Dave Poes Mac And Cheese Food
DAVE POE'S MAC AND CHEESE
Categories Cheese Thanksgiving Side Casserole/Gratin Bake
Number Of Ingredients 6
Steps:
- Preheat oven to 350
- Cook pasta in water that takes like sea water, al dente
- Drain, don't rinse pasta
- Immediately put in large mixing bowl
- Add cream, 2 cups of cheddar, 2 cups of jack, 1 cup of parm
- Pour into baking dish
- In small bowl, mix remaining cheddar and jack and sprinkle on top
- Sprinkle remaining parm on top
- Bake for 30 min
DAVE ROBERTS' MAC & CHEESE
This is the baked macaroni and cheese recipe from our favorite BBQ joint in Georgia, Sam and Dave's in Marietta. It was originally printed in the Atlanta Journal-Constitution. It's perfect for a crowd or just anytime. Prep time includes boiling the pasta.
Provided by sarikat
Categories Cheese
Time 55m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
- Transfer pasta to a large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
- Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.
Nutrition Facts : Calories 474.7, Fat 31.4, SaturatedFat 19, Cholesterol 132.3, Sodium 392.9, Carbohydrate 28.9, Fiber 1.2, Sugar 1, Protein 19.5
SAM AND DAVE'S RICH AND CREAMY RIGATONI 'N CHEESE
This gem of a find was originally printed in the Atlanta Journal-Constitution. It is the baked macaroni and cheese recipe created by Dave Roberts for his and Sam's BBQ restaurant in Marietta, Georgia. This rich, creamy and decadent mac 'n cheese is the best I have ever had BAR-NONE! I have always started with a béchamel sauce...
Provided by Kelly Williams
Categories Pasta Sides
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. In large pot, bring water to boil, add 1 Tbl. salt. Boil rigatoni noodles according to package directions. Once cooked, drain but do not rinse the pasta. While pasta is boiling, grate cheese. (Start while water is heating.) Drain pasta well, shaking and tilting to remove all of the water, then pour pasta into large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, and all of the the heavy cream. Stir well to combine, season with pepper and more salt to taste. Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top, sprinkle nicely with paprika, pepper and parsley for pretty color, and bake for 30 minutes until golden brown and bubbly.
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