Macaroni & Cheese?

[PaulaW]

A short time ago, I saw a thread posting HAL's recipe for macaroni and cheese. When I did a search for it again, I couldn't find it. Does anyone have the recipe to share? Or know where I can find it?

 

Thanks so much for your help!

[sail7seas]

:) Here's the Recipe that was posted. Haven't tried it yet so can't say for sure if it is exactly HAL's.

 

 

 

Baked Mac n Cheese

 

Prep: 15 min., Cook: 7 min., Bake: 20 min., Stand: 10 min. Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it.

Yield

 

Makes 2 to 3 main-dish or 4 to 6 side-dish servings

Ingredients

 

* 1 (8-oz.) package elbow macaroni

* 2 tablespoons butter

* 2 tablespoons all-purpose flour

* 2 cups milk

* 1/2 teaspoon salt

* 1/2 teaspoon fresh ground black pepper

* 1/4 teaspoon ground red pepper

* 1 (8-oz.) block sharp Cheddar cheese, shredded and divided

 

Preparation

 

1. Prepare pasta according to package directions. Keep warm.

 

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

 

3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

 

4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

 

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

 

One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately.

Prep: 10 min.

Cook: 7 min.

[Northshorecruisers]

Are there any other HAL recipes out there?

[Krazy Kruizers]

HAL's Mangospacho

8 cups peeled and finely diced mango (about 12 mangos)

1 cup water

1 cup ginger ale

1/2 cup rice wine vinegar

1/2 cup light olive oil

1 tablespoon granulated sugar

salt and freshly ground black pepper to taste

2 cucumbers, peeled, seeded and finely diced

1/2 cup finely diced red onion

3/4 cup chopped fresh cilantro

 

1.In a blender or food processor, combine half the mango with the water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cold, about 4 hours.

 

2.In another nonreactive bowl, combine the remaining 4 cups mango, cucumber, red onion and 1/2 cup cilantro. Cover and refrigerate until cold.

 

3.To serve, divide the cucumber mixture among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 cup cilantro. Serve immediately.

[IRL_Joanie]

Are there any other HAL recipes out there?

 

 

Email me (click on my email below) and I can send you several, to include

 

Baked Salmon with Dill Mustard Sauce

Creamy Garlic Mashed Potatoes

Creamy Mushroom Risotto

Herbed Pork Chops in Mushroom Sauce

Salmon Wellington

Steak Dianne

Sticky Buns

and of course HAL's own: Baked Mac-n-cheese

 

Joanie

[Krazy Kruizers]

Cinnamon Rolls

 

Makes 12

 

Ingredients:

2 ounces warm water

5/8 ounces instant yeast

5/8 ounces sugar

7 ½ ounces custard pudding *

6 3/8 ounces milk

1gg

1/8 pound melted butter

3/16 ounce salt

1 3/8 pounds flour

 

Filling:

¼ pound butter

¾ pound sugar

2 ½ ounces cinnamon

*custard pudding:

12 ¾ ounces milk

2 ½ ounces custard mix

 

Cream Cheese Frosting:

6 ounces cream cheese, softened

3 ounces butter, melted

1/8 ounce vanilla

8 ounces powdered sugar

½ ounce milk

 

Preparation:

Custard Pudding method

1. Mix all ingredients together for a minute

2. Let rest for 3 minutes

3. Mix at medium speed for 4 minutes

 

Dough:

1. In a small bowl, combine water, yeast and sugar. Stir until dissolved

2. Set aside

3. Mix the pudding, butter, eggs and salt. Mix well.

4. Add the yeast mixture; blend. Gradually add flour, milk and knead until smooth and elastic

5. Cover and let rise for 1 hour or until double. Punch down and let rise again for 45 minutes.

6. Roll out the dough to a ¼ inch thickness

7. Spread melted butter over the surface

8. Mix cinnamon and sugar together and spread evenly over the surface leaving a 1 inch margin along one of the long edges.

9. Roll up tightly from a long side

10. Slice and weight each roll -- about 7 ounces

11. Place on greased baking pan about 2 inches apart

12. Cover and let rise until double again

13. Bake at 300 degrees F for 15 - 20 minutes

14. Remove as soon as they turn golden

 

Cream Cheese Frosting:

Combine all of the above ingredients and mix until smooth.

Spread the frosting over the rolls about 5 minutes after they come out of the oven.

[sail7seas]

HAL's Chef Rudi Sodamin has published two cookbooks of HAL recipes.

 

A Taste of Excellence and A Taste of Elegance that contain recipes for many of the dishes served on HAL ships. Both books are wonderful IMO

 

[PaulaW]

Sail,

 

Thank you so much! That was exactly what I was looking for.

 

And, KK, thank you for all of the bonus recipes!

 

I knew the great folks on CC would come through!

[sail7seas]

:) I'm happy that's what you were looking for. Enjoy.

 

[Nutrioso]

Anybody have the recipe for the mac and cheese with lobster that they serve in the Pinnacle Grill? Sure would like to have that.

----Penny

[Alliea]

Gosh- I am hungry now!

[Krazy Kruizers]

Anybody have the recipe for the mac and cheese with lobster that they serve in the Pinnacle Grill? Sure would like to have that.

----Penny

 

Have the tried the one in the Pinnacle? If so -- did you like it?

DH was disappointed -- He ordered it on the Westerdam -- it was like a soup -- very thin -- macarroni floating in a cheese soup -- only a couple of bites of lobster on the top in the middle.

[sail7seas]

We ordered an appetizer size serving of Lobster Macaroni in Pinnacle to share with our friends on our recent Maasdam cruise and the four of us loved it. Hugely high fat and calories but the taste we each had was great. :) Not soupy at all. Was just the right consistency.

 

I would imagine to make Lobster Mac and Cheese vs regular HAL Mac and Cheese, one would just stir in lobster meat cut from claws and tail before baking. I don't think you need a specific amount.... add as much as you wish.

 

We're having an early dinner out with that couple tonight...... We won't be getting Lobster Mac and Cheese, I'm sure. :D But we might have steamed lobsters.

 

[bcirish]

OMG the lobster Mac and Cheese on Eurodam was to die for - am hoping a repeat on the Westerdam in Jan. I have learned that the head chef on a cruise can have significant impact on the level of food you receive - guess we have been lucky. THink I am go to look for the cookbook - love the cold soups and have had no success trying to reproduce.

[MightyQuinn]

My DH & I very much enjoyed the Lobster Mac & Cheese in appetizer sized portions in the PG. We both agreed it would be too rich for an entrée. I found this recipe on-line on a food blog; it was attributed to Statendam Pinnacle Grill Chef Mahendram Sethupathy. ENJOY! :D:D

 

Holland America Line's Pinnacle Grill

Lobster Macaroni and Cheese

 

Ingredients for 10 servings:

3.75 lbs macaroni pasta - cooked

1.8 lbs macaroni sauce (see recipe)

2.5 lbs lobster meat

10 oz Panko flakes

10 oz Parmesan cheese

1 oz butter

 

Macaroni Sauce:

1.4 lbs Bechamel sauce

3 oz English dry mustard

1 oz Worcestershire sauce

1.8 lbs cheddar cheese, grated

14 oz Fontina cheese, grated

4 oz butter cubes

8 oz butter for lobster

1/4 oz cayenne pepper

2 oz parsley chopped

1 oz celery, minced

1/8 oz red pepper flakes

2 oz celery seeds

1 oz chopped parsley

10 oz Mascarpone cheese

 

Directions:

 

1. Homemade Cheese sauce: Saute celery and add celery seeds. Heat bechamel in a bain marie (or double boiler) over stove, when hot and bubbling, stir in all cheeses, Worcestershire, dry mustard, red pepper flakes, celery seeds, minced celery, and cayenne pepper, chopped parsley and sauteed celery.
   
2. Whip in lobster butter well, fold in lobster meat, check seasoning and scoop into serving dish.
   
3. Melt butter in pan and fold in Panko flakes, sprinkle over macaroni, top with grated Parmesan cheese and bake in oven until golden brown and bubbling.
   
4. Present in baking dish and top with additional lobster and sprinkle with chopped parsley.
   

[Krazy Kruizers]

Chilled Mango Soup

Serves 10

 

Ingredients:

5 cups mango

2 cups heavy cream

2 cups vanilla ice cream

2 tablespoons honey or sugar

1/2 cup Triple Sec

 

Preparation:

Place all ingredients in a blender and blend until smooth. If there are still too many lumps, strain through a fine sieve.

 

Chill for a couple of hours.

 

Serve chilled.

[Krazy Kruizers]

Chocolate Volcano Cake

Serves 8

Ingredients:

1 pound butter

11 ounces bittersweet chocolate

7 ounces sugar

3 whole eggs

3 egg yolks

3 egg white

Vanilla extract to taste

1/2 teaspoon salt

4 ounces flour

2 ounces cocoa powder

2 teaspoons baking powder

1 ounce Grand Marnier

1 tablespoon orange zest

Grand Marnier whipped cream (see recipe below)

Preparation:

Melt together 12 ounces butter and bittersweet chocolate. Set aside.

Mix remaining 4 ounces butter and 5 ounces sugar until fluffy. Add whole eggs and egg yolks one by one, mixing about 30 seconds between each. Add melted butter and chocolate (needs to be just lukewarm). Add Grand marnier and orange zest.

Sift together flour, cocoa powder, salt and baking powder. Add dry ingredients into the butter/egg mixture and mix for 3 minutes at high speed.

Make a meringue with the egg whites and remaining 2 ounces sugar. Fold into the chocolate mixture.

Fill ramakin dish with 7 ounces of the mixture.

Bake at 375 degrees F for 15 - 20 minutes. Serve warm with Grand marnier Whipped Cream.

Grand Marnier Whipped Cream:

1 liter heavy cream

3.5 ounces sugar

3 ounces Grand marnier

Whip heavy cream together with sugar. Add in Grand Marnier. Serve in a small container next to the volcano dish.

[sail7seas]

Pinnacle Grill Clam Chowder

(no longer on the menu and missed by many)

 

Yield: 2 quarts

 

3 cups Clam stock, fresly made, from a base or a canned product

1 cup heavy cream

2 cups 2% Milk

2 tbsp canola oil

1/2 cup onions, diced

1/2 cup bacon, double smoked or crispy breakfast, diced in small pieces

2 tbsp carrots, finely diced

2 tbsp celery, finely diced

1/2 cup canned clams, chopped

1/2 cup red skin potato, cooked and cut in 1/4" cubes

1 oz butter

1 oz flour

Salt, marjoram, ground white pepper, cayenne pepper and bay leaf to taste.

1 ounce fl. dry gin

 

Method:

*Heat skillet to medium high temperature

*Sautee onions until translucent, add bacon, carrots and celery,

Sautee for 1 min.

*Add clam stock, heavy cream and milk and bring to boil

*Melt butter and mix the flour in

*Wisk butter/flour mixture with a whisk into boiling soup and add seasoning

*Let simmer lightly for about 25 min.

*Remove bay leaf

*Add clams and potatoes

*Just before serving, pour in gin

[Northshorecruisers]

Thanks for all the great recipes!!!! I, too, will look for the cookbooks. Does anyone know if they're available at Barnes & Noble, through Amazon, or do I need to order from HAL?

 

Thanks again - it's really made me hungry for HAL:p

[sail7seas]

The cookbooks are sold on the ships but I found this link on Amazon.

 

If one is available, I am sure the other is, as well.

 

 

http://www.amazon.com/s/ref=nb_ss_0_13?url=search-alias%3Dstripbooks&field-keywords=a+taste+of+excellence&sprefix=A+Taste+of+Ex

[Krazy Kruizers]

Pinnacle Grill Clam Chowder

(no longer on the menu and missed by many)

 

Yield: 2 quarts

 

3 cups Clam stock, fresly made, from a base or a canned product

1 cup heavy cream

2 cups 2% Milk

2 tbsp canola oil

1/2 cup onions, diced

1/2 cup bacon, double smoked or crispy breakfast, diced in small pieces

2 tbsp carrots, finely diced

2 tbsp celery, finely diced

1/2 cup canned clams, chopped

1/2 cup red skin potato, cooked and cut in 1/4" cubes

1 oz butter

1 oz flour

Salt, marjoram, ground white pepper, cayenne pepper and bay leaf to taste.

1 ounce fl. dry gin

 

Method:

*Heat skillet to medium high temperature

*Sautee onions until translucent, add bacon, carrots and celery,

Sautee for 1 min.

*Add clam stock, heavy cream and milk and bring to boil

*Melt butter and mix the flour in

*Wisk butter/flour mixture with a whisk into boiling soup and add seasoning

*Let simmer lightly for about 25 min.

*Remove bay leaf

*Add clams and potatoes

*Just before serving, pour in gin[/quote]

 

GIN?? -- On all the ships that we were on they poured in Tio Pepe -- a sherry.

[sail7seas]

I agree. Sherry sounds more like it but......

That is the recipe I was given from HAL. This was not found on line or other source. It is straight from HAL. :)

 

[Krazy Kruizers]

All the recipes that I have posted are ones that I have gotten from HAL as well.

[Gater Girl]

Everytime I read these posts about the food on HAL..I spend the next hour with my head in the fridge...looking but not finding anything on the same level of delicious.

 

I agree...The Mac and Cheese on HAL . is beyond compare. The night I had it as an entree, it was called Four Cheese Macaroni and Cheese. It was so good, I could have licked the serving dish when it was all gone.

 

The recipe shown here..for the regular Mac and Cheese ..is very similar to the old, original one on the back of Muller's Elbow Macaroni. My Father-in-Law taught me to make that dish, and It is always the favorite at any family gathering. The HAL recipe adds a little red pepper, which I will also do the next time I make it...Thanksgiving.

[momatibm]

Pinnacle Grill Clam Chowder

(no longer on the menu and missed by many)

 

Yield: 2 quarts

 

3 cups Clam stock, fresly made, from a base or a canned product

1 cup heavy cream

2 cups 2% Milk

2 tbsp canola oil

1/2 cup onions, diced

1/2 cup bacon, double smoked or crispy breakfast, diced in small pieces

2 tbsp carrots, finely diced

2 tbsp celery, finely diced

1/2 cup canned clams, chopped

1/2 cup red skin potato, cooked and cut in 1/4" cubes

1 oz butter

1 oz flour

Salt, marjoram, ground white pepper, cayenne pepper and bay leaf to taste.

1 ounce fl. dry gin

 

Method:

*Heat skillet to medium high temperature

*Sautee onions until translucent, add bacon, carrots and celery,

Sautee for 1 min.

*Add clam stock, heavy cream and milk and bring to boil

*Melt butter and mix the flour in

*Wisk butter/flour mixture with a whisk into boiling soup and add seasoning

*Let simmer lightly for about 25 min.

*Remove bay leaf

*Add clams and potatoes

*Just before serving, pour in gin[/quote]

 

GIN?? -- On all the ships that we were on they poured in Tio Pepe -- a sherry.

 

Now, I am not a certified gourmet, but my son is a chef -- we do a little sherry in Turtle Soup -- so not a stretch for clam chowder or Chodah where we are from. Never heard of gin in cooking a chowder, but 'drunken shrimp - yes , tho for chowder --- interesting concept.