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Started By
Message
Need a good mac and cheese recipe
Posted on 11/4/13 at 2:53 pm
Posted on 11/4/13 at 2:53 pm
For about 20 people. Anyone?
6
Posted on 11/4/13 at 3:01 pm to Spudly
Here's one my wife makes. One of my favorites. You may need to scale up a bit to serve 20.
Buffalo chicken & bacon mac & bleu cheese:
Buffalo Mac & Bleu
1 bag/box of elbow macaroni pasta
16 oz. container of sour cream
1/2 17.5-oz. bottle of buffalo sauce
4 cups of shredded sharp cheddar cheese
Salt and pepper to taste
1 5-oz. container of crumbled bleu cheese
1 rotisserie cooked chicken, deboned
4 - 5 strips crispy bacon
Preheat oven to 350 degrees.
In a large pot filled halfway with water, add a few pinches of salt, a touch of oil and put the burner setting on high. When the water comes to a boil, add the pasta. Remove when al dente, around 5-7 minutes. (This dish will cook additionally in the oven, so you don’t want to over cook the pasta.) Drain the pasta and place it back into the original pot, off of the heat.
In a medium-sized bowl, use a whisk to combine sour cream, buffalo sauce, salt and pepper. Fold in 3 cups cheddar cheese, 1/2 container of bleu cheese; add chicken and bacon.
Add the mixture to the pasta. Combine well while being careful not to break up the pasta. Transfer the mixture into a greased 9×13 casserole dish. Sprinkle remaining cheddar and bleu cheeses over the top.
Bake uncovered at 350 for 30 minutes. Remove from oven and let stand for 5 minutes then serve.
Buffalo chicken & bacon mac & bleu cheese:
Buffalo Mac & Bleu
1 bag/box of elbow macaroni pasta
16 oz. container of sour cream
1/2 17.5-oz. bottle of buffalo sauce
4 cups of shredded sharp cheddar cheese
Salt and pepper to taste
1 5-oz. container of crumbled bleu cheese
1 rotisserie cooked chicken, deboned
4 - 5 strips crispy bacon
Preheat oven to 350 degrees.
In a large pot filled halfway with water, add a few pinches of salt, a touch of oil and put the burner setting on high. When the water comes to a boil, add the pasta. Remove when al dente, around 5-7 minutes. (This dish will cook additionally in the oven, so you don’t want to over cook the pasta.) Drain the pasta and place it back into the original pot, off of the heat.
In a medium-sized bowl, use a whisk to combine sour cream, buffalo sauce, salt and pepper. Fold in 3 cups cheddar cheese, 1/2 container of bleu cheese; add chicken and bacon.
Add the mixture to the pasta. Combine well while being careful not to break up the pasta. Transfer the mixture into a greased 9×13 casserole dish. Sprinkle remaining cheddar and bleu cheeses over the top.
Bake uncovered at 350 for 30 minutes. Remove from oven and let stand for 5 minutes then serve.
Posted on 11/4/13 at 3:01 pm to Spudly
make your cheese sauce w/ about a stick of butter and a couple pounds of extra sharp cheddar + milk & flour then however you like to season it (worcestershire sauce, pinch cumin, some fresh black pepper is a good combo)
also can mix in some panchetta
also can top with bread crumbs tossed with parmesan and a little melted butter
mix that with enough cooked elbow pasta to fill 2 or 3 large baking dishes and bake @ 375 for about 20 minutes.
also can mix in some panchetta
also can top with bread crumbs tossed with parmesan and a little melted butter
mix that with enough cooked elbow pasta to fill 2 or 3 large baking dishes and bake @ 375 for about 20 minutes.
This post was edited on 11/4/13 at 3:03 pm
Posted on 11/4/13 at 3:01 pm to Spudly
I love this one. And on the "healthier" side of Mac and Cheese.
Recipe is for 6. Just multiply everything by 4 to meet your needs.
Mac N Cheese
ETA: Nutritional Facts. Just in case you were curious
Recipe is for 6. Just multiply everything by 4 to meet your needs.
Mac N Cheese
quote:
You'll Need:
2 Tbsp butter
1/2 yellow onion, minced
2 Tbsp flour
3 cups milk
2 cups shredded extra-sharp Cheddar
Salt and black pepper to taste
1 lb elbow macaroni, penne, or shells
1/4 cup chopped Pickled Jalapenos
2 oz prosciutto or ham, cut into thin strips
1/2 cup panko bread crumbs
1/4 cup grated Parmesan
How to Make It:
* Preheat the oven to 375°F.
* Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent (but not browned), about 3 minutes. Add the flour and stir to incorporate into the butter. Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming. When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in the cheese and season with salt and pepper.
* Cook the pasta according to the package instructions until al dente, drain, and return to the pot. Add the cheese sauce, jalapenos, and prosciutto and stir to fully incorporate. Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs and sprinkle with the Parmesan.
* Bake for 10 minutes. Turn on the broiler and broil until the bread crumbs are golden brown and crispy, about another 3 minutes.
Makes 6 servings / Cost per serving: $1.03
You can boost the health profile (and the hungers-quashing potential) of your mac and cheese by adding any of the following to the pasta when you toss it with the cheese sauce.
* 1 cup caramelized onions
* 2 cups roughly chopped or cherry tomatoes
* 6 oz grilled chicken and 1 cup sauteed mushrooms
* 2 cups chopped steamed or sauteed broccoli
ETA: Nutritional Facts. Just in case you were curious
quote:
480 calories
9 g fat (5 g saturated)
450 mg sodium
This post was edited on 11/4/13 at 3:04 pm
Posted on 11/4/13 at 3:15 pm to bbrou33
bookmarked the frick out of this post ^^^^
i have a recipe similar to that one minus the bread crumbs. on the healthier side as well.
i have a recipe similar to that one minus the bread crumbs. on the healthier side as well.
Posted on 11/4/13 at 3:30 pm to Rohan2Reed
quote:ground mustard is an excellent add too
however you like to season it (worcestershire sauce, pinch cumin, some fresh black pepper is a good combo)
Posted on 11/4/13 at 3:37 pm to Spudly
Youre probably going to need 8-10 Kraft blue boxes or two stouffers family size M+C's. Follow the directions from there. 
Posted on 11/4/13 at 3:41 pm to Spudly
Emeril's Seafood Mac and Cheese
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster goes great in this recipe, but if that seems too luxurious, use any combination of seafood, (crab, shrimp, crawfish) that makes you happy.
Ingredients
Coarse salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs
1/2 teaspoon Emeril's Creole Seasoning
Directions
1. Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster goes great in this recipe, but if that seems too luxurious, use any combination of seafood, (crab, shrimp, crawfish) that makes you happy.
Ingredients
Coarse salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs
1/2 teaspoon Emeril's Creole Seasoning
Directions
1. Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Posted on 11/4/13 at 4:32 pm to bdevill
Anyone know of a mac and cheese recipe that is similar to Plucker's Mac and Cheese?
Posted on 11/4/13 at 4:40 pm to Spudly
I like to fold some fresh baby leaf spinach into mine.
Another tip is to bake it in a black cast iron pan (preheated) if possible. This allows the cheese to form a delicious, crispy crust all around.
Another tip is to bake it in a black cast iron pan (preheated) if possible. This allows the cheese to form a delicious, crispy crust all around.
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