Recipes

[Hopein24]

Has anyone ever made the Mac and cheese from the lady on QVC's recipe? Not sure if her name is Caroline??? If so, was it really good?

[KatieB]

Her name was Carole.  I've never made it.  It's too many ingredients for me....

Carole’s Mac and Cheese

2lb. of penne or rigatoni

Boil to al dente, rinse, reserve.

3 c. heavy cream

6 c. alfredo sauce, either homemade or store bought, reserving 1 cup

1 c. orange cheddar, shredded

1 c. white cheddar, shredded

1 c. fontina, shredded

1 c. mozzarella, shredded

1 c. gruyere, shredded

salt and pepper to taste

16 slices imported provolone

Mix half the cream, sauce and shredded cheeses together with half the pasta, place in oven baker, unbuttered.

Layer on 8 slices of the provolone

Mix the other half of cream, sauce and shredded cheese with remaining pasta, pour on top of first pasta and provolone layer.

Pour reserved 1 cup alfredo sauce.

Layer on 8 slices of provolone

Cover in foil, bake at 325 degree oven for 30 minutes

Remove foil and broil for about 5 minutes until golden brown.

[KatieB]

This is the recipe I use:

Baked Macaroni and Cheese

Ingredients

3 cups dry elbow macaroni

4 Tbsp salted butter

2 (370 mL/12 oz) cans evaporated milk

1/3 cup milk of choice

2 large eggs

1/4 tsp garlic salt

4 cups cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1 tsp paprika

Instructions

Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente. Drain and return to the pot. Add in the butter and stir until the butter is melted. Set aside.

In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. In a separate bowl, mix together the cheeses.

Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.

Layer 1/3 of the macaroni, then 1/3 of the cheese. Repeat with the remaining macaroni and cheese mixture. Pour the milk mixture over top. Sprinkle the paprika evenly on top.

Bake in the preheated oven for 25-30 minutes.

**Note:  I don't like evaporated milk , so I substitute whole milk for 1 can of the evap milk.

[RespectLife]

@Hopein24 

Ever since I found that recipe, I have made it TONS of times for special events.

Using Alfredo sauce instead of making your own Roux is a HUGE time saver!

I usually make 1/2 recipe.

It is requested and requested all the time by everyone I know.

You can't go wrong w/ that recipe.  The slices of provo really make it FAB!

I don't quite follow the recipe directions......

I just mix all my cheeses and alfredo sauce in the pot I just made the pasta.  Drain the pasta into a collander and use that pot again.  Mix everything except the provo.  Add the pasta.

They just layer as instructed with sliced provo in between.

To me, it made no sense to mix half of the ingredients...then mix the other half.  Just do it all together and save even more time.

I do NOT bake for 30 mins....I just warm it up to eating temp so everything is nice and gooey.

[Hopein24]

@KatieB  Thank you! Sounds pretty expensive to make.

[Hopein24]

@KatieB @This looks great and more my speed. Thanks so much. 

[RespectLife]

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@Hopein24 wrote:

@KatieB  Thank you! Sounds pretty expensive to make.

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@Hopein24 

I use Ragu Classic Alfredo sauce from Wally and pay only $2.24 per jar.

I don't think that is too bad.  Of course, good cheeses are higher cost.

I don't use generics for this since it is only made for special events...I want the best quality.

Keep in mind.....as written that is a huge recipe.  That's why I make 1/2.

Just 1 lb of elbows/pasta.....and half of the other ingredients.

2 pounds of pasta is quite large!!!  I served 1/2 recipe for Thanksgiving and had 34 people....(of course other sides) and half recipe was plenty....although there was only about 1 spoonful left.