Lots of Macaroni and Cheese for Humanity

The terrific combination of Chef John Folse   and team and Cabot Creamery Cooperative   set out   with no doubts of achieving a world record.  The result of the   combo’s effort ended up   in dishing out 2469 pounds   of Macaroni and cheese.  This shattered the previous record of a mere 414 pounds.  The objective   of making this mega cheese macaroni recipe was to raise funds for New Orleans  Area Habitat  for Humanity  and also to support the Magnolia School  and Second Harvest Food Bank   of Greater New Orleans.

The Cabot Creamery Cooperative  team decided to work with the New Orleans non profits  to celebrate the immense work  done by these organizations  for the city. The event had a guest of  more than 2000 persons.  Guests who donated $5 or more were given colorfully painted ceramic bowls good for "all you can eat" servings of the Mac & Cheese.  So successful was the event that all 1,500 of the hand-made bowls created by participants of The Magnolia School, a nonprofit organization based just outside New Orleans that provides assistance to adults with intellectual or developmental disabilities, sold out in less than two hours.  Adding to the excitement and drama of the event was the fact that he record-setting creation was cooked in a massive 213 year-old cast iron sugar kettle that had to be gently lifted into the air by forklift to determine its record setting weight – not an easy feat considering the age and fragility of the circa 1797 kettle.

The recipe of the macaroni cheese   bowl included 660 pounds of macaroni, 102 pounds of Cabot Creamery Monterey Jack, 186 pounds of Cabot Creamery White Cheddar, 56 pounds of Cabot Creamery butter, 26 pounds of King Arthur flour, 1,100 pounds of Brown's Dairy whole milk, 61 pounds of dry seasoning, and of course, plenty of salt, cayenne pepper and garlic, to taste. The endeavor also doubled as a charity event, raising funds for the New Orleans Area Habitat for Humanity.

 The record was organized by Cabot Creamery Cooperative, a Vermont-based company producing natural dairy products, including a wide array of cheeses. Chef Folse relied on 30 years of enormous-cooking experience as he blended Cabot Creamery's famous cheddar cheese and butter Brown’s Diary ‘s  1,100 pounds of milk and  king Arthur flour  with elbow macaroni and breadcrumbs. In conjunction with the Cabot Road Show,   Rouses Super market   generously put signage in every one of their 36 locations throughout Louisiana and Mississippi, in addition to pre-selling tickets for the hand-made macaroni and cheese bowls.

The Largest bowl of Macaroni and Cheese weighed 2469 pounds  ( approximately 6500 servings) was set by Chef John Folse and Cabot Creamery Cooperative at New Orleans, Louisiana, United States of America on September 30,2010.