gatorpolar.blogg.se - Recipe for mac and cheese for 100people

I ended up having to freeze a few gallon ziplocks of this after the grad party the first time I made it and it froze very well. I could see how delicious it would be to add chopped ham, etc as another comment mentions below. Your cheese sauce is so easy to spice up or down while making, I like extra Worcestershire, garlic powder, pepper and a bit of franks red hot. I find myself now making it for other festivities because my go-to menu is always a bbq-mac/chs-bake bean/german coleslaw thing…it just works for a crowd. Like your family, I typically wing mac & chs, never the same way twice, it always pleases me but not always others. I didn’t even try your recipe first I just made all 6 batches and prayed! being a grad party it was hard to tell how many folks we’d get so I made too much instead of the alternative. I should’ve commented sooner but I did 6 batches of your recipe for my son’s hs grad party last july 2016 and it was great.

This recipe uses cheddar and American, which makes a creamy, mild Mac & Cheese that kids and adults will both like. You can really use any combination of cheeses you like.

If you need a smaller amount of Macaroni & Cheese – this smaller version fits a half-steam tray pan and serves 10-12 people. That equates to 30 cups or 7.5 quarts.” Wowzers! So if you need to use another pan, you’ll know what size to aim for. was kind enough to let me know that this pan “ has a 240 fluid ounce capacity. Lol! Using this pan certainly won’t get my Macaroni & Cheese photo onto Foodgawker, but let’s be real – when you’re going to a pot luck, block party or picnic, foil pans are just so easy! This recipe fits perfectly in this gigantic “Large Rectangular Rack Roaster (16 5/8 x 11 7/8 x 2 5/8 inch). I usually check the temperature with my instant read thermometer and make sure it’s at least 150 degrees.

I used to over-bake the macaroni and cheese and it would end up too dry.

Don’t heat your white sauce too hot or the cheese can separate when you add it, making it a grainy textured cheese sauce.

I use white pepper, salt, dry mustard and Worcestershire sauce. I used to make it way too thick and then I’d be disappointed that my macaroni and cheese wasn’t gooey enough.

Your white sauce does not need to be super thick.

Use lots of water, so your macaroni has room to move around and release their starches.

(LOL!! I’m laughing at this one now, that Chef Anne Burrell told me my pasta wasn’t seasoned well enough on America’s Best Cook!! I guess in the heat of the moment I didn’t dump in enough salt! Glad it was good enough to get me to the next round!) Taste the water you’re going to boil your noodles in, it should taste like salty ocean water. This is really the only way to flavor your macaroni noodles.

Salt your pasta water liberally, seriously it needs a lot of salt.

But sometimes it would turn out better than others, so I paid attention, took notes and did a little research. I’ve never written down my macaroni and cheese recipe before because I make it like my Mom did…white sauce + whatever cheeses I need to use up in the fridge + macaroni then, bake it up. It’s much easier than trying to “guestimate” exactly how many pounds, cups, teaspoons you used the last time you multiplied the recipe. I could probably make a pretty big dent in this giant mac and cheese on my own, but it actually serves a crowd of 20-25! I find myself feeding throngs of people quite often and have recently started to write down these voluminous recipes. Jump to Recipe Print Recipe *Added* New Recipe for: Macaroni & Cheese for a Smaller Crowd! Serves 10-12 people