For Susan, who lamented that since this icon of a Madisonville, Cincinnati, restaurant is closing, she won’t be able to enjoy Bill Thomas’, who is the proprieter, Mac & Cheese. Well, Bill did share but he didn’t break it down for the home cook. I’ll try & do that at a later date. Meanwhile, here you go.
BBQ Review’s Famous Mac & Cheese
6 gallons whole milk
18 pounds macaroni
5 pounds butter
8 cups flour
1-3/4 cups salt
2 oz. black pepper
2-1/2 pounds diced onion
10 pounds shredded cheddar
10 pounds Velveeta cheese, cubed
Heat 4 gallons milk in double boiler to 190 degrees. Boil macaroni in 2, 10 gallon stock p ots. Melt butter in 10 gallon stock pot. Add onion to butter, cook until translucent. Add flour, salt and pepper to butter & onion mixture with whisk and cook until flour is light brown. Add hot milk and stir until thick.. Add cubed Velveeta, stir until blended. Add 2 gallons cold milk, stir until blended. When macaroni is cooked, drain and chill with cold water. Drain completely. Add 2-1/2 pounds cheddar to macaroni and blend in. Add macaroni to cheese sauce. Put in pans and top with cheddar. Makes a whopping 120 pounds.