Thank you to everyone that came out to our Mac & Cheese Cook Off! Congratulations again to our winner, Dave Allen. We've been getting lots of requests for our recipes, so here they are. Enjoy!
Dave’s Rainy Day Mac & Cheese
1 box Penne Pasta boiled and drained
½ Stick of butter
Salt and Pepper to taste
Cheese –Sharp Cheddar, Mozzarella, Colby Jack, Muenster. Approx. 1 Cup of each
2 Cups Milk and a little flour to make the sauce
1 package of Bacon cooked and chopped
Green onion chopped
Melt butter, add in 3 tbsp. of flour... Whisk. Add in milk and heat up just below boiling, stirring constantly. Slowly add in cheese... handfuls at a time. Mix together until smooth. Save ½ cup of cheese. Stir in 1 tsp of sea salt.
Mix boiled penne with cheese sauce. Then mix in the remaining ½ cup of cheese.
Bake for a half hour, then completely cover the top with crispy chopped bacon and green onions. The salt from the bacon should balance out with the minimal salt I use in the recipe.
George Roberts’ BRC Mac & Cheese
1 lb of Large Elbow Macaroni – No. 74
8 TBSP of Unsalted Butter
1/2 cup of Corn Starch
5 cups of Whole Milk
6 Cups of shredded Sharp Cheddar Cheese
6 Cups of shredded Colby Longhorn Cheese (reserve 4 cups)
2 TBSP of Ranch Dip Mix Powder
1/4 tsp of Ground Cayenne Red Pepper
1/4 tsp of Paprika
20 slices of cooked & medium-chopped Maple Sliced Bacon
2 cups of Panko Bread Crumbs
Cook pasta in salted water according to directions. Drain and set aside.
Cook bacon according to directions. Medium chop and set aside.
Place butter in a large pot and melt on medium heat. Add corn starch and stir with whisk for two minutes. Slowly add milk and continue to whisk while mixture thickens slightly. Add cheese one cup at a time and melt into mixture while whisking before adding next cup. Once all cheese has melted, take off heat. Stir in Ranch Dip Mix Powder, Cayenne Red Pepper and Paprika. Add 2/3 of the chopped bacon to the mixture and then all of the pasta. Stir until well blended.
Pour pasta and cheese sauce mixture into a large tray or casserole dish. Sprinkle remaining 1/3 chopped bacon on top of pasta and cheese. Next, layer reserved 4 cups of Colby Cheese on top of bacon. Then layer Panko bread crumbs on top of the cheese.
Bake 15 to 20 minutes at 375 degrees in oven, until cheese has melted and bread crumbs are slightly browned.
Marie’s Smoky – “Bacon-y” Mac & Cheese
1 pound medium shells (cooked to 2 minutes less than al dente and tossed with a little olive oil)
1 pound bacon (cooked well done until it crumbles)
6 TBSP flour
6 TBSP butter
3 cups milk (cold)
½ cup heavy cream (cold)
½ pound Cooper Cheese (shredded)
½ pound Smoked Gruyere (shredded)
¼ pound White American (shredded)
1 tsp salt
½ tsp black pepper
Dash of tabasco sauce
1 cup Panko bread crumbs
½ cup grated Romano Cheese
1 tsp smoked paprika
½ cup grated sweet onion
3 TBSP butter (will have to melt)
Cook Noodles – slightly less than al dente – rinse – drain and coat with olive oil
Melt butter, add flour, salt & pepper
Cook until paste is golden and then cook for 2 more minutes
Slowly wisk in cold milk and cream
Remove from heat add grated cheeses and tabasco and wisk until melted
Grease pan – add noodles and crumbles bacon and pour cheese mixture over and mix …
For topping - Melt butter – cook down onions - add Panco, Romano, paprika and spread on top of noodles. Bake 15-20 minutes until brown and crispy on top.
Nicole’s Cheesy Shells and Greens
12 ounces medium pasta shells
1 tbsp. butter
2 tbsp. flour
1 ¼ cups whole milk
1 tbsp. Dijon mustard
½ ground nutmeg
2 bags extra-sharp shredded cheddar cheese
1 bag of spinach leaves
Cook the pasta according to the package directions.
Meanwhile, melt the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes; whisk in the milk. Cook, stirring occasionally, until slightly thickened, 5 minutes.
Whisk in the mustard, nutmeg, cayenne (if using), 1 cup of cheddar, ½ tsp salt and ¼ pepper. Add the pasta and spinach and toss to combine.
Heat broiler. Transfer the mixture to a 1 ½-qt broiler proff baking dish or four 12 oz ramekins. Sprinkle with the remaining ½ cup cheddar and broil until golden brown, 3 to 4 minutes.