Hometown Buffet Macaroni Cheese Copycat Recipes

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HOMETOWN BUFFET MACARONI & CHEESE (COPYCAT)



Hometown Buffet Macaroni & Cheese (Copycat) image

My reverse-engineered recipe for Hometown Buffet's "Creamy Macaroni and Cheese", as requested by a "fan". Recipe may be doubled and baked in a 9" x 13" baking dish.

Provided by The Spice Guru

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

3 quarts boiling water (unsalted)
2 cups dry elbow macaroni
2 tablespoons margarine
1 1/3 cups skim milk (or 50% milk with 50% water)
1/8 teaspoon white pepper
1 pinch cayenne pepper
1 pinch garlic powder
1 (8 ounce) jar Cheez Whiz or 0.5 (15 ounce) jar Cheez Whiz
8 ounces shredded medium cheddar
2 tablespoons powdered parmesan cheese
1/3 cup shredded medium cheddar

Steps:

  • BOIL 3 quarts salt-free water in a 4-quart pot; ADD 2 cups uncooked elbow macaroni; SCRAPE bottom immediately with a wire whisk to avoid sticking; BOIL macaroni for 8-10 minutes.
  • POUR macaroni into colander in sink (remove all pasta from bottom of pot); RINSE macaroni and pot with cold water; ALLOW to drain.
  • RETURN empty pot to a new burner stovetop over medium-low heat; ADD 2 tablespoons margarine and allow to melt, then add 1 1/3 cups skim milk (or 50% milk with 50% water), 1/8 teaspoon white pepper, 1 pinch cayenne pepper, and 1 pinch garlic powder.
  • RAISE heat to medium until heated; ADD the contents of one (8 ounce) jar Cheez-Whiz (or half the contents of one 15-ounce jar), scraping all contents from jar using a flexible spatula; ADD 8 ounces shredded medium cheddar cheese.
  • WHISK mixture often without letting mixture boil, until thickened and glossy in appearance.
  • ADD rinsed drained macaroni; FOLD mixture together until well-blended.
  • POUR mixture into greased 8 x 8 baking dish.
  • BAKE at 300°F for 15 minutes.
  • REMOVE from oven with oven mitts; SPRINKLE top with 1/3 cup shredded medium cheddar cheese; ALLOW to set just long enough for the cheese to melt.
  • SERVE and enjoy.

RESTAURANT STYLE MAC AND CHEESE



Restaurant Style Mac and Cheese image

Excellent restaurant-style macaroni with cheese that knocked me away!

Provided by sal

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 ½ cups macaroni
6 ounces processed cheese, shredded
½ cup shredded Cheddar cheese
2 tablespoons heavy cream
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 34 g, Cholesterol 58.6 mg, Fat 18.9 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 11.1 g, Sodium 622.8 mg, Sugar 3.8 g

LONGHORN STEAKHOUSE MAC AND CHEESE



Longhorn Steakhouse Mac and Cheese image

Make the delicious Longhorn Steakhouse Macaroni and Cheese Recipe from home with this easy and delicious recipe. Filled with white cheddar cheese, parmesan cheese, and bacon bits - this will be the star of any dinner or buffet table! 

Provided by Katie Clark

Categories     Copycat

Time 1h

Number Of Ingredients 15

4 cups water
16 ounces elbow macaroni
1 teaspoon paprika
2 teaspoon salt
2 teaspoon pepper
1 teaspoon ground mustard
4 Tablespoons salted butter + 2 tablespoons flour
3/4 cup heavy cream
12 ounce can evaporated milk
2.5 cups shredded white cheddar cheese
1 cup shaved parmesan
Bacon bits
1 cup bread crumbs
2 teaspoon parsley
4 tablespoons butter, melted

Steps:

  • FOR STOVETOP Bring the water to a boil and cook macaroni noodles until al dente (refer to noodle package for these instructions - usually around six minutes). In the meantime, melt butter in a pan and make a roux with 1 Tablespoon of flour. Add in the heavy cream and evaporated milk and whisk until incorporated with the roux. Add in cheeses and seasonings and stir constantly over medium heat. Once noodles are done cooking, drain the water (reserving 1/2 cup) and mix the pasta into the cheese mixture. Stir over medium heat for a couple of minutes to thicken the sauce slightly. Add water to thin the sauce. CONTINUE TO FOR BOTH METHODS SECTION. FOR INSTANT POTAdd 4 cups water, elbow pasta, paprika, salt, pepper, and ground mustard to the Instant Pot bowl. Stir and make sure the pasta is covered with the broth. Put lid on and set to manual high pressure for four minutes. After the timer goes off, release all the pressure. Once the pressure has been released, mix in the heavy cream, evaporated milk and butter Slowly mix in the cheeses until totally incorporated. It may be a little liquidy - this is okay Mix in bacon bits. Continue to the FOR BOTH METHODS section below FOR BOTH METHODSPreheat oven to 350 degrees. Transfer pasta to large baking dish Mix together the parsley flakes with the bread crumbs, bacon and butter and top the pasta. Bake covered with tin foil for about 30 minutes. Remove tin foil and bake for an additional five.

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