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Mac Truck Recipes!

Recipes

May 30, 2018

Cheese Sauce
Ingredients:

1 stick butter
1/2 cup flour
4 cups milk
4 cups cheddar cheese or any combination of desired cheeses
2 teaspoons salt
2 teaspoons white pepper

Directions:
Melt butter in a 4 qt.sauce pot. Gradually add and whisk is flour. Heat and whisk until thickened and blonde in color.

Add cold milk to roux, whisking until combined over medium heat. When bechamel begins to thicken turn off the heat.

Add the cheese, using an immersion blender; blend till smooth. Let the carry over heat from the sauce melt the cheese. No flame required.

Set aside to use immediately, or cool in refrigeration for later use.

Mac and Cheese
Ingredients:

1lb of elbow macaroni
Cheese sauce

Directions:
Boil elbow macaroni in a pot of salted water until al dente. About 7 minutes.

If serving immediately drain the pasta and combine with cheese sauce. equal parts by volume. Setup in a cast iron pan or casserole dish. Top with additional shredded cheeses, and bake at 375 for 15 min. or until bubbly and golden brown on top. Let rest for 10 min and then serve.

If making ahead:
Boil your macaroni until al dente, about 7 minutes. strain, toss with 2 Tablespoons of vegetable or olive oil, and spread out on a half size sheet pan. put in the fridge to cool.

In a large bowl, combine equal parts cold pasta, cold cheese sauce. Set up in a cast iron pan or casserole dish. Top with additional shredded cheeses and refrigerate until ready to serve.

Bake at 375 for 30 min, or until bubbly and golden.

Mac and cheese Bites
Directions:

Boil your macaroni until al dente, about 7 minutes. Strain, toss with 2 Tablespoons of vegetable or olive oil, and spread out on a half size sheet pan. Put in the fridge to cool.

In a large bowl, combine equal parts cold pasta, cold cheese sauce, and shredded cheddar.

In a half sized sheet pan with parchment paper and pan release, evenly spread the mac and cheese mixture. If desired weigh down with another half sized sheet pan on top (for more uniform bites) and freeze over night.

When frozen:

Turn out frozen sheet of mac and cheese on a cutting board. Cut desired shapes with a sharp knife or cookie cutter (not too big or they will take too long to heat through when cooking). Put frozen cut bites back in the freezer while you set up your breading station.

To bread
Ingredients:

4 cups flour
12 eggs whisked in a bowl
6 cups of dried potato flakes
6 cups salted potato chips

Directions:
In a food processor pulse potato chips until coarsely chopped, but uniform in size. Combine with potato flakes in a large bowl.

Set up you flour, egg, and crumb mixture in that order in large bowls.

In small batches, about 5 pieces at a time. Flour your mac and cheese wedges, shake off excess flour. Dip in egg, then coat in potato mixture evenly.

Return the finished breaded mac and cheese wedges to the freezer until ready to fry.

Fry at 350 until golden brown and hot throughout.

Serve with ranch, spicy mayo, or dipping sauce of your choosing.

Buffalo Chicken
Ingredients:

1lb of white meat chicken
4 cups franks red hot
1/2 stick of butter
1/4 cup ketchup
1/4 cup honey
1/4 cup brown sugar
1 T worchestershire sauce
1 T soy sauce

Directions:
Boil the chicken in a pot of salted boiling water, about 40 minutes. breaking up with a whisk until desired shredded consistency.

In a separate pot combine your sauce ingredients, over medium heat whisk until combined. add your shredded chicken and simmer for an additional 15 min. use to top your mac and cheese. garnish with crumbled blue cheese if desired.

Funnel Cake
Ingredients:

2 cups milk
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/2 stick (4 tablespoons) melted butter
Powdered sugar, for topping

Directions:
Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

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