Type what you have

Ingredients

• ✓ cheddar cheese
• butter
• onion
• all-purpose flour
• chicken broth
• milk

Instructions

1. 1 Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly.
2. 2 Working in batches, blend the soup in a blender until smooth.
3. 3 Return the soup to the saucepan and cook over medium heat until just boiling. Remove from the heat and whisk in cheese until melted.

By Maureen

Ingredients

• ✓ cheddar cheese
• potato
• onion
• celery
• chicken bouillon
• half-and-half
• bacon
• cream of mushroom soup

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Ingredients

• ✓ cheddar cheese
• water
• chicken bouillon granules
• broccoli
• onion
• milk
• cream cheese
• margarine
• all-purpose flour

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Ingredients

• ✓ cheddar cheese
• butter
• garlic
• vegetable broth
• broccoli
• heavy cream
• bacon
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
2. 2 Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

By Fioa

Ingredients

• ✓ cheddar cheese
• tomato
• chicken broth
• tomato paste
• parsley
• basil
• tarragon
• thyme
• salt
• pepper

Instructions

1. 1 In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

By Sara

Ingredients

• ✓ cheddar cheese
• baking potato
• butter
• all-purpose flour
• milk
• salt
• black pepper
• bacon bit
• green onion
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, until fork-tender, about 7 to 8 minutes. When cool enough to handle, scoop out the flesh.
3. 3 Melt butter in a large saucepan over medium heat; stir in flour and cook until well combined, about a minute. Whisk in milk, a little at a time, stirring constantly until thickened.
4. 4 Stir in cooked potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through.
5. 5 Serve topped with remaining bacon, onions and cheese.
6. 6 Enjoy!

By TLNATION

Ingredients

• ✓ cheddar cheese
• olive oil
• chicken breast
• onion
• refried bean
• corn
• chicken broth
• picante sauce
• taco seasoning
• garlic powder

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. 2 Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
3. 3 Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

By roxyjez

Ingredients

• ✓ cheddar cheese
• cauliflower
• salt
• butter
• onion
• garlic
• vegetable broth
• nutmeg
• milk
• black pepper

Instructions

1. 1 Cut cauliflower heads into florets.
2. 2 Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
3. 3 Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
4. 4 Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

By Maryanne

Ingredients

• ✓ cheddar cheese
• bacon
• butter
• margarine
• all-purpose flour
• milk
• potato
• green onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.
4. 4 Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
5. 5 Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
6. 6 Enjoy!

By Sherry Haupt

Ingredients

• ✓ cheddar cheese
• water
• broccoli
• margarine
• onion
• celery
• all-purpose flour
• chicken bouillon powder
• milk
• nutmeg
• black pepper

Instructions

1. 1 Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
2. 2 In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. 3 In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
4. 4 Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.

By William Uncle Bill Anatooskin

Ingredients

• ✓ cheddar cheese
• vegetable stock
• lager
• salt
• black pepper
• potato
• heavy cream
• leek
• garlic
• thyme
• cayenne pepper

Instructions

1. 1 Combine vegetable stock and lager in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.
2. 2 Stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.
3. 3 Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

By Laurel Leamon

Ingredients

• ✓ cheddar cheese
• water
• potato
• butter
• onion
• all-purpose flour
• salt
• pepper
• milk
• white sugar
• ham

Instructions

1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Ingredients

• ✓ cheddar cheese
• cauliflower
• potato
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• cream cheese
• bacon bits
• parsley

Instructions

1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Ingredients

• ✓ cheddar cheese
• butter
• celery
• onion
• all-purpose flour
• half-and-half
• water
• chicken bouillon
• chicken
• buffalo wing sauce
• salt
• pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Add celery and onion; cook until tender, about 5 minutes. Add flour and cook until absorbed, about 2 minutes. Slowly stir in half-and-half and water.
2. 2 Add bouillon and stir until dissolved. Stir in chicken, Cheddar cheese, and Buffalo wing sauce. Season with salt and pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until cheese has completely melted, about 10 minutes.

By Keiko

Ingredients

• ✓ cheddar cheese
• butter
• onion
• butter
• flour
• milk
• chicken stock
• broccoli floret
• carrot
• celery
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
3. 3 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
4. 4 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.
5. 5 Cook until mixture is thickened, about 15 to 20 minutes.
6. 6 Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.
7. 7 Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

By gildawen

Ingredients

• ✓ cheddar cheese
• russet potato
• chicken stock
• onion
• salt
• black pepper
• bacon
• butter
• all-purpose flour
• heavy cream
• sour cream
• garlic powder
• scallion

Instructions

1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ingredients

• ✓ cheddar cheese
• vegetable oil
• onion
• green bell pepper
• carrot
• garlic
• black bean
• chicken broth
• ham
• salt
• cumin
• black pepper
• sour cream

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in onion, bell pepper, carrot, and garlic; cook until tender, about 5 minutes. Mix in 1/2 of the black beans, then add chicken broth.
2. 2 In a blender, purée remaining beans until smooth; stir into the pot and bring soup to a boil. Reduce the heat to low. Mix in ham, salt, cumin, and pepper; simmer for 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

By FLOPORAMA

Ingredients

• ✓ cheddar cheese
• olive oil
• yellow onion
• garlic
• cauliflower
• green bell pepper
• onion powder
• salt
• black pepper
• chicken stock
• half and half
• turkey bacon
• mustard
• hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

By Carla nicole

Ingredients

• ✓ cheddar cheese
• chicken stock
• potato
• zucchini
• onion
• carrot
• dill
• basil
• garlic
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Ingredients

• ✓ cheddar cheese
• butter
• celery
• onion
• all-purpose flour
• chicken broth
• water
• half and half
• chicken
• buffalo wing sauce
• tomato soup
• salt
• black pepper
• blue cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
2. 2 Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
3. 3 Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
4. 4 Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.

By Ta2kitty

Ingredients

• ✓ cheddar cheese
• butter
• onion
• celery
• garlic powder
• chicken broth
• potato
• carrot
• salt
• black pepper
• dill weed
• salmon
• creamed corn
• evaporated milk

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
3. 3 Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
4. 4 Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

By KENULIA

Ingredients

• ✓ cheddar cheese
• butter
• ground beef
• onion
• carrot
• celery
• potato
• chicken broth
• basil
• parsley
• all-purpose flour
• milk
• sour cream
• green onion

Instructions

1. 1 Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is brown and crumbly, 5 to 7 minutes.
2. 2 Stir in potatoes, broth, basil, and parsley; bring soup to a boil. Reduce heat to low and simmer until potatoes are tender, 10 to 12 minutes.
3. 3 Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually whisk in milk. Simmer, whisking continuously, until sauce is thick and smooth.
4. 4 Pour sauce into soup mixture, stirring constantly. Bring to a boil over high heat; reduce heat to low. Add cheese and stir until melted. Add sour cream; stir until just heated through.
5. 5 Serve garnished with green onions.

By Auntylene

Ingredients

• ✓ cheddar cheese
• ground beef
• bacon
• carrot
• celery
• onion
• chicken broth
• russet potato
• butter
• all-purpose flour
• milk
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
3. 3 Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
4. 4 Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
5. 5 Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
6. 6 Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
7. 7 Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

By Rebekah Rose Hills

Ingredients

• ✓ cheddar cheese
• popcorn
• hot pepper sauce
• mustard
• worcestershire sauce
• mustard
• half and half
• milk
• chicken broth
• beer
• flour
• butter
• cayenne pepper
• black pepper
• salt
• garlic
• celery
• onion
• carrot
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
3. 3 Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4. 4 Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
5. 5 Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
7. 7 Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
8. 8 Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
9. 9 Serve hot, topped with popcorn and reserved bacon.

By SAVVYHOSTESS

Ingredients

• ✓ cheddar cheese
• butter
• white bread
• ham
• egg

Instructions

1. 1 Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides.
2. 2 Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside.
3. 3 Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.

By Jennifer James

Ingredients

• ✓ cheddar cheese
• swiss cheese
• all-purpose flour
• salt
• black pepper
• garlic
• beer
• hot pepper sauce

Instructions

1. 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
2. 2 Rub cut side of garlic clove around bottom and sides of fondue pot.
3. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
4. 4 Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir in hot pepper sauce.

By MARNIKINS

Ingredients

• ✓ cheddar cheese
• egg
• ham
• tomato
• mushroom
• onion
• green bell pepper
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Ingredients

• ✓ cheddar cheese
• butter
• russet potato
• kosher salt
• black pepper
• cayenne pepper
• whole milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• puff pastry
• bacon
• ground beef
• salt
• black pepper
• cayenne pepper
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.
3. 3 Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.
4. 4 Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
5. 5 Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.
6. 6 Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.
8. 8 Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• water
• butter
• salt
• flour
• egg
• thyme
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
3. 3 Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
4. 4 Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

By John Mitzewich