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Southern Food

 

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In the Spotlight...

 

 

 

 

World's Best Mac N' Cheese

 

 (pics via google 2010/blogspot.com)

 

 We're on the verge of fall and football season is so dang close I can taste it.  My mind easily drifts to massive tailgates and parties.  In the south, tailgating is part of our lifestyle.  It's an art.  An what type of artist doesn't have some type of inspiration.  For us, it's grillin', fixins, and tea/booze in the tailgating world.  No matter what you're marinating, mac n' cheese is always a good idea...always.  So what if it's not the healthiest thing on the face of the earth, nothing is these days.  There are times where you've got to say "what the heck" I'm gonna eat it b/c I want it and it's ohhh so good.  For me, that's my mindset with bbq and mac n' cheese (especially this recipe).  I honestly try to watch what I eat and what size proportions I'm scarfing down; but there's always cheat meals.  So whether you're on your cheat meal or you just don't give a you know what sometimes, give this baby a try.  Made famous by Dave Roberts (formerly of Sam and Dave's BBQ1 and now of Community Q in GA), this recipe will change your life...literally.  It's too quick and too easy not to give it a try.

 

Community Q’s Three Cheese Mac and Cheese

 Hands on: 15 minutes Total time: 1 hour Serves: 4

 

Chef-owner David Roberts, formerly of Sam & Dave’s in Marietta, is as famous for his macaroni and cheese as he is for his beef brisket. His new ’cue joint, Community Q in Decatur, offers his three-cheese rendition.

 

Ingredients:

 

Salt

1 (16-ounce) box rigatoni noodles

 8 ounces shredded sharp cheddar cheese, divided

 8 ounces shredded Monterey Jack cheese, divided

 4 ounces grated fresh Parmesan cheese, divided

 2 cups heavy cream

 Freshly ground pepper (if desired), to taste

 

Directions:

 

Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat and season with salt. Add pasta and cook until just tender, about 12 minutes or according to package instructions. Drain well in a colander without rinsing.

 Transfer the pasta to a large bowl. Add half the cheddar, Monterey Jack and Parmesan, reserving the rest for the top. Add heavy cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Transfer the noodle mixture to a medium buttered gratin dish or casserole. Sprinkle remaining cheddar, Monterey Jack and Parmesan cheeses on top. Bake until bubbly and golden brown, 30 to 45 minutes. Remove to a rack to cool slightly before serving.

 

Per serving: 1,400 calories (percent of calories from fat, 58), 57 grams protein, 90 grams carbohydrates, 3 grams fiber, 90 grams fat (56 grams saturated), 295 milligrams cholesterol, 1,236 milligrams sodium.
 

 

 

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