Chef Red does the DC Metro Area! Tailgating Away!

Glorified Macaroni

This week we travel to Baltimore to take on the Ravens.  This game is a battle between two 7-3 teams and should be a great game.  Of course Thanksgiving is this week as well and as a cook my favorite time of year.  In my family either me or my brother, an executive chef in real life, get the cooking responsibilities on this day.  Since he works Thanksgiving Day it is always my time to shine in the kitchen.   At Thanksgiving dinner I always try to have something that represents everyone and since Madam Red and Princess Red are now part of the family I figure it is time to add one of their family recipes to the day.  Madam Red’s mom (we’ll call her Queen Red) always makes this recipe and I have to tell you it is really good and a change from the ordinary macaroni and cheese that everyone makes.  With Thanksgiving in mind and to celebrate our Buccaneers glorious season, I give you Queen Red’s Glorified Macaroni.  


  • 8oz cooked Penne Rigate
  • 16oz shredded cheese (mild cheddar is best)
  • 1 can cream of mushroom soup
  • 1 cup mayonnaise
  • ½ cup chopped green pepper
  • ½ cup diced onion
  • 1-4oz jar of diced pimento
  • 1 sleeve crushed crackers (I prefer Ritz)
  • ½ stick of unsalted butter


Preheat the oven to 350 degrees.

In a large mixing bowl combine the cheese, mushroom soup, mayonnaise, green pepper, onion, and pimento and mix well.  Next add the penne to the mixture and toss to combine.  Butter a 9×13 baking dish.  Add the mixture to the dish and top with the crushed crackers.  Finally, place pats of butter evenly on top of the dish (usually 8-10 pats work).  Put the casserole into the oven for 45 minutes (longer if you notice the top is not browning).  Remove from the oven and let stand for 10 minutes.  Serve to your guests and enjoy.

*This recipe yields 6-8 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Tailgate with attitude.”

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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