Cooking Help! (Macaroni Edition)

[Jester]

My friend is having a holiday dinner/party Tuesday night, and is serving some lobsters he's getting a deal on. I asked him if he wanted me to bring anything, and he said I didn't have to, but if I wanted to, I could bring a side dish. My original thought was that I would make some coconut rice, which I have made before with some success, but the problem is that I am working Tuesday during the day, so I need to make something that is either cold or can be set in the fridge and reheated or prepped and put in the fridge and then just put in the oven at the last minute. Coconut rice does not qualify for this. So we started brainstorming.

Now, I know I can make my tropical cranberry sauce in no time flat, and it will be awesome, and I going to do that. But during our brainstorming, I suggested macaroni and cheese with bacon. And he thought that sounded great.

So I've been doing some research into recipes for the mac, and have come across some that might just work. Some are in a crock pot (enabling me to cook it while I am working), some are in the oven. This one in particular sounded tasty to me. However, I have never before made homemade mac & cheese--just the stuff out of the box, according to directions. So what I need to know is can I prep the above recipe, put it in the casserole dish, stick that in the fridge for a day, and then bake it right before the party, after I get out of work? Or have someone at my friend's place pop it in the oven and bake it for me? And if I can do that, do I need to adjust the baking time to reflect that it is cold going into the oven, rather than room temp or warm as it would be if I cooked it right after prepping it?

So, Macaroni Chefs....help a brother out!

[BookstoreEscapee]

My quick search came up with this.

The last two comments on the bottom:

I would like to try to prepare this dish ahead of time for a holiday dinner. Any suggestions? Can it be prepared, frozen or refrigerated and then baked later?

if you're talking ahead of time for Thanksgiving, freezing is not a good idea at this point.

but yes it does well when made ahead BUT the cooling / reheating will make the sauce a bit thicker - so make it extra runny at the outset to compensate.

[MaggieTheCat]

Would you have time to boil the pasta (only takes about 10-15 minutes) the day that you're going to serve the dish? The reason I ask is because you can make the sauce ahead of time and store it in the fridge, and also bake or fry the bacon to your preferred doneness ahead of time, and put it all together and bake it the day of the dinner. But making and combining everything and then refrigerating it overnight may cause the pasta to get mushy, and/or the bacon to get soft, even if you cook it up crispy. I have made salads and such that have bacon in them, and after sitting in the sauce overnight, the bacon tends to get mushy and, to me, is not nearly as good as if it were fresh. I would even go so far as to say to serve the bacon on the side so everyone can put their own on their individual servings and it would stay nice and crispy that way.

Anyway, if you can't make the pasta the day of the dinner, then I'd suggest only boiling it until it's about half done. Then combine it with the sauce and refrigerate overnight, and the pasta will still absorb some of the liquid in the sauce, but since it will only be half done, it shouldn't get overly mushy. It should finish cooking when you bake it. Like BE suggested, you may want to add a bit of extra milk when you make the sauce (not too much, you don't want it soupy -- maybe about 1/4 cup or so. You can always add a little milk before or even while you're baking it if it looks too dry.)

[Jester]

I am beginning to think the mac & cheese idea is going to be about as practical as the coconut rice idea.

So, that brings me to the obvious followup question: what would be a good side dish for lobster, that I could prepare ahead of time, refrigerate, and then heat up, OR prepare ahead of time because it is a cold dish so I could keep it in the fridge, OR that I could cook in a crock pot while I am at work?

[MaggieTheCat]

Do you like cream corn? Wait, don't answer that. I have a recipe for homemade cream corn that is absolutely nothing like the stuff you get out of a can. If you like canned cream corn, I guarantee you will like this. If you don't like canned cream corn...I'd still be surprised if you don't like this. It is thick, creamy, and sweet. If you've ever been to a southern BBQ chain called Rudy's Country Store and BBQ, it is almost identical to their cream corn. I usually make a big batch of it once every couple weeks and it lasts just fine in the fridge and reheats well in the microwave. You could also reheat it on the stove or throw it in a crockpot on low to heat it through. Anyway, here is the recipe:

http://allrecipes.com/Recipe/Cream-C...er/Detail.aspx

The only thing I do different from the recipe is to omit the parmesan cheese. It's not a bad addition, we just prefer it without. I could also recommend some good jell-o or fruit salads, but I think you mentioned that you're already bringing a cranberry salad.

[Jester]

I have to be honest. While I love corn, I despise creamed corn. Just like I love spinach but loathe creamed spinach. And I have not just had the creamed variety either, as I have eaten at and worked at restaurants that served such things. I don't know why I don't like creamed veggies, but I don't. Just like I like eggs and I like chicken, but I really don't like egg salad or chicken salad.

I know. It's weird. But I never claimed to be normal!

Any other suggestions?



EDITED TO ADD: I just saw this.

I think you mentioned that you're already bringing a cranberry salad.

Tropical cranberry sauce, actually.

[Food Lady]

I automatically think of asparagus. Can you use the broiler in your friend's oven when you get there? Wash and trim the spears the night before and refrigerate. Bring them in a baking dish along with a bottle of extra virgin olive oil. Drizzle it on them and broil for 10 minutes or so. All they need is maybe a sprinkle of sea salt. I have eaten pounds of it for dinner this way, and little else.

[MaggieTheCat]

Jester, I know you don't bake, but how about some kind of quick break, like corn bread or lemon bread? I have recipes for both if you're interested. The lemon bread can be made plain, with poppyseeds, or with cardamom.

[Barracuda]

Here ya go. My homemade mac and cheese recipe, no baking required, can be done in 30 minutes.

2 cups macaroni
Salt
2 tbsp butter
2 tbsp flour
1 cup milk (skim for thinner sauce, 2% for thicker sauce)
About 1/3 of a loaf of cheddar, cubed, or a medium size bag of shredded cheese (sharper it is, more flavor it has the mac will have)
Celery salt

Cook macaroni according to directions on package (Tip: adding a few drops of cooking or olive oil to water while cooking prevents macaroni from clumping together.) Add salt to water (several pinches/shakes) while macaroni is cooking.
In medium pan, melt butter. Add flour and stir until smooth paste forms. Add milk and bring to boil over medium heat, stirring constantly until flour combines with milk and thickens. Drain macaroni once cooked and rinse with hot water. Set aside. Add cheese to sauce and stir over medium heat until cheese is melted (You would also want to add the bacon to the sauce at this point, or cut up kielbasa or hot dogs work too,) and add celery salt to taste. Combine macaroni and sauce and stir until mixed thoroughly. Serve.

If you want more mac and cheese, just double or triple the recipe ingredients. If you cook the sauce and macaroni at the same time, the macaroni should be done about the same time that the sauce is ready. I have made this recipe start to finish in as little as 20 minutes.

As for other side dish ideas? You could crock some soup (maybe find a crock pot recipe for clam chowder or some other seafood soup you could prepare ahead of time and then just crock for 8 hours.)

[Barracuda]

Also, this recipe heats up just fine if you refrigerate it and either microwaved it or popped it in the oven for a few minutes on medium heat prior to serving.

[jnd4rusty]

I have two different pasta recipes that you may like:

The 1st one has many veggies and tastes awesome, you will need-
cherry tomatoes- or you could cut up regular tomatoes
celery (about three stalks)
radishes (about 5 or 6)
red peppers (1)
green peppers (1)
yellow peppers (1)
cucumber (1 large or two small)
red onion (about half, you don't want to over power the other veggies)
black olives (one large can, sliced olives-you can omit if you don't like olives)
snow peas pods (1 small package)
Rotini pasta (the colorful ones are pretty nifty with the color of all the veggies) (I use 1lb box)
Italian dressing (1 bottle-no specific brand, you probably can use any brand or type of Italian dressing)

cook the pasta and cool under cold water (don't cool the pasta in the fridge because it will clump up)
chop all the veggies into bite size pieces, mix pasta, veggies and Italian dressing all together, put a pinch of salt and a couple pinches of pepper, Refridgerate until ready to eat. It is a fabulous salad.

Macaroni salad
I make this all the time in the summer, it is a family favorite.

elbow macaroni (one pound box)
mayo (real mayo, not Miracle Whip)
frozen peas (1 bag)
onion (about a half)
celery (about three stalks)
pickles
mustard
sugar (or Splenda if you don't do sugar)
cheese ( I use sharp cheddar cheese cut in small cubes)

I usually will place my frozen peas in the collander and then drain my cooked macaroni on top, that way the hot water thaws my peas, rinse well with cold water until no longer warm.
chop onion, celery, pickles and cheese-mix mayo, mustard, a little pickle juice (not much so you don't get watery sauce) sugar, salt, and pepper, mix all together and place in fridge. It tastes better after it has been refriderated. You can use whatever you like in the salad, sometimes I add chopped tomatoes. Just use your imagination. I don't have a specific amounts of mayo or mustard, but don't use too much mustard, just play with it so that it is creamy and not dry. Also I don't have a specific amount of sugar or splenda, just play with it until it has a nice sweet and sour taste. If you make the sauce (everything but pasta) at least a day before and refridgerate then the flavors will meld together and makes it taste even better.

I hope this helps you Jester, by the way I love reading your posts!!

[ta2ooed1]

Here's my favorite mix it up ahead of time and then bake when ready, it's cheesy potatoes so somewhat similar to what you had in mind orginally. Everytime I make it people go nuts

2 cups shredded american or cheddar cheese
1 8oz carton sour cream
1 can cream of chicken soup
1 cup chopped onion
1/4 cup melted butter
salt, pepper and garlic powder to taste
1 large bag frozen shredded hash browns thaw 30 min.
mix cheese, sour cream, soup, onion and butter
fold in hash browns spread in greased 9X13 dish
bake 350 for 1 hour

you can add extra cheese, green chillies, mushrooms, green peppers or really anything else you'd like

[Jester]

Jester, I know you don't bake, but how about some kind of quick break, like corn bread or lemon bread?

It's not just that I don't bake. I don't like baking, and the idea of me baking is kind of like watching Randy Johnson in the batter's box...very awkward, and uncomfortable to watch.

...maybe find a crock pot recipe for clam chowder or some other seafood soup...

Oooo! Great idea! Crock chowder! I am absolutely going to look into that!

Also, this recipe heats up just fine if you refrigerate it and either microwaved it or popped it in the oven...

I HATE microwaves, and will not use them to heat up a dish *I* have cooked. I really only use my roommate's microwave to melt butter, heat up water, or (very rarely) make some crappy microwaveable food, when I am both desperately lazy and desperately hungry. Microwave....yuck!

I have two different pasta recipes that you may like:

The 1st one has many veggies and tastes awesome...

This one sounds so like my style and what I need logistically. I think I may steal it!

black olives (one large can, sliced olives-you can omit if you don't like olives)

It has been well-documented in here that I loathe olives. When a recipe calls for olives, I do one of three things:
--omit them completely.
--substitute capers for them.
--leave them in for my friends who like olives.

In this case, I would probably go with option 1, as I am not certain how capers would work with that salad.

I hope this helps you Jester, by the way I love reading your posts!!

I think it may....and thanks for the compliment!

Here's my favorite mix it up ahead of time and then bake when ready, it's cheesy potatoes so somewhat similar to what you had in mind orginally.

Actually, someone last night at a wine party I was at suggested a potato gratin.

So right now I am definitely making my Tropical Cranberry Sauce, I am considering the pasta salad above, and/or a crock pot chowder of some sort, and/or a potato gratin, and/or something that occurred to me last night at the same party: ratatouille. A dish I have never made but one I believe I could not only make, but prep ahead of time and cook at party time, after I get off work.

I will keep y'all posted!


EDITED TO ADD: After a little research on the net, I have decided on a potato onion gratin recipe that can be prepped ahead of time, the aforementioned pasta salad (sans olives, of course), and my Tropical Cranberry Sauce. I'll let you know how they turn out.

[Barracuda]

Here is a crock recipe for New England chowder I found online for future reference; based on my personal experience cooking chowder, I would also recommend adding dill, ground rosemary (if you can't find pre ground simply use a pepper mill after removing the pepper and rinsing it out,) basil and celery salt instead of using regular salt (A lot of recipes for chowder use celery, but this gives a celery flavor without actually putting celery in the soup.) Also, I recommend cooking the onions and bacon with about a tbsp of minced garlic and throwing that into the pot as well.

* 4 (6 1/2 oz.) cans minced clams with juice
* 1/2 lb. salt pork or bacon, diced
* 1 cup chopped onion
* 6 to 8 medium potatoes, peeled and cubed
* 3 c. water
* 3 1/2 tsp. salt
* 1/4 tsp. pepper
* 4 c. half and half cream or milk
* 3 to 4 tbsp. cornstarch
* chopped fresh parsley, for garnish

Preparation:
Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
Top each serving with a little chopped parsley and serve with crackers or crusty French bread.

[Jester]

Thanks, Barracuda. I actually saw that very recipe when I was doing my research.

But in the end, I stuck to three (I know I said two, but fuck that) cold recipes: the cold pasta salad recommended earlier (with a few of my own twists), the tropical cranberry salsa, and chips with black bean and corn salsa. If I decide to not be lazy, all of that will be made tonight. If I decide to be lazy, it will all be made by tomorrow night.