I think I left you with the fact that as I was trying to make a chocolate sauce last week, I managed to scorch it, sigh, which meant I had to start all over again. But I made it. I got another sauce done and on the cake and it was good. We also did our usual crazy last-minute stuff and managed to get the food ready and waiting for our people to come and eat. The menu this week was:
Mac and Cheese
Chicken and Rice Casserole
Sliced Red and Yellow Tomatoes
Sliced Bread and Fresh Home Made Butter
|Mac and Cheese|
|Chicken and Rice Casserole|
|Home Made Butter and Bread|
And I have to say that the Mac and Cheese was really good, and just to give you an idea of how much I made, here’s the recipe, but please remember I eyeballed a lot of this, and added until it tasted right.
3- 3 pound boxes of Elbow Macaroni, cooked. (this really makes a lot, each box serves 24)
1 lb. grated Monterey Jack Cheese
1 lb. grated Cheddar Cheese
1/2 lb. grated Sharp Cheddar Cheese
Toss the grated cheese with a couple tablespoons of cornstarch, keeps it from sticking to itself and, very important, keeps it from separating while cooking.
2 lbs. Velveeta Queso Cheese, cut into cubes
2 quarts Half and Half
4-6 tbsp. Cornstarch
1/2 cup yellow mustard, (could have been a little more, I was eyeballing it).
3 tsp. onion powder
1 tsp Cayenne powder.
1 1/2 packages of Panko Bread Crumbs
1 cup butter (approx).
Grease two large baking pans, I’ll have to measure them next week and let you know just how big they were, but anyway, then divide the cooked macaroni into the dishes, half into each one.
Divide the grated cheese into two portions, and add half to each pan of macaroni, give it a little stir, you don’t want it clumping up into one big cheesy clump. Then chunk up each one pound package of Velveeta and add the cubes to the hot macaroni, stir. Set aside while you make a white sauce out of the half and half and cornstarch. Then pour half of the white sauce over each pan of macaroni, give it a stir and top with the buttered Panko Bread crumbs. Bake until heated through, about 45 minutes or so, and the crumbs are browned a little. This made a lot, and it was very good. I’m actually going to be making this again, and taking it to a friends house for part of Easter dinner, so I’ll post the more reasonable proportions for a family size recipe later. However, if you’re making Mac and Cheese for a large group of people, this recipe is spot on.