Buca di Beppo's Macaroni and Cheese - recipe?

I just adore the Macaroni and Cheese from Buca di Beppo. Does anyone know the recipe OR at least the sauce recipe?Buca di Beppo's Macaroni and Cheese - recipe?
I've made this - and it tastes just like it!





1 3/4 pounds cooked macaroni


3 ounces olive oil


8 ounces mushrooms, quartered


6 ounces cooked chicken tenders


3 ounces peas


16 ounces marinara sauce


6 ounces cream


6 ounces broccoli buds


4 ounces bruschetta mix (tomatoes, onions and basil)


2/3 cup grated Romano cheese





Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add brisket mix and peas. Cook for three minutes. Drop macaroni and broccoli buds in boiling water for three seconds. Drain and toss in sauce along with Romano cheese and serve on a large platterBuca di Beppo's Macaroni and Cheese - recipe?
Here is the recipe that they use











* 8 ounces macaroni, cooked


* 3 ounces olive oil


* 8 ounces mushrooms, quartered


* 6 ounces cooked chicken breast strips


* 3 ounces peas


* 16 ounces marinara sauce


* 6 ounces cream


* 6 ounces broccoli, buds


* 1 ounce basil, for brushetta mix


* 1/4 tablespoon salt, for brushetta mix


* 2 ounces olive oil, for brushetta mix


* 1/4 tablespoon fresh ground black pepper, for brushetta mix


* 2 ounces garlic, peeled chopped for brushetta mix


* 4 ounces red onions, for brushetta mix


* 1 lb roma tomato, for brushetta mix


* 2/3 cup grated romano cheese





1. Add all the ingredients together listed for brushetta. Set aside.


2. Heat olive oil in a large saut茅 pan.


3. Add mushrooms and chicken tenders. Saut茅 until chicken starts to brown along the edges.


4. Add marinara and cream and reduce by a third.


5. Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).


6. Drop macaroni and broccoli buds in boiling water for three seconds.


7. Drain and toss in sauce along with Romano cheese and serve on a large platter.






here it is





8 ounces macaroni


2 cups shredded sharp Cheddar cheese


1/2 cup Monterey Jack cheese


1/4 tsp dry mustard


3 cups heavy cream


1/4 cup butter


2 1/2 tablespoons all-purpose flour





Cook macaroni according to the package directions. Drain.


In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add cream to roux slowly, stirring constantly. Stir in cheeses and mustard, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.





Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve





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also try my favorite recipe





**********THREE CHEESE BAKED MACARONI


3 c. elbow macaroni (cooked, drained and rinsed)


1 can Cheddar cheese soup


1 c. milk


1/4 tsp. salt (optional)


1/4 tsp. pepper


1/2 c. shredded Swiss


1/2 c. shredded Cheddar


1/2 c. grated Parmesan


1 can French fried onions


Preheat oven to 350 degrees.


In 1 1/2 quart casserole, mix hot macaroni, soup, milk, seasonings and 1/4 cup of each Swiss, Cheddar and Parmesan. Add 1/2 can fried onions. Bake uncovered at 350 degrees for 25 minutes or until heated through.


Top with remaining cheese and onions. Bake uncovered 5-8 minutes until cheeses are golden brown.

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