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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 03-22-2012, 10:31 AM   #16
Cast Iron Chef
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I made this one from Barefoot Contessa. Just left out the tomatoes and used regular swiss instead of Gruyere because of the price. Also my cheese ratio was more 2 cheddar to 1 Swiss. Came out very good.

  • Kosher salt
  • Vegetable oil
  • 1 pound elbow macaroni or cavatappi
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 3/4 pound fresh tomatoes (4 small)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Unread 03-22-2012, 10:32 AM   #17
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a half pan that I made 2 weeks ago

1lb large elbow mac. into boiling water for 5 min (not quite al dente)

cheese sauce as follows

1/2 stick butter + @3tbls flour for roux
4 cups whole milk
@ 4 cups shredded cheddar
4 cloves of garlic minced
6 slices of brisket flat cubed

combine with the mac in 1/2 disposable pan

on top add 2 cups cheddar + 4 strips of bacon crumbled

cook 30 min @350 or untill you get to color you want on top.

was mind blowing.
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Unread 03-22-2012, 11:02 AM   #18
pahutchens
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I had some Mac n Cheese the other day as an entree it included smoked chicken and bacon, which was its only saving grace...
A couple of these look good. Of course I'm the only one home that would eat it so I either need to freeze it or cut the recipe down
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Unread 03-29-2012, 01:02 AM   #19
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There’s something comforting and harmonious about macaroni and cheese. Warm noodles, creamy sauce and satiating heft make Mac and cheese a favorite with even the youngest eaters. Thanks!
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