Baked Mac & Cheese Bites Prep Time: 15 minutes Cook Time: 25 minutes Servings: yields 12 8oz elbow, or short pasta of choice 3 Tbsp butter 2 Tbsp flour ¾ cup whole milk 2 Tbsp cream cheese 1 tsp garlic powder Salt and pepper 7oz Mifroma Raclette cheese 1 large egg ¼ cup crushed ritz crackers Grease a non stick muffin pan and set aside. Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, melt the butter in saucepan over medium heat. Whisk in flour until smooth. Slowly whisk in milk and cream cheese until smooth. Add garlic powder. Season with salt and pepper. Cook for 2-3 minutes, or until mixture becomes slightly thick and coats the back of a spoon. Remove from heat. Stir in the Raclette cheese. Once pasta is done cooking, drain, and gently stir into the cheese sauce. Check again for seasoning and add salt and pepper, if needed. Allow to slightly cool for 10 minutes. Stir in egg. Divide into the 12 muffin cups and top with crushed ritz crackers. Bake 30-35 minutes. Let cool completely before removing from pan.
Raclette Turkey Burger with Balsamic Caramelized Onion Spread Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4 1 lb lean ground turkey ¼ cup plain breadcrumbs 1 egg 3/4 tsp garlic powder ¼ tsp paprika Salt and pepper 1 Tbsp olive oil 4 slices Mifroma Raclette cheese 4 pretzel buns ¼ cup Snowdonia Balsamic Caramelized Onion spread In a bowl, mix together turkey, breadcrumbs, egg, garlic powder, salt and pepper until well combined. Divide mixture into 4 patties. Add oil to a large grill pan and turn heat to medium-high. Grill burgers until golden brown, and cooked through, about 3-4 minutes on each side. Top with Raclette cheese, cover, and continue to cook until cheese melts. Serve burgers on buns with balsamic onion spread.
Mini Baked Raclette Potato Skins Prep Time: 10 minutes Cook Time: 25 minutes Servings: 4-6 12 baby potatoes 2 Tbsp olive oil 1 Tbsp cornstarch Salt and pepper 3oz Mifroma Raclette cheese Cornichons, for garnish Preheat oven to 400 degrees. Rub each potato with a light coat of oil. Arrange a baking sheet and bake 15-20 minutes, or until just tender. Let potatoes stand until cool enough to handle, then cut in half across their equators. Using a small spoon, scoop out most of the potato flesh into a medium bowl, leaving a layer of potato 1/4 inch thick still attached to the skin. Turn oven to 450 degrees. Gently toss the potatoes in cornstarch. Season with salt and pepper. Line a rimmed baking sheet with aluminum foil and arrange the potato cups on it, concave side up. Bake 5-7 minutes, or until crisp. Remove and add cheese to each cup. Return to oven and bake 1 minute longer, or until cheese is melted. Top with sliced cornichons and serve immediately.