The NFL Gameday Cookbook
by Ray Lampe aka Dr. BBQ is not exactly the kind of cookbook you would normally see on my bookshelf. After all, I am not a big NFL fan, nor am I much of a sports entertainer. However. When I saw this cookbook with the amazing ribs on the front, I couldn’t resist checking it out. Besides, isn’t there a big game coming up?
This quirky book is pure football from start to finish. With chapter titles like “The Equipment Room,” “The Game Plan,” “Super Bowls (soups),”, “The Play Book (entrees)”, “The Kick-off” (appetizers)” etc, you get right into the spirit of the game. Thrown in amongst the recipes are pages with the stats of every NFL team with information about the team, the stadium and Dr. BBQ’s suggestions for food appropriate for watching that team. For instance, for an Arizona Cardinals game (I picked them simply because I live in AZ), you may want to eat Grilled Avocado halves, Barbecued chicken nachos, Fresh breakfast burritos, Catfish tacos, Spicy spareribs, Loaded cornbread casserole and a plate of melon. Each team menu is locale oriented.
This soup is everything a homemade macaroni and cheese should be. It starts with a roux and it contains bacon and sharp cheddar cheese, though if you are a one that uses a combination of cheeses, that would work, too.
- 10 strips bacon (I used the precooked crumbles - about a handful (2/3 cup)
- 1 onion, minced
- 2 cloves garlic
- 3 Tbsp olive oil (only if you aren't cooking the bacon)
- ¼ cup flour
- 1 14 ounce can chicken broth
- 1 tsp dry mustard
- 1 tsp chili powder
- ½ tsp black pepper (I used white)
- 1½ cups macaroni, cooked (that's 1½ cups uncooked noodles that are then cooked)
- 3 cups milk (I used 1%)
- 1 pound grated sharp cheddar cheese (4 cups)(I used ½ mozzarella because that's what I had)
- Cook bacon in a Dutch oven.
- Remove bacon when crisp to a plate to drain.
- Saute the onion in the bacon grease (if there is more than 3 Tbsp grease, drain some off first) over medium heat.
- When the onion begins to get soft, add the garlic and continue to cook until the onion turns slightly golden in color.
- Stir in the flour and continue to cook, stirring constantly.
- Slowly add the chicken broth, stirring to keep smooth.
- Add the dry mustard, chili powder and pepper.
- Continue to stir while mixture reaches a simmer.
- Add the milk and macaroni and return to a simmer, stirring often.
- Add the cheese and bacon.
- Stir until cheese melts.
- (Note: leftovers will thicken slightly in the fridge, but are great reheated in the microwave).