Yesterday it was the world’s largest king cake. Today, it is the world’s largest mac and cheese! It’s funny, in a cruel sort of way, what the universe sends one’s way when one is trying to reduce her body weight by 14%! That’s right folks, I will have to live vicariously through your tales of cake and mac and cheese.
So, Vermont’s Cabot Creamery Cooperative has teamed up with Chef John Folse who is cooking this record breaking-ly large mac and cheese in a huge cast iron kettle that dates back to 1797. Umm, rad! The final dish will weigh 2100 pounds.–speaking of reducing one’s body weight by 14%. The dish is then being served in all-you-can-eat bowls for $5. And it all benefits the Magnolia School and New Orleans Area Habitat for Humanity.
Today! From noon-2pm at Fulton Square.
Oh, here’s the recipe for you to recreate at home:
- 575 pounds cooked macaroni
- 286 pounds mixed Cabot cheese
- 56 pounds butter
- 26 pounds flour
- 1,100 pounds of milk
- 61 pounds dry seasoning blend