The Nick Show - Dining with Bob

Dining with Bob is a weekly segment on The Nick Show featuring the Boston University Warren Towers Food Service Director, Robert Frati. Bob began his food service career in 1979 and since then has worked at Brighams, Friendlys, University of New Hampshire, Massachusetts Institute of Technology, Tewksbury State Hospital, and Boston University.

If you have any questions for Bob, fill out the form to the right and Bob will answer your question via e-mail and/or post an answer on the website. All questions will be screened by DJ Nick.

Each week on The Nick Show, Bob will comment on the featured recipe of the week.

BU Dining - read more.

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BAKED MACARONI AND CHEESE

Servings: 25

Ingredients:
2 lbs. elbow macaroni
2 gal. of boiling water
3 qt. 1 C low fat 2% milk
1 Tsp. white pepper
1.5 Tsp. dry mustard
8 oz. all purpose flour
1.5 C water
2 lbs. 5 oz. Cheddar or Colby cheese

Instructions:

Gradually stir macaroni into boiling water; return to a full boil and cook, stirring occasionally, 10-12 minutes or until macaroni is barely tender.
Drain immediately, rinse in cold running water to stop cooking; drain again. Cover.
In stockpot or steam jacketed kettle on low heat, heat milk with pepper and mustard to 180F.
Stir flour into water until lump-free.
With wire whip whisk into hot milk and cook stirring constantly, until thickened, above 5 minutes.
Remove from heat; cover and keep hot.
Assembly: Combine cooked macaroni with sauce, mixing well.
Spray pans with non-stick vegetable coating into each, full steam table pan spread 5 lb. 12 oz. macaroni and sauce; layer top with 1 lb. 2 oz. of cheese; sprinkle evenly with 1 lb. 2 oz. cheese.
Bake 350F for 35 to 40 min. Allow to set for 15 min. before serving

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