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kingconsulting
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Joined: 06 Feb 2005
Posts: 574
Location: California
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 Posted: Aug 27 2010 Post subject: Mac and Cheese Recipe |
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Hey all,
Need to feed about a 100 and they want mac and cheese. Anybody have a tried and true recipe that they have actually used and how many it feeds?
I've never liked it when I was a kid so never offered it on our menu 
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Petunia
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Joined: 19 Jun 2008
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Location: Philly/South Jersey
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| Posted: Aug 27 2010 Post subject: |
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Use full size chafer pans. 2 boxes of macaroni per tray. 10 cups of cheese per tray (cheddar plus some mozzarella), plus 2 sticks butter, 4 eggs, some salt & pepper, and milk or half & half PER PAN. Cook mac, drain, add butter, then stir in beaten eggs, s&p, and stir in enough liquid so it's a creamy consistency. Pour into greased pan and sprinkle with bread crumbs. Bake uncovered in 350 oven for 30-40 min. Each pan should feed 20-25. Hope this helps. Good luck.
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feldon30
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Location: Charlotte or Thereabouts
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| Posted: Aug 28 2010 Post subject: |
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Should add the cheese goes at the last possible second of cooking. Cheese *loves* to break and become grainy.
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Louie3
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| Posted: Aug 28 2010 Post subject: |
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| Petunia wrote: | | Use full size chafer pans. 2 boxes of macaroni per tray. 10 cups of cheese per tray (cheddar plus some mozzarella), plus 2 sticks butter, 4 eggs, some salt & pepper, and milk or half & half PER PAN. Cook mac, drain, add butter, then stir in beaten eggs, s&p, and stir in enough liquid so it's a creamy consistency. Pour into greased pan and sprinkle with bread crumbs. Bake uncovered in 350 oven for 30-40 min. Each pan should feed 20-25. Hope this helps. Good luck. |
Sounds good... we do one similar with a few variations on the cheese. |
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina
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| Posted: Aug 28 2010 Post subject: |
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The cheese will only break if you are making some sort of liquidy mac & cheese. If you make a good (true) baked m&c, you don't have to worry about that.
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Soapm
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Joined: 06 Aug 2010
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Location: Mile High City
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| Posted: Aug 28 2010 Post subject: |
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| What ever you do, don't put corn flakes on top. Not sure how that got started but that was the lesson on pit masters last night. |
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Poppa's PTL Club
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Joined: 13 Sep 2007
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Location: Lawrenceville, GA
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| Posted: Aug 31 2010 Post subject: |
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FYI, crushed Cheese-Its with a little butter make an excellent topping, although it can burn pretty easily at higher temps.
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solanabeacher
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| Posted: Aug 31 2010 Post subject: |
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Full size pan.............
4 pounds of shells
4 eggs
1 pt of heavy whipping creme
1 pound of butter
1 pound of sour cream
2 packs of spring onions (chopped)
32oz shredded cheddar
1 block of pepper jack
1 block of velveta
Melt it all in your smoker for about an hour, add mac shells, stir, and put back in the smoker for an hour.
MMMMMMMMMMMMMMMMMM |
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Poppa's PTL Club
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| Posted: Sep 01 2010 Post subject: |
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| solanabeacher wrote: |
Melt it all in your smoker for about an hour, add mac shells, stir, and put back in the smoker for an hour.
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How many servings do you get from this?
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solanabeacher
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| Posted: Sep 01 2010 Post subject: |
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| Poppa's PTL Club wrote: | | solanabeacher wrote: |
Melt it all in your smoker for about an hour, add mac shells, stir, and put back in the smoker for an hour.
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How many servings do you get from this? |
About 50. |
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4LittlePigs
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Location: Central Kentucky
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| Posted: Sep 01 2010 Post subject: |
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We use goldfish that I run through a food processor for the topping. Also, as an earlier poster said Cheez Its work good too. Cereal on baked mac is just wrong on many levels. 
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Sgt. Stel
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| Posted: Sep 01 2010 Post subject: |
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| solanabeacher wrote: | Full size pan.............
4 pounds of shells
4 eggs
1 pt of heavy whipping creme
1 pound of butter
1 pound of sour cream
2 packs of spring onions (chopped)
32oz shredded cheddar
1 block of pepper jack
1 block of velveta
Melt it all in your smoker for about an hour, add mac shells, stir, and put back in the smoker for an hour.
MMMMMMMMMMMMMMMMMM |
Is that 4 pounds of uncooked shells?
Sgt. Stel
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solanabeacher
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Joined: 28 May 2009
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| Posted: Sep 01 2010 Post subject: |
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| Sgt. Stel wrote: | | solanabeacher wrote: | Full size pan.............
4 pounds of shells
4 eggs
1 pt of heavy whipping creme
1 pound of butter
1 pound of sour cream
2 packs of spring onions (chopped)
32oz shredded cheddar
1 block of pepper jack
1 block of velveta
Melt it all in your smoker for about an hour, add mac shells, stir, and put back in the smoker for an hour.
MMMMMMMMMMMMMMMMMM |
Is that 4 pounds of uncooked shells?
Sgt. Stel |
Yes, I use 1 lb boxes of San Georgio medium size shells. The little elbows slip through the holes in my strainer. |
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Poppa's PTL Club
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Location: Lawrenceville, GA
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| Posted: Sep 01 2010 Post subject: |
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I find shells to be a better choice too, but not because of my strainer
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4LittlePigs
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Joined: 16 Oct 2008
Posts: 601
Location: Central Kentucky
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| Posted: Sep 01 2010 Post subject: |
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| solanabeacher wrote: |
Full size pan.............
1 block of pepper jack
1 block of velveta
Melt it all in your smoker for about an hour, add mac shells, stir, and put back in the smoker for an hour.
MMMMMMMMMMMMMMMMMM |
Okay, when you say 1 pound I understand but 1 block is how much? Velveeta comes in 1 lb and 2 lb blocks. Some blocks of cheese are 8 oz also. Just a little clarification please. 
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Sep 02 2010 Post subject: |
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I'm still waiting on the cheese answer too. I wanna use this recipe this weekend.
Anybody else? Jump on in....
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solanabeacher
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Joined: 28 May 2009
Posts: 429
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| Posted: Sep 02 2010 Post subject: |
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| I think the velveta is 1 lb. Anyway, if it looks a little dry add some more cheese? If it looks a little cheasey add more shells. Mon bro, we're cooks here. Make it work for you. My recipe is an estimate, you make it your own |
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Pit Boss
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Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina
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| Posted: Sep 03 2010 Post subject: |
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LOL
Love these recipes!
You can tell the folks who do everything themselves...and those who don't care about consistency. LOL
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Poppa's PTL Club
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Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Sep 03 2010 Post subject: |
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| Pit Boss wrote: | | You can tell the folks who do everything themselves...and those who don't care about consistency. |
Yeah, it's tough. I still consider myself more of an "artist", but you have to be able to re-create your recipes consistently. Sometimes, you do just have to go by taste (veggies can vary in taste and consistency by the time of year, supplier, etc), but you have to do your best to put out the same tray of food over and over.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Sep 03 2010 Post subject: |
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solanabeacher, I am so sorry I took up your valuable time to answer a question.
I am trying to get started in this business and I can see with your attitude, that I am glad you live in Florida. We would definately have a problem in Hillbilly Country.
Next time I post a recipe and it asks for salt, then I will leave it up to you.
1 tsp or 1 cup or 1 pound 
All I was asking was for a starting point.
EXCUSE ME  I will not bother anyone in this area again.
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