Kevin Marks Macaroni For A Crowd Recipes

MACARONI & CHEESE FOR A CROWD

Steps:

• Preheat oven to 375°F. Grease 13x9-inch baking dish or disposable baking pan.
• Combine cornstarch, salt and pepper in large saucepan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.
• Bake for 20 to 25 minutes or until bubbly.
• This recipe is made available as a courtesy by VeryBestBaking.com, a property of NESTLÉ USA.

MACARONI AND CHEESE FOR A CROWD

Steps:

• Preheat oven to 350 degrees F. Make a roux by melting butter, add flour and stir, then cook over low heat for 2 to 3 minutes while stirring constantly. Set aside to cool. Cook macaroni according to package directions. Drain and put into a disposable foil pan. While macaroni is cooking, heat 8 cups of the milk, add the Colby and Cheddar cheeses and cook over medium heat while stirring to melt cheese. Add the salt and white pepper to the cheese mixture. Add the roux and stir until well thickened. Add this cheese sauce to the cooked macaroni and mix well to coat macaroni. Pour in the remaining 2 cups milk. Combine the bread or cracker crumbs with the melted butter and sprinkle over the top of the macaroni. You may prepare it this far, refrigerate, and bake it later. Bake at 350 degrees F for about 30-45 minutes or until bubbly in the middle.

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
• Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
• Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

MACARONI SALAD FOR A CROWD

Steps:

• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

MACARONI AND CHEESE FOR A CROWD

Steps:

• In huge stockpot, melt butter and flour.
• Cook until roux is formed.
• In industrial size trunin, (huge kettle), add milk and cheese. Cook until cheese is melted and blended.
• Add rue.
• In other kettle, cook macaroni noodles.
• Drain, and add to cheese mixture.
• Stir until thickened.

CHEESEBURGER MACARONI FOR A CROWD

Steps:

• Combine crushed tomatoes and water in pot and bring to a boil; add macaroni and stir. Meanwhile rinse frozen veggies under hot water to thaw, drain and add to pot along with ground beef; stir.
• In a small bowl combine milk and cheese packet stirring until there are no lumps; stir into pot.
• Break cheese slices into small pieces and melt on top of mixture and then stir.
• This will become very thick as the macaroni absorbs all the liquid, feel free to add more water for a soupier consistency (or tomato juice to avoid a watery flavor).