Print this Post

BBQ Review’s Famous Mac & Cheese

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.

Permanent link to this article: http://abouteating.com/bbq-reviews-famous-mac-cheese/


  1. Denise

    Rita have you managed to break this recipe down as of yet ???? please email me if you have ~~ much appreciated ~`great you Tube channel by the way

    1. Rita Heikenfeld

      It’s up now!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>