FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Mac and Cheese Recipe
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering
View previous topic :: View next topic  
Author Message
kingconsulting
BBQ Pro


Joined: 06 Feb 2005
Posts: 574
Location: California

PostPosted: Fri Aug 27 10 10:56 pm    Post subject: Mac and Cheese Recipe Reply with quote

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 Smile
_________________
Robert King
DP 70
WSM
New Braunfels El Dorado
Back to top
View user's profile Send private message Visit poster's website
Petunia
BBQ Fan


Joined: 19 Jun 2008
Posts: 151
Location: Philly/South Jersey

PostPosted: Fri Aug 27 10 11:18 pm    Post subject: Reply with quote

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.
_________________
Klose Grill Chef 24x48 offset
Stumps Classic
Petunia's Smokeshack BBQ
The Sweetest Meat in South Jersey
Back to top
View user's profile Send private message Visit poster's website
feldon30
BBQ Super Pro


Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts

PostPosted: Sat Aug 28 10 1:53 am    Post subject: Reply with quote

Should add the cheese goes at the last possible second of cooking. Cheese *loves* to break and become grainy.
_________________
22" Weber Smokey Mountain + Weber Spirit
Back to top
View user's profile Send private message
Louie3
BBQ Super Pro


Joined: 04 Aug 2007
Posts: 1407

PostPosted: Sat Aug 28 10 3:17 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina

PostPosted: Sat Aug 28 10 10:16 am    Post subject: Reply with quote

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.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
Soapm
BBQ Super Pro


Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City

PostPosted: Sat Aug 28 10 12:59 pm    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
Poppa's PTL Club
BBQ Super Pro


Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA

PostPosted: Tue Aug 31 10 9:38 pm    Post subject: Reply with quote

FYI, crushed Cheese-Its with a little butter make an excellent topping, although it can burn pretty easily at higher temps.
_________________
I likes to eat 'da pig!
Acts 11:5-9
Back to top
View user's profile Send private message
solanabeacher
BBQ Super Fan


Joined: 28 May 2009
Posts: 429

PostPosted: Tue Aug 31 10 10:24 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
Poppa's PTL Club
BBQ Super Pro


Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA

PostPosted: Wed Sep 01 10 2:14 am    Post subject: Reply with quote

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.


How many servings do you get from this?
_________________
I likes to eat 'da pig!
Acts 11:5-9
Back to top
View user's profile Send private message
solanabeacher
BBQ Super Fan


Joined: 28 May 2009
Posts: 429

PostPosted: Wed Sep 01 10 2:22 am    Post subject: Reply with quote

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.


How many servings do you get from this?


About 50.
Back to top
View user's profile Send private message
4LittlePigs
BBQ Pro


Joined: 16 Oct 2008
Posts: 601
Location: Central Kentucky

PostPosted: Wed Sep 01 10 3:26 am    Post subject: Reply with quote

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. Confused
_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"
Back to top
View user's profile Send private message
Sgt. Stel
BBQ Pro


Joined: 27 May 2008
Posts: 791
Location: Cottleville, MO

PostPosted: Wed Sep 01 10 3:33 am    Post subject: Reply with quote

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
_________________
BOTP (Brother of the Pig) originated by JeepDad
Smoke-N-Honor - (www.SmokeNhonor.com)
www.facebook.com/SmokeNhonor
Custom Offset - USMC Special "Sarge"
T&K Gravity Feed, Medium
Back to top
View user's profile Send private message Visit poster's website
solanabeacher
BBQ Super Fan


Joined: 28 May 2009
Posts: 429

PostPosted: Wed Sep 01 10 3:40 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
Poppa's PTL Club
BBQ Super Pro


Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA

PostPosted: Wed Sep 01 10 4:25 am    Post subject: Reply with quote

I find shells to be a better choice too, but not because of my strainer
_________________
I likes to eat 'da pig!
Acts 11:5-9
Back to top
View user's profile Send private message
4LittlePigs
BBQ Pro


Joined: 16 Oct 2008
Posts: 601
Location: Central Kentucky

PostPosted: Wed Sep 01 10 10:06 am    Post subject: Reply with quote

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. Wink
_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Sep 02 10 11:58 am    Post subject: Reply with quote

I'm still waiting on the cheese answer too. I wanna use this recipe this weekend.
Anybody else? Jump on in....
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
solanabeacher
BBQ Super Fan


Joined: 28 May 2009
Posts: 429

PostPosted: Thu Sep 02 10 8:49 pm    Post subject: Reply with quote

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 Smile
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina

PostPosted: Fri Sep 03 10 4:18 am    Post subject: Reply with quote

LOL

Love these recipes!

You can tell the folks who do everything themselves...and those who don't care about consistency. LOL
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
Poppa's PTL Club
BBQ Super Pro


Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA

PostPosted: Fri Sep 03 10 4:26 am    Post subject: Reply with quote

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.
_________________
I likes to eat 'da pig!
Acts 11:5-9
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Sep 03 10 5:01 am    Post subject: Reply with quote

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 Shocked
All I was asking was for a starting point.
EXCUSE ME Exclamation I will not bother anyone in this area again.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group