.
- Season with salt and pepper, and then stir in the cooked elbow macaroni. Set aside.