Hosting a Super Bowl party for friends and family is a big responsibility. Each year, well over 100 million people watch the championship game of the National Football League. In fact, according to Nielsen, 111.3 million people in the United States tuned in to watch the New England Patriots' thrilling and historic comeback victory in Super Bowl LI in 2017.
While people anxiously anticipate watching the NFL's biggest game of the year, many are equally excited to attend Super Bowl parties, where they can watch the game with loved ones while enjoying delicious food and drink. Some Super Bowl party hosts may prefer to have their parties catered, while others enjoy getting in the kitchen to prepare some homemade foods for their guests. Hosts among the latter group can prepare familiar crowd favorites that are sure to please, such as 'Crusty Mac and Cheese' and 'Red Chili Braised Short Ribs.'
CRUSTY MAC AND CHEESE
Serves 4 to 6
- 1 pound elbow macaroni
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon hot sauce
- 1/2 tablespoon Creole mustard
- 1 1/4 cup Cheese Wiz
- 8 ounces sharp cheddar cheese, shredded
- Preheat the oven to 350 F. Grease a 2-quart baking dish.
- Boil the macaroni in a 2-quart saucepan filled with water until it is al dente, or still has some snap when you bite it. Strain the pasta and rinse thoroughly with cold water. Set aside.
- Combine the remaining ingredients, except for the shredded cheese, in a medium saucepan over medium heat. The mixture should be barely simmering. Whisk periodically. Cook for seven to 10 minutes.
- In a large mixing bowl, combine the cheese sauce with the pasta and about one-third of the shredded cheese. Transfer to the baking dish, cover with the remaining shredded cheese and bake covered for 10 minutes.
- Uncover and bake for 15 minutes more, or until the top is golden brown.
RED CHILI BRAISED SHORT RIBS
Serves 8 to 10
Red Chili Sauce
- 1 yellow onion, diced
- 2 ribs celery, diced
- 5 cloves garlic, peeled and chopped
- 1 tablespoon butter
- 3 cascabel chiles
- 3 guajillo chiles
- 3 pasilla chiles
- 1 ancho chile
- 2/3 cup dry red wine
- 3 1/2 cups chicken stock
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground coriander
- 1/2 teaspoon sweet smoked paprika
- 1 cinnamon stick
- Pinch of ground cumin
- 2 tablespoons tomato paste
- 8 to 10 thick-cut large beef short ribs
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup dry red wine
In a medium-size soup pot, saute the onion, celery and garlic in butter until the onion softens. Remove the stems and seeds from the dried chilies and add them to the pot. Add the remaining sauce ingredients. Cover and cook for one hour at a light simmer. Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside.
Season the short ribs with salt. In a Dutch oven, heat the vegetable oil on high heat and brown the shorts ribs over very high heat on all sides. Once the ribs are very brown, deglaze the pot with red wine, then pour in the red chili sauce and cover with a tight-fitting lid. Place the pot in a preheated 250 F oven and cook for five hours. Once finished, the meat should be falling-off-the-bone tender and the sauce incredibly flavorful.