Grand Dinner Buffet Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.

Make béchamel

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs flour and cook 1–2 minutes, stirring, to remove raw flour taste. Slowly whisk in 2 cups whole milk and 0.5 cup heavy cream, whisking constantly to avoid lumps. Continue to cook and whisk until sauce thickens and coats the back of a spoon, about 5–7 minutes.

Finish cheese sauce

Remove sauce from heat. Stir in 2 cups shredded sharp cheddar and 1 cup white cheddar (or Gruyère) until melted and smooth. Add 1 tsp Dijon mustard, 0.5 tsp Worcestershire sauce, 1.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Taste and adjust seasoning.

Combine and bake

Fold the cooked pasta into the cheese sauce until evenly coated. Transfer to a 9x9-inch or similarly sized baking dish. In a small bowl combine 0.75 cup panko breadcrumbs, 1 tbs olive oil, and 0.25 cup grated Parmesan; toss to coat. Evenly sprinkle breadcrumb mixture over the mac & cheese. Bake in preheated 375°F (190°C) oven for 18–22 minutes until bubbling and golden on top. Let rest 5–10 minutes before serving.

Prepare oven and vegetables

Increase oven temperature to 400°F (205°C) if not already at that heat (you may roast vegetables while mac is baking at same temp if you prefer; adjust times). Wash and dry 1 lb Yukon Gold potatoes and 1 lb seasonal root vegetables; cut into 1-inch pieces. If using Brussels sprouts or squash, halve or cut into similar-sized pieces so everything cooks evenly.

Season

In a large bowl, combine potatoes and vegetables with 4 tbs extra-virgin olive oil, 1 tbs chopped fresh rosemary, 1 tbs fresh thyme leaves, 3 minced garlic cloves, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest. Toss thoroughly to coat.

Roast

Spread vegetables in a single layer on one or two rimmed baking sheets (don’t overcrowd). Roast at 400°F (205°C) for 30–40 minutes, stirring and rotating pans halfway through, until potatoes are golden and tender and other vegetables are caramelized. If some pieces finish earlier, remove them to avoid burning.

Finish and serve

When vegetables are roasted, transfer to a serving pan and, if desired, drizzle 2 tbs balsamic glaze over them and toss gently. Adjust seasoning to taste and serve warm.

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Allow room-temperature butter and eggs to sit out while you measure dry ingredients.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1.25 cups granulated sugar, 2 tsp baking powder, and 0.5 tsp kosher salt until evenly combined.

Cream butter and eggs

In a large bowl or mixer, beat 0.75 cup room-temperature unsalted butter until creamy. Add the eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla extract.

Combine wet and dry

Alternately add the dry ingredients and 0.75 cup milk to the butter-egg mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

Add seasonal flavor

Fold in 1 cup seasonal puree (for example, pumpkin puree for fall or lemon curd for spring) gently until evenly distributed. If using a wetter puree (like lemon curd), reduce milk by up to 2 tbs to keep batter consistency.

Bake

Pour batter into prepared pan and smooth the top. Bake at 350°F (175°C) for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cake cool in pan 10 minutes, then invert onto a wire rack to cool completely.

Make frosting (optional cream cheese frosting)

In a medium bowl, beat 8 oz cream cheese with 0.5 cup room-temperature unsalted butter until smooth. Gradually add 1.5 cups powdered sugar and 1 tbs heavy cream, beating until smooth and spreadable. Add 1/8 tsp salt and 1 tsp citrus zest if desired; taste and adjust sweetness or texture with more powdered sugar or a splash of cream.

Assemble and garnish

Once cake is completely cool, spread frosting evenly over the top (and sides if desired). Garnish with additional seasonal elements such as toasted nuts, fruit slices, or extra citrus zest. Chill 15–20 minutes for easier slicing, then serve at room temperature.