Between yesterday and today I have finished up the ribs. After each batch has cooked, I have collected the drippings in my stock pot. Tomorrow I’ll be making the glaze with it, but in the meantime I’ve been reducing it so that it all fits in the stock pot. I’ve also been skimming off the fat from the top, which is easiest to do after it’s been chilling in the fridge. This image is just after my final addition.
With that done, I’m onto the mac and cheese. I’m made this before with the mention that it scales well. I’ll be making four triple batches for this party and it’s quite the pile of ingredients (just ignore the beer).
My first task was to spray my pans; a loss of mac and cheese to the side of a pans is tragic! After that on to mixing the eggs, cheeses, and sour cream with a healthy dose of salt and pepper. I used my scale to weigh the pasta and cheddar that I purchased in bulk (with the tare set at 1 lb.).
And then I topped each pan with panko and covered them so that they would be all set.
I had a little bit left, so it looks like I’ll have 13 ½-trays at the end.