Does anyone know the recipe for Ruby Tuesday Kids Menu MACARONI AND CHEESE?

Recipe, Ruby Tuesday, MAC AND CHEESE from kid's menuDoes anyone know the recipe for Ruby Tuesday Kids Menu MACARONI AND CHEESE?
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Ingredients

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon

4 tablespoons flour

2 cups half and half

3/4 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon Emeril's Red Hot Sauce

8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)

1 pound elbow macaroni

1/2 teaspoon minced garlic

4 ounces grated cheddar cheese

4 ounces grated fontina cheese

4 ounces grated gruyere cheese

1/4 cup fresh bread crumbs

1/2 teaspoon Essence or Creole Seasoning

Directions

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.



Preheat the oven to 350 degrees F.



Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.



Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.



In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.



Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.



Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before servingDoes anyone know the recipe for Ruby Tuesday Kids Menu MACARONI AND CHEESE?
I am sorry i could not fine a copycat recipe for you.But i got this for you.

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On Macaroni and Cheese A treatise on history and ingredients



Macaroni and Cheese has affected the lives of our youth since its introduction into the kitchens long ago. Children beg for it; grown men exchange sexual favors with their wives for it.



While most diners know of the Kraft庐 brand of macaroni and cheese, they do not realize the immense history of the dish, nor the array of cheeses that can be used to make it, nor the multitude of foods that can be added to enhance the flavor it.

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History of M%26amp;C

Macaroni and cheese. Invented long ago in Italy, the Macaroni noodle was brought to America by English settlers. Because this is America, we are unconcerned with the foreign roots of this arc-shaped pasta. Therefore, macaroni shall have its humble beginnings in the colonial period. It was common to serve the dish with cheese and cream--therefore, macaroni and cheese may be called an early American dish.



Some myths link Thomas Jefferson to be the first to bring the dish to the country. Those who perpetuate these myths are liars. Jefferson was quite fond of the dish, frequently serving it to guests.



Originally, macaroni was consumed largely by the upper class, as a majority of the pasts was made in Europe. A few factories existed within the United States, but not enough for wide-spread distribution. After the American Civil War, more pasta-producing factories opened. This allowed the price to drop, and macaroni became available to the working class.



Macaroni increased in popularity throughout the country. The noodle could be served with a wide variety of toppings or sauces.



In 1937, Kraft Foods introduced the Kraft Dinner, macaroni noodles with a cheese sauce. The dinner has become radically popular.



Macaroni and Cheese remains a common food today. Kraft remains the most prominent distributor of boxed Macaroni and Cheese. Kraft also makes a variation of its boxed Macaroni and Cheese dinner as "Easy Mac," which requires less detailed preparation, is microwavable, and has a lengthy shelf life.

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Preparations



Macaroni and cheese has become one of America's favorite foods due to how inexpensive it is, how easy it is to make, and how delicious it is. Hundreds upon thousands of different macaroni and cheese recipes exist in cookbooks and on the internet, but by far the most popular one is owned by the Kraft Corporation. To make a Kraft macaroni and cheese dinner, all people need to do is walk into a grocery store, buy a pre-prepared box of macaroni and cheese, and then follow the instructions when they get back home. The microwave instructions to make macaroni and cheese, as found from Kraft Canada appear as follows:

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Kraft Dinner: The Original No-Drain Microwave Directions:



* Empty Pasta into 6-cup (1.5 L) microwaveable dish. Add 1-3/4 cups (425 mL) HOT water.

* Microwave, uncovered, on HIGH 8 to 9 min. or until water is absorbed, stirring every 3 min.

* Add 3 Tbsp. (45 mL) butter or margarine, 1/4 cup (50 mL) milk and the Cheese Sauce -Mix.

* Stir until pasta is well coated.



Makes 4 servings (3/4 cup/175 mL each)



The macaroni and cheese dinner from Kraft was such a hit in the United States and in Canada that the company came out with another version of the popular meal. They produced a line called "Easy Mac" that came in smaller packets with the express purpose of being available on the go. The Kraft version of Macaroni and cheese includes a cheese packet consisting mostly of processed cheese. Wikipedia.org defines processed cheese as "a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings.""Easy Mac" is a product to consume if you desperately need macaroni and cheese but there is none around. If you can help it, eat the original product. Its better.

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Kraft Dinner: Easy Mac



* Separate pouches before preparing.

* Pour macaroni into BIG microwaveable bowl. A cereal bowl just won't do the job. Add 2/3 cup (150 mL) cold water.

* Microwave uncovered, on HIGH 3-1/2 to 4-1/2 minutes or until Macaroni is tender. Do not drain the extra water; you will need it to make cheese sauce.

* Add Cheese Sauce Mix; mix well. If cheese sauce appears thin, do not put back in microwave. Cheese sauce will thicken upon standing (approximately 1 to 2 minutes).



Of course, not everyone is happy to just be eating the prepackaged meal from Kraft. Actually making the cheese sauce is a bit trickier than just pulling a strange powder out of a box. Also, making macaroni and cheese from scratch would take a lot more time and money since you would have to buy the ingredients you need and mix them together before you even start cooking the noodles. However, successfully cooking macaroni with cheese sauce gives the maker a sense of accomplishment. The cheese sauce is not pre-made. It needs to be built, shaped, and defeated. Victory is delicious.

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Homemade: "Marvelicious" Mac and Cheese

Ingredients

* 2 cups (7 ounces) uncooked elbow macaroni* 2 1/2 cups fat-free milk

* 1 tablespoon butter

* 3 tablespoons all-purpose flour

* 3/4 teaspoon salt

* 1/2 teaspoon dry mustard

* 2 cups shredded reduced-fat sharp Cheddar cheese

* 1/2 cup shredded reduced-fat sharp cheddar cheese, optional



Preparation



* Preheat oven to 375 degrees. Cook macaroni according to package directions.

* Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.

* Remove from heat; stir in 2 cups of the Cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce.

* Transfer mixture to a greased 8-inch or 9-inch square baking dish. Sprinkle 1/2 cup Cheddar cheese on top (optional). Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.Makes 6 servings.

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If you want to have homemade macaroni and cheese, but do not want to spend the time and money on cheese sauce, Velveeta is another option. Velveeta cheese spread can be used in most macaroni and cheese situations, helping to save time, money, and effort. Plus, Velveeta spread is a good way to tweak your recipe. Instead of focusing on the sauce, you can find other things to put into the dinner. It really is up to you. All you really need is basic starting recipe and you are good to start experimenting.

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Mac 'n' Cheese: Velveeta

Ingredients

* 2 tbsp. butter* 1 lb. Velveeta pasteurized process cheese spread, cubed

* 1/2 c. milk* 2 c. (7 oz.) elbow macaroni, cooked, drained

Preparation

* Preheat oven to 350 degrees. Reduce heat to low. Add Velveeta cheese spread and milk; stir until Velveeta is melted. Stir in macaroni; spoon into 2-quart casserole. Bake 15 minutes. Garnish as desired. 6 servings. Prep time: 15 minutes. Cooking time: 15 minutes.

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Another method to making macaroni and cheese is to bake it. Baking foods generally makes them healthier, which is rather popular among the dieting. Also, baking the macaroni and cheese is a good way to convert a plate of cheesy noodles into a casserole fit for kings. Preparing the macaroni and cheese with an oven takes a little bit more skill than it would by just squeezing Velveeta out of a tube. There are countless recipes for baking, and most of them are different. The following recipe shows the variety of items that can be included in a macaroni and cheese casserole. Everything from Spam to onions can be included. Just because its healthier doesn't mean you have to hate it.

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MAC AND CHEESE BAKE

Ingredients



* 2 pkg. Kraft macaroni and cheese

* 1 lg. can Spam * 1 (16 oz.) pkg. frozen mixed vegetables, any variety, as red bell pepper, broccoli and baby onion * 1 can Durkee fried onions for garnish

* 2 tbsp. butter* 3/4 c. milk * Shredded cheese

Preparation

* Bring water to boil, add macaroni and vegetables. Cook until tender, drain. Chop Spam and add butter, cheese mix, milk and additional shredded cheese. Mix well. Place in casserole dish and top with fried onions. Bake 30 minutes in 350 degree oven.

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