Recipe: Famous Dave's Mac-n-Cheese and Baked Beans, and Copycat Stovetop Macaroni

FAMOUS DAVE'S BAKED BEANS AND MAC-N-CHEESE
Source: Fox 41, Louisville

"Famous Dave's shares two of their most popular side dishes..."

FAMOUS DAVE'S CHEESY MACARONI AND CHEESE

1 box frozen Stouffers Mac-N-Cheese, thawed
1 cup corn kernels
1/4 cup chopped jalapeno (sliced then chopped up)
1 tsp parsley
1 tbsp brown mustard
1 oz parmesan cheese, shredded
1 oz cheddar cheese, shredded

Empty mac-n-cheese into mixing bowl; stir in corn, jalapenos, parsley, mustard, and cheeses.

Bake in oven at 350 degrees F for 30 minutes or until temperature of item reaches 165 degrees or more.
DAVE'S FAMOUS BAKED BEANS

1 oz ground pork or ground beef
1 oz sausage meat
1 cup diced yellow onions
1 quart rich/sassy BBQ sauce
1 /4 cup chopped jalapeno (sliced then chopped up)
1 (10 oz) can beans

Cook meat and sausage over medium heat on stove top until all fat is rendered stirring occasionally.

Drain grease and mix in onions, BBQ sauce, and jalapenos into the meats pan stirring occasionally. Mix in beans with the above items and mix well. Place mixture in refrigerator for 24 hours to add even more flavor.

Heat in oven at 250 degrees F for 2 hours

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STOVETOP MACARONI AND CHEESE A LA SCHAMELOT
(LIKE FAMOUS DAVE'S, ONLY BETTER!)
Source: Schmamelot Kitchen, 7/28/09

"I modified this recipe from a Cook's Illustrated version after tasting Famous Dave's mac-n-cheese. If you keep shredded cheese in the freezer, it's practically as easy as boxed mac-n-cheese, but probably cheaper and definitely tastier--probably healthier, too!"

2 large eggs
1 (12 ounce) can evaporated milk, divided use
hot pepper sauce, to taste (or 2 chopped jalapenos, seeds removed)
2 teaspoons table salt, divided use
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound uncooked elbow macaroni
4 tablespoons unsalted butter
6 ounces extra sharp cheddar, shredded (1 1/2 cups)
6 ounces Monterey Jack or Mozzarella, shredded (1 1/2 cups)

Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce (or 2 chopped jalapenos, seeds removed), 1/2 teaspoon of the salt, black pepper, and mustard-water mixture in small bowl; set aside.

Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add the remaining 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.

Drain macaroni and return to pan over low heat. Add butter; toss to melt. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.

Serve immediately or refrigerate. To reheat, place in a 350 degree F oven and heat until golden brown on top.