The Most Decadent Mac & Cheese

The Most Decadent Mac & Cheese

This Delicious Recipe Is Not For The Faint Of Heart, This Is A Staple For Any Holiday Meal Or Even A BBQ!

Difficulty: Easy

Prep Time: 1 hour

Cooking Time: 1 hour

Ingredients

1 box macaroni 

3 cups heavy cream

1 stick cold butter, small cubes + 1 tbsp melt butter

1 cup shredded Gouda cheese

1 cup shredded Gruyere or Emmental cheese

1 cup shredded Fontina

1 cup shredded sharp Cheddar cheese

1 cup shredded white Cheddar cheese

1 cup shredded Mexican blend cheeses

1/2 cup grated Parmesan

1 cup of Velveeta cheese, cubed

1 level Tbsp garlic powder

1 level Tbsp onion powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp ground nutmeg

2 egg yolks (optional)

 

Topping 

1 Tbsp melted butter

1 cup Honey Panko bread crumbs

Cooking Tools

8 Terra Cotta Baking Dish or Baking Dish

Mixing bowl

All Clad large pot

Directions

Preheat oven to 350 Degrees F.  Cook macaroni according to directions on box.  Drain pasta and quick rinse with cold water.  Drain and dry completely your pasta and let it come to room temperature. In a large mixing bowl, add in; pasta, the cubed butter, cream, egg yolks and seasonings & mix, add cups of cheese one by one, folding it in as you put in each shredded cheese and Velvetta.  Grease bake dish or dishes with a little melted butter and place the macaroni in the dishes. Melt some butter and add to bread crumbs and toss, sprinkle on top of the macaroni .  Bake in oven for about 40 minutes until hot and bubbly and has a golden crust.

Serves 8-10

Garden Mac Salad

Garden Mac Salad
Goes Great With Anything You BBQ!
Difficulty: Easy
Prep Time: 2 hours, 30 minutes
Cooking Time: 20 minutes

Ingredients

1/2 box macaroni pasta

1 cup mayonnaise

1 carrot, small dice

2 celery stalks, sliced thin

1 cup onions, small dice

1/4 cup green onions, sliced

4 eggs, hard boiled, diced

1/2 cup frozen peas, thawed

1 tbsp vinegar

1 tsp super fine sugar

pinch smoked paprika

salt

pepper 

Cooking Tools

Medium mixing bowl

Small pot

Directions
Boil eggs, cool and peel.  Cook, drain and rinse pasta. In a mixing bowl, add cooked and cooled pasta, mayonnaise, vinegar, sugar and mix well.  Add in the rest of the ingredients and toss until well coated. Salt & Pepper to taste then chill for 2 hours.
Serves 4-6

Johnny Marzetti

Johnny Marzetti
Difficulty: Easy

Serve With Your Favorite Vegetables!

Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 cup green pepper diced
3⁄4 lbs. button mushrooms, cleaned and sliced
2 pounds lean ground beef
3 cups tomato sauce
1 cup stewed tomato
1 1/2 tbsp sugar
1 1⁄2 lbs. cheddar cheese, shredded
1 pound elbow macaroni, cooked and drained
salt
pepper

Directions
Sauté onion and green pepper in oil until limp, about 3 minutes.
Add mushrooms and fry until juices are released, about 10 minutes.
Add beef and cook, stirring, breaking up clumps, until no longer red.
Remove from heat add sugar and mix in tomato sauce, stewed tomato and all but 1 cup of cheese. 
Transfer to greased 9- by 13-inch baking dish and add macaroni.
Toss gently to mix., season to taste. Scatter remaining cheese on top. Bake, uncovered, in 350-degree oven until browned and bubbling (35 to 40 minutes).
Serves 8- 10

Lobster Macaroni & Cheese

Lobster Mac and Cheese
Difficulty: Moderate

Ingredients
Salt (at your discretion, it's for your taste! Remember, the cheese will add saltiness!)
1 tbsp vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
1 cup heavy cream
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups Gruyere cheese, grated
2 cups extra-sharp Cheddar, grated
1 cup Monteray Jack grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups Panko bread crumbs

Directions:
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk and cream in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, Monteray Jack,  salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the Panko 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.