So, we have another corps/winterguard/drumline weekend coming up, and, sure as taxes, we're expecting.....you guessed it...SNOW! Suprise! As my friend Chris likes to say," what is it about Legends' weekends that always brings the snow?" She's right. We deal...and hope we don't have too many leftovers.
As the drumline came through for lunch this past weekend, I got the best compliment...possibly to be nominated for quote of the year..." Chinese food?! I've died & gone to Legends!" Made me a happy girl!
Today I'll share my recipe for mac- &- cheese...use it to stay warm & toasty as you're shoveling a new snow subway tunnel...if it should snow that much...it is , after all, Michigan.
Mac & Cheese for 100
7 lbs. elbow macaroni
2 #10 cans GFS sharp cheddar cheese sauce (other kinds may be used, but won't give the same depth of flavor)
2 lbs. shredded cheddar cheese
1 loaf garlic bread, toasted, dried, & crumbled for breadcrumbs
1 lb. butter or margarine
3 C. sour cream
3 T. black pepper
Boil macaroni to al dente (@ 7 min) & drain, but do not rinse. Split macaroni into 3- 4 in. deep foil pans. Split butter into 3 pieces & mix into each pan of hot macaroni. Mix 1 C. sour cream into each pan of macaroni, as well as pepper. Then split the cans of cheddar cheese sauce between the 3 pans, mixing in as well. Top with shredded cheddar cheese (split between 3 pans) and the garlic bread breadcrumbs. Bake in ovens at 350 for @ 35- 45 min., or until browned & bubbly. You may have to do in batches if you only have access to one oven.
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