Dave Poes Mac And Cheese Food

DAVE POE'S MAC AND CHEESE

Dave Poe's Mac and Cheese image

Categories Cheese Thanksgiving Side Casserole/Gratin Bake

Number Of Ingredients 6

Ingredients

32 ounce Rigatoni
2 quart Heavy Cream
1 pound Sharp Cheddar Cheese, shredded
1 pound Monterrey Jack, shredded
.5 pound Parmesan, shredded
3 teaspoon Dry Mustard

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

Dave Roberts' Mac & Cheese image

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

Ingredients

1 (16 ounce) box rigatoni pasta
8 ounces sharp cheddar cheese, shredded
8 ounces monterey jack cheese, shredded
4 ounces parmesan cheese, grated
2 cups heavy cream
salt and pepper

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

Sam and Dave's Rich and Creamy Rigatoni 'n Cheese image

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

Ingredients

1 lb (16 oz.) box rigatoni pasta, i use barilla
1 Tbsp salt, I used kosher salt
8 oz extra sharp cheddar, weigh then grate
8 oz monterey jack, weigh then grate
4 oz parmesan, weigh then grate
2 c (1 pint) heavy cream
freshly ground salt to taste
fresh cracked black pepper to taste
*paprika, dried parsley and more pepper for top to garnish

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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