2timersofar Posted June 7, 2005 #1 Share Posted June 7, 2005 My daughter loved the Mac & Cheese on the Carnival Miracle. And I don't mind telling you it was the best backed macaroni and cheese I ever eaten! We had asked our head waiter for the recipe, but our daughter was sick the last day of the cruise and we didn't go to dinner that night. Would anyone be so kind as to get the recipe for me? I have searched the internet to no avail and this is my last hope of getting it. Link to comment Share on other sites More sharing options...
dyanna72 Posted June 7, 2005 #2 Share Posted June 7, 2005 I would suggest calling the cruiseline. They sometimes can get this info for you. Never hurts to try. If they don't help you you could always go on another cruise! Link to comment Share on other sites More sharing options...
Cotton Posted June 7, 2005 #3 Share Posted June 7, 2005 I've given away my Carnival cookbooks, and the recipe may be in one of them. If you know someone who's cruised on Carnival, ask them if they have any of the cookbooks. OR - Give Guest Services a call, or email, and I bet you'll get the recipe. Good luck. Link to comment Share on other sites More sharing options...
WendysMom Posted August 24, 2009 #4 Share Posted August 24, 2009 Good luck contacting Carnival with recipe requests! I've asked for several (at different times) without success. You might try Amazon for their cookbook, or even e-bay. Link to comment Share on other sites More sharing options...
libra22 Posted August 28, 2009 #5 Share Posted August 28, 2009 I'm leaving on the Miracle next week. I'll try and find out what the recipe is and post it when I return.:o Link to comment Share on other sites More sharing options...
Sosher Posted August 31, 2009 #6 Share Posted August 31, 2009 They serve the mac and cheese in custard dishes. Our server told us the secret is the melted cheese on top, it mozzarella. Link to comment Share on other sites More sharing options...
Rare crewsweeper Posted August 31, 2009 #7 Share Posted August 31, 2009 They serve the mac and cheese in custard dishes. Our server told us the secret is the melted cheese on top, it mozzarella. Probably why the kids like it so much. Different taste that the orange goo that passes for cheese in kraft boxes. Personally, I thought it was a bit bland, but I prefer sharp aged cheddar in the mac n cheese I make. Love the dark crusty brown top layer it makes. That said, I'll take the M&C anyday over the various mutations of strained sweet potatoes they sometimes pass off in the veggie selections late in the cruise. Link to comment Share on other sites More sharing options...
BroncosFan2010 Posted September 2, 2009 #8 Share Posted September 2, 2009 Have you tried searching for it on Google? I have found some of the RCCL's recipes by searching. You may get something pretty close. Link to comment Share on other sites More sharing options...
travlnblueberries Posted September 6, 2009 #9 Share Posted September 6, 2009 Let me check, I may have it. Link to comment Share on other sites More sharing options...
travlnblueberries Posted September 6, 2009 #10 Share Posted September 6, 2009 Sorry, I had the Warm Melting Chocolate Cake. Link to comment Share on other sites More sharing options...
Cruz-On Posted September 7, 2009 #11 Share Posted September 7, 2009 the best mac and cheese recipe is at pauladeen.com Link to comment Share on other sites More sharing options...
IRL_Joanie Posted October 14, 2009 #12 Share Posted October 14, 2009 I have a coupke Mac n cheese dinners posted here: http://joanjett2000.topcities.com/HAL/Recipes/pasta.html Joanie Link to comment Share on other sites More sharing options...
peeweeram Posted March 17, 2010 #13 Share Posted March 17, 2010 Found the following on the internet: So I emailed Carnival and they gladly replied with the recipe. You do the math if you want smaller portions. Enjoy! Mac & Cheese; Brie Cheese 2.5 lb Mozzarella Fresh (Brunoise) 2 lb Pasta Macaroni 10 lb Sour Cream 3.75 lb Mascarpone Cheese 2 lb Parmesan Cheese 2 lb Swiss cheese 2 lb Half- &-Half 2 ltr Heavy cream 6 ea White pepper to taste Mac & Cheese; Heat pan, add cream and half- &-half bring it to boil, slowly fold in brie, mascarpone, Swiss cheese, and sour cream. Season well. Blanch macaroni in salted water, drain fold in the cheese sauce. Pour in 2 oz ramekin neatly Arrange brunoise of fresh mozzarella and sprinkle with grated parmesan and Swiss cheese over the macaroni. Pass through CTX. Link to comment Share on other sites More sharing options...
SBAnt Posted April 1, 2010 #14 Share Posted April 1, 2010 That recipe made me drool. And my arteries started crying already. I can just imagine making the full recipe (all 10.5 pounds of cheese, 3.75 lbs of sour cream and even more cream), then eating it for a week straight. I love mac and cheese a little too much, I think Link to comment Share on other sites More sharing options...
Habubabu Posted April 1, 2010 #15 Share Posted April 1, 2010 Mac & Cheese; Brie Cheese 2.5 lb Mozzarella Fresh (Brunoise) 2 lb Pasta Macaroni 10 lb Sour Cream 3.75 lb Mascarpone Cheese 2 lb Parmesan Cheese 2 lb Swiss cheese 2 lb Half- &-Half 2 ltr Heavy cream 6 ea White pepper to taste Mac & Cheese; Heat pan, add cream and half- &-half bring it to boil, slowly fold in brie, mascarpone, Swiss cheese, and sour cream. Season well. Blanch macaroni in salted water, drain fold in the cheese sauce. Pour in 2 oz ramekin neatly Arrange brunoise of fresh mozzarella and sprinkle with grated parmesan and Swiss cheese over the macaroni. Pass through CTX. What is the unit for the heavy cream? pints? quarts? Any help will be appreciated. Thanks in advance! Link to comment Share on other sites More sharing options...
Lisa Kay Posted April 1, 2010 #16 Share Posted April 1, 2010 We just got off the Conquest on 3/28/10. I have to agree that this is the "best" mac n' cheese that I have ever had. Now I know why. You taste the cream and the richness of the cheese. Yum!! Link to comment Share on other sites More sharing options...
BroncosFan2010 Posted April 3, 2010 #17 Share Posted April 3, 2010 Found the following on the internet: So I emailed Carnival and they gladly replied with the recipe. You do the math if you want smaller portions. Enjoy! Mac & Cheese; Brie Cheese 2.5 lb Mozzarella Fresh (Brunoise) 2 lb Pasta Macaroni 10 lb Sour Cream 3.75 lb Mascarpone Cheese 2 lb Parmesan Cheese 2 lb Swiss cheese 2 lb Half- &-Half 2 ltr Heavy cream 6 ea White pepper to taste Mac & Cheese; Heat pan, add cream and half- &-half bring it to boil, slowly fold in brie, mascarpone, Swiss cheese, and sour cream. Season well. Blanch macaroni in salted water, drain fold in the cheese sauce. Pour in 2 oz ramekin neatly Arrange brunoise of fresh mozzarella and sprinkle with grated parmesan and Swiss cheese over the macaroni. Pass through CTX. Sounds good, but not nearly as good as my homemade Sicilian Macaroni and Cheese. Link to comment Share on other sites More sharing options...
SBAnt Posted April 5, 2010 #18 Share Posted April 5, 2010 Sicilian Mac 'n Cheese? I'm sure it's a family recipe, but would you be willing to share it? I'm always on the lookout for great mac 'n cheese recipes. Link to comment Share on other sites More sharing options...
Rare Alsmez Posted May 2, 2010 #19 Share Posted May 2, 2010 Mac & Cheese; Brie Cheese 2.5 lb Mozzarella Fresh (Brunoise) 2 lb Pasta Macaroni 10 lb Sour Cream 3.75 lb Mascarpone Cheese 2 lb Parmesan Cheese 2 lb Swiss cheese 2 lb Half- &-Half 2 ltr Heavy cream 6 ea White pepper to taste Mac & Cheese; Heat pan, add cream and half- &-half bring it to boil, slowly fold in brie, mascarpone, Swiss cheese, and sour cream. Season well. Blanch macaroni in salted water, drain fold in the cheese sauce. Pour in 2 oz ramekin neatly Arrange brunoise of fresh mozzarella and sprinkle with grated parmesan and Swiss cheese over the macaroni. Pass through CTX. What is the unit for the heavy cream? pints? quarts? Any help will be appreciated. Thanks in advance! I'm not sure, but guessing from the amounts of the other ingredients I would imagine the heavy cream are pints. If you're reducing the size of the recipe to cook at home, I'd start by treating the heavy cream measurement as pints and then increasing it if necessary. Link to comment Share on other sites More sharing options...
Habubabu Posted May 2, 2010 #20 Share Posted May 2, 2010 What is the unit for the heavy cream? pints? quarts?Any help will be appreciated. Thanks in advance! I'm not sure, but guessing from the amounts of the other ingredients I would imagine the heavy cream are pints. If you're reducing the size of the recipe to cook at home, I'd start by treating the heavy cream measurement as pints and then increasing it if necessary. Thank you very much for the suggestion of pints of heavy cream. Someday I'll have to get the courage to make this dish in large quantities. However, eating it in large quantities will not be a problem!:D Link to comment Share on other sites More sharing options...
lillian marie Posted June 2, 2010 #21 Share Posted June 2, 2010 It is an excellent mac and cheese. Link to comment Share on other sites More sharing options...
emthompson10 Posted May 16, 2011 #22 Share Posted May 16, 2011 What is the unit for the heavy cream? pints? quarts?Any help will be appreciated. Thanks in advance! I'm not sure, but guessing from the amounts of the other ingredients I would imagine the heavy cream are pints. If you're reducing the size of the recipe to cook at home, I'd start by treating the heavy cream measurement as pints and then increasing it if necessary. i asked myself the same question...below is my correspondence with Carnival (by the way, they were excellent in customer service. they responded quickly and all of my queries): Hi, Mr. Thompson, Thank you for your follow up. I'm actually glad you did, because I was thinking of trying that recipe, myself. I hadn't read through it yet, but when I did, I'm sure I would have wondered about that entry, too. The short answer from the chef is that the recipe calls for 6 liters of heavy cream, but he sent me another copy of the recipe. It's virtually identical, but it does contain a few clarifications that might make things easier, so I'm including it here: Mac & Cheese 100 portions Ingredients: Brie Cheese : 2.5 lb Mozzarella Fresh (Brunnoise) : 2 lb Pasta Macaroni : 10 lb Sour Cream : 3.75 lb Mascarpone Cheese : 2 lb Parmesan Cheese : 2 lb Swiss cheese : 2 lb Half- &-Half : 2 ltr Heavy cream : 6 Litre White pepper : to taste Preparation: . Heat pan, add cream and half- &-half bring it to boil, slowly fold in brie, mascarpone, Swiss cheese, and sour cream. Season well. . Blanch macaroni in salted water, drain fold in the cheese sauce. . Pour in 2 oz ramekin neatly . Arrange brunnoise of fresh mozzarella and sprinkle with grated parmesan and Swiss cheese over the macaroni. Pass through CTX. . Garnish with a piece of Black Olive. I hope this is helpful, and that the recipe turns out as delicious as it sounds! Sincerely, Debra St. Amand Guest Care Representative Carnival Cruise Lines | 3655 NW 87th Avenue | Miami, FL 33178 | p: 305.599.2600 Ext. 76400 | f: 305.406.6156 | e: guestcare@carnival.com Link to comment Share on other sites More sharing options...
trongmis Posted May 19, 2011 #23 Share Posted May 19, 2011 sweet, i've also been looking for a recipe for this too, thanks Link to comment Share on other sites More sharing options...
thepauls93 Posted December 21, 2011 #24 Share Posted December 21, 2011 But at what temp & for how long do you bake it at? It was not included in the recipe Link to comment Share on other sites More sharing options...
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