Macaroni and Cheese Pinwheels
Elevate your snack game with these irresistible Macaroni and Cheese Pinwheels, a delicious fusion of creamy comfort food and flaky pastry perfection. Combining tender macaroni coated in a rich, cheddar cheese sauce with buttery puff pastry, these pinwheels make for the ultimate appetizer, snack, or party treat. Each bite offers a mouthwatering contrast of gooey, cheesy goodness and golden, crispy layers. Easy to prepare and bursting with flavor, these pinwheels are baked to perfection in just 25 minutes and served warm or at room temperature. Perfect for game day spreads, family gatherings, or anytime you're craving indulgent finger food, this recipe is a fun and unexpected twist on classic macaroni and cheese.
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Recipe Information
Ingredients
- 1 cup (uncooked) Macaroni pasta
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 (approx. 10x10 inches) Puff pastry sheet, thawed
- 1 (beaten, for egg wash) Egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute to create a roux.
Slowly pour in the milk while whisking constantly to ensure there are no lumps. Cook for 2-3 minutes until the sauce thickens.
Add the shredded cheddar cheese, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
Fold the cooked macaroni into the cheese sauce, ensuring it's evenly coated. Let the mixture cool to room temperature.
On a lightly floured surface, roll out the puff pastry sheet to ensure it’s even. Spread an even layer of the macaroni and cheese mixture across the entire surface of the pastry, leaving a 1-inch border along one edge.
Brush the plain border edge of the pastry with a bit of the beaten egg. Starting from the opposite edge, tightly roll the pastry into a log, sealing it with the egg wash edge.
Using a sharp knife, slice the log into 12 equal pinwheels (about ¾ inch thick each).
Place the pinwheels on the prepared baking sheet, cut side up, spacing them about 2 inches apart.
Brush the tops of the pinwheels with the remaining egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
Allow the pinwheels to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.5 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 390 mg | 30% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
