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Mac n Cheese 4 Tailgate

Old 10-17-2018, 06:42 AM
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Default Mac n Cheese 4 Tailgate

We have a game this weekend and decided to do different flavors of m&c. First it is a 1 dish meal and second it puts food on the 21year olds stomach that helps absorb the alcohol. Typically, half the crowd are in their 20s. So, the wife wants a pesto chicken m&c, and the son wants a lobster and shrimp m&c. We will have 2 more that I am open to ideas/recipes for. I dont have the base recipe for the two picked out (hoping to mix the bases up). Do like a crispy top. What do you guys got?
Old 10-17-2018, 06:52 AM
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chipolte-bacon mac&cheese is awesome! i like the roland brand chipolte peppers the best if you can find them.

i use a 3-qt baking dish for casseroles and for that size dish, use a quarter cup of the chopped chipolte peppers. i personally like more, but they have a strong flavor...and use at least 12 slices of crumbled bacon! cheddar cheese on topped...always crispy!!
Old 10-17-2018, 07:10 AM
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I like mixing in some Gruyere cheese in any mac and cheese I make. I shave some fresh off a block, melt with some butter and milk and mix in with the rest of the mac and cheese. Definitely makes a distinct taste and I think it is pretty good. Even works with cheap Kraft M&C.
Old 10-17-2018, 07:11 AM
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Cooking ahead and transporting, or cooking on site? Skip the pesto. I like it, but many people get weirded out by green stuff.

We often do a crock pot version that turns out great. You can easily add proteins to it. We use it for tailgates, and use a "stay and go" crock-pot on the inverter in the truck. Consistency wise it is between mac & cheese from a box and the casserole version with eggs.

The base recipe is:
  • 16 ounces uncooked elbow macaroni (precook aldente)
  • 6 tablespoons butter, cut into cubes
  • 1 (12-ounce) can evaporated milk
  • 2 cups (480 ml) half & half
  • ½ cup (120 ml) whole milk
  • 12 ounces sharp cheddar cheese, shredded (about 3 cups)
  • 3-6 ounces sharp cheddar cheese, shredded (1-2 cups, for topping)
  • 8 ounces Velveeta cheese, cut into cubes (I substitute queso)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Mix the liquids and cheese (other than topping cheese) together in the crock pot. Add the noodles, and stir them in. Cook 2-3 hours. I you want to add shrimp/lobster, I would think adding it during the last hour would be best. At the end add the topping cheese for 15 minutes, and hit it with a torch if you want it browned.
Old 10-17-2018, 07:27 AM
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Love the suggestions. We are making ahead re-heat (and broil if needed) then put into chaffing dishes over steam. My son’s house is in the shadows of the stadium so we are more housegating. His kitchen is too small to do anymore than re-heat.

Chipotle/crumbled bacon/andouille has caught my eye. Add that to ABs recipe as well. Hmmm, keep them coming.
Old 10-17-2018, 08:14 AM
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My first thoughts went to bacon before I read the second post above. Chipotle flavor takes it to another level.... I don't know if I would do it in "good" mac and cheese, but I like canned tuna in my Annie or Kraft mac and cheese. Definitely prefer the lobster suggestion by your son. He has very good but expensive taste... hahaha

Mike
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Old 10-17-2018, 05:27 PM
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-Buffalo Chicken
-Pulled Pork
-Sausage (andouille, chorizo, Italian, or whatever)
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Old 10-17-2018, 05:41 PM
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Chili Mac N Cheese
Old 10-17-2018, 06:44 PM
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We've tested many recipes and many are good. To make them outstanding, add some good quality smoked Gouda (I like the Costco brand). We modify the Alton Brown recipe (link) with different add-ins, it's a solid base.
Old 10-18-2018, 04:19 AM
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Originally Posted by MorriesSon View Post
We've tested many recipes and many are good. To make them outstanding, add some good quality smoked Gouda (I like the Costco brand). We modify the Alton Brown recipe (link) with different add-ins, it's a solid base.
I know this is not a great proof source but we tried smoked Gouda m&c from Publix last night. It was really salty. Was that the cheese or the cook? Flavor seemed good until the salt hit.
Old 10-19-2018, 04:26 PM
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1/2 lb dry pasta shells

8 oz. evaporated milk

2 eggs beaten

1/2 tbsp yellow mustard

10 oz. fresh grated cheese "sharp cheddar is best".

4 tbsp of unsalted butter

Salt and Pepper to taste

A few dashes of Turmeric (optional)

Directions:

Cook pasta according to directions minus 1 minute, cut fire then drain and return to pot add butter to pasta allow to melt and toss to coat.

add milk and mustard to beaten eggs

turn on fire to low and add milk/egg/mustard mixture to pasta

with fire still on low, slowly add in cheese a little at a time until incorporated

Season to taste with salt pepper and turmeric
Old 10-19-2018, 05:36 PM
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Originally Posted by Ahoy Vay View Post


I know this is not a great proof source but we tried smoked Gouda m&c from Publix last night. It was really salty. Was that the cheese or the cook? Flavor seemed good until the salt hit.
Gouda itself is not usually salty. I would blame the chef in this situation.

It's a great melting cheese, smoked or not. Some of the smoked can be a bit "too" smokey. Or maybe I should say "too fake" smokey. Like liquid smoke fake. Choose wisely.
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Old 10-19-2018, 06:09 PM
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Hello, I know you won't believe this but if your near a microwave try the Stoufers in the frozen food section, very good and real easy.

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