Cheese Straws

1 1/2 cups (about 4 ounces) grated extra-sharp cheddar cheese

4 tablespoons (1/2 stick) unsalted butter, softened and cut into 4 pieces

3/4 cup all-purpose flour, plus more for dusting

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper flakes

1 tablespoon half-and-half

1. Preheat the oven to 350 degrees F.

2. In a food processor, combine the cheese, butter flour, salt, and red pepper and process 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.

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8-x-10-inch rectangle that is 1/8 inch thick. With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/3 inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4 inch between them. The dough will sag and may break occasionally in the transfer, but don't be concerned - just do your best. The straws can be any length, from 2 to 10 inches.

4. 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.

5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for at least 2 days