Crusty Mac and Cheese

Hosting a football party for friends and family is a big responsibility. Each year, more than 100 million people watch the championship game of the National Football League.

In fact, according to Nielsen, 111.3 million people in the United States tuned in to watch the New England Patriots’ thrilling and historic comeback victory in 2017.

While people anxiously anticipate watching the NFL’s biggest game of the year, many are equally excited to attend parties where they can watch the game with loved ones while enjoying delicious food and drink.

Some party hosts may prefer to have their parties catered, while others enjoy getting in the kitchen to prepare some homemade foods for their guests. Hosts among the latter group can prepare familiar crowd favorites that are sure to please, such as this easily-prepared recipe for “Crusty Mac and Cheese” from Neal Corman’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press).

Crusty Mac and Cheese

Serves 4–6

Ingredients

• 1 pound elbow macaroni

• ½ teaspoon kosher salt

• 1/8 teaspoon ground white pepper

• ½ cup chicken stock

• ¾ cup heavy cream

• ½ tablespoon Worcestershire sauce

• ½ tablespoon hot sauce

• ½ tablespoon Creole mustard

• ¼ cup Cheez Whiz

• 8 ounces sharp cheddar cheese, shredded

Directions

Heat the oven to 350 degrees. Grease a 2-quart baking dish.

Boil the macaroni in a 2-quart saucepan filled with water, until it is al dente, or still has some snap when you bite it. Strain the pasta and rinse thoroughly with cold water. Set aside.

Combine all remaining ingredients except for the shredded cheese in a medium saucepan over medium heat. The mixture should be barely simmering. Whisk periodically. Cook for 7–10 minutes.

In a large mixing bowl, combine the cheese sauce with the pasta and about one-third of the shredded cheese. Transfer to the baking dish, cover with the remaining shredded cheese and bake covered for 10 minutes.

Uncover and bake for 15 minutes more, or until the top is golden brown.

Buffalo Chicken Dip

Taste of Home

Serves 16

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1 cup cooked chicken breast

• ½ cup Buffalo wing sauce

• ½ cup ranch or blue cheese salad dressing

• 2 cups shredded Colby-Monterey Jack cheese

• French bread baguette slices, celery ribs or tortilla chips

Directions

Heat oven to 350 degrees.

Spread cream cheese into an ungreased shallow 1-quart baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

Bake, uncovered, 20–25 minutes until cheese is melted. Serve with baguette slices.

Yield: 2 cups

Beer and Brats Nachos

Taste of Home

Serves 12

Ingredients

• 1 package (14 ounces) fully cooked smoked bratwurst links, sliced

• 2 ¼ cups frozen pepper and onion stir-fry blend

• 3 cups (12 ounces) shredded cheddar cheese

• 2 ½ teaspoons all-purpose flour

• 1 cup chopped onion

• 1 teaspoon olive oil

• 1 garlic clove, minced

• ¾ cup beer or beef broth

• 12 cups tortilla chips

Directions

In a large skillet, saute bratwurst for 1 minute. Add stir-fry blend; cook 3–5 minutes longer or until vegetables are tender. Set aside and keep warm.

In a large bowl, combine cheese and flour. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beer; heat over medium heat until bubbles form around sides of pan.

Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.

Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately.