They’re really easy to make. You blend everything together in the food processor, roll it out, cut and bake. Very simple and very good. The slight chipotle smoky flavor was great. Increase the amount if you like your food spicy.
1 1/2 cups (about 6 ounces) grated sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle pepper
1 tablespoon milk
Preheat oven to 350°F.
In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife or pizza cutter, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide. Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4-inch between them. The straws can be any length, from 2 to 10 inches, so cut them the size you want them.
Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days.
from Smitten Kitchen