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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-30-2010, 08:59 AM   #1
southernsmoker
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Default Mac & Cheese

Just curious if anyone has a no bake Mac & Cheese ( or is that
sacrilegious) recipe that you maybe willing to share? We vend and I don't have an oven, I can use the Lang but we don't always take it with us.

Thanks
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Unread 06-30-2010, 09:32 AM   #2
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Quote:
Originally Posted by Southern Smoker View Post
Just curious if anyone has a no bake Mac & Cheese ( or is that
sacrilegious) recipe that you maybe willing to share? We vend and I don't have an oven, I can use the Lang but we don't always take it with us.

Thanks
Boil Mac noodles and pour a #10 can of Cheddar cheese (not Nacho cheese) and some milk to get consistency.
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Unread 06-30-2010, 12:30 PM   #3
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Kinda the same here. Boil the mac and drain. While still hot, I add a couple tbs of butter, then just the regular shredded cheese and milk in small batches. Specially the milk. I try not to bring the temp of the pasta down right away or the cheese won't melt. Most times I go with the whole 16oz. bag of finely shredded cheese. From there, I add milk to get it to a smoother consistency. I may or may not add some more butter at the end. More than anything, the butter helps keep it from clumping together too much. Another level is to add other types of cheese like some parm, to give it a nice punch.
Wish I could give you an actual recipe, but I've never made it in large batches as I assume you are in need of.

Bob
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Unread 06-30-2010, 01:10 PM   #4
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Use Velveeta on the boiled noodles - it melts evenly with no clumping and you can add a wee bit of chipotle powder for some heat.
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Unread 06-30-2010, 02:38 PM   #5
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Good tips folks thanks, maybe I could sprinkle some toasted bread crumbs on top for some crunch??
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Unread 06-30-2010, 03:02 PM   #6
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Quote:
Originally Posted by Southern Smoker View Post
Good tips folks thanks, maybe I could sprinkle some toasted bread crumbs on top for some crunch??
Unless you bake the breadcrumbs to set I think they might wind up getting soggy by the time at least some get their serving...but I'm just speculating here. Experiment on your stovetop at home with a small dish?
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Unread 06-30-2010, 03:50 PM   #7
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Quote:
Originally Posted by Southern Smoker View Post
Just curious if anyone has a no bake Mac & Cheese ( or is that
sacrilegious) recipe that you maybe willing to share? We vend and I don't have an oven, I can use the Lang but we don't always take it with us.

You run out of canned?

Thanks
Quote:
Originally Posted by Ashmont View Post
Boil Mac noodles and pour a #10 can of Cheddar cheese (not Nacho cheese) and some milk to get consistency.
Of course adding some BBQ rub.

Quote:
Originally Posted by Southern Smoker View Post
Good tips folks thanks, maybe I could sprinkle some toasted bread crumbs on top for some crunch??
Pankow crumbs work great for this! Make full pan batches and then rewarm in the smoker to get a lil smokey flavor, it'll be your own recipe!
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Unread 07-01-2010, 11:50 AM   #8
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During the Super Bowl I asked for some suggestions from the Brethren, here is a link to the responses:

http://www.bbq-brethren.com/forum/sh...ad.php?t=77397
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Unread 07-01-2010, 12:13 PM   #9
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Ashmont and Bubba have it- I would not suggest using the crumb topping, however- it rapidly becomes an unfortunate mess. You can also get pretty decent powdered cheese sauce mix thru Sysco. I would suggest these additional tips, tho': either saute chopped onions to golden, and add them to your sauce, or add both garlic and onion granules or powder to your sauce- gives it a more from-scratch flavor, along with a healthy dose of ground black pepper. For a topping for a no-bake, just top with some shredded cheese- melts down and integrates with the M&C, as it's being served, and adds that one lil' bit more of "homemadeness". Good luck!
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Unread 07-01-2010, 12:26 PM   #10
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Make a bechamel sauce with a lot of flavor, add shredded cheese and seasoinings and dump over pasta. Do not use any fake cheese flavors, that is gross
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Unread 07-01-2010, 11:58 PM   #11
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I've made Alton Brown's stovetop mac and cheese and liked it. Like all recipes, I made it exactly as directed first time out before deciding if I wanted to make any changes.

Next time I made it, I doubled it, but only used 3 eggs, a pound of cheese, and used whole milk. It was fine for my taste. It's a good base recipe that you can modify easily. (I like to shred some pepper jack cheese into mine)

http://www.foodnetwork.com/recipes/a...ipe/index.html

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Unread 07-02-2010, 02:08 AM   #12
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Quote:
Originally Posted by deguerre View Post
Use Velveeta on the boiled noodles - it melts evenly with no clumping and you can add a wee bit of chipotle powder for some heat.
Kick it up by using smoked Velveeta - a whole new taste!
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Unread 07-06-2010, 02:44 PM   #13
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Can't say I have made this yet (got the recipe printed and ingredients to cook it this week) but it looked good on the show.

http://www.foodnetwork.com/recipes/s...ipe/index.html

After I make it I will report the results.
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Unread 07-06-2010, 03:16 PM   #14
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Quote:
Originally Posted by Jacked UP BBQ View Post
Make a bechamel sauce with a lot of flavor, add shredded cheese and seasoinings and dump over pasta. Do not use any fake cheese flavors, that is gross
Well spoken don't skimp on Mac & Cheese.
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