Special Mac And Cheese For A Crowd Recipe Foodcom

MAC 'N' CHEESE FOR A BUNCH

Steps:

• Cook macaroni according to package directions until almost tender., Meanwhile, preheat oven to 350°. In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce., Transfer to 3 greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. , Bake, uncovered, until golden brown, 35-40 minutes.

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.

SPECIAL MAC AND CHEESE FOR A CROWD

Steps:

• Boil macaroni in water with 1 Tbsp oil in very large pot until tender.
• Add frozen peas for last minute of boiling time.
• Drain and keep warm.
• While macaroni is boiling, melt butter in medium sized bowl in microwave.
• Add flour to butter and stir until most of lumps are gone.
• Add milk all at once and stir to get butter paste incorporated.
• Microwave on high 8 to 10 minutes, stirring every 2 minutes.
• After first 2 minutes add cream cheese.
• Continue to stir every 2 minutes until cream cheese is melted in and sauce becomes thick.
• Add 1-1/2 cups cheese and stir until melted.
• Mix in salt, pepper, garlic salt and ground mustard.
• Add to macaroni mixture and stir until sauce is mixed well.
• Pour into a 9x13-inch casserole.
• You will probably have enough to fill it and then some. I use two or three 8x8-inch squares.
• Top with additional cheese and crushed croutons, bake 30 minutes at 350°F.
• If freezing, leave out last step until ready to bake.

CROWD-SOURCED MAC AND CHEESE

Steps:

• Preheat the oven to 400 ̊ F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain, reserving 1 cup cooking water.
• Meanwhile, melt 6 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth, then add the mustard powder, cayenne, nutmeg and 1 teaspoon salt. Cook, whisking occasionally, until the sauce simmers and thickens slightly, 7 to 8 minutes.
• Whisk the cheeses into the sauce one at a time, letting the cheese melt before adding more. Stir in the pasta to coat, adding the reserved cooking water as needed to loosen. (It's OK if the sauce is loose - it will thicken as it bakes.)
• Transfer the mac and cheese to the baking dish. Melt the remaining 1 tablespoon butter, then mix with the crushed crackers and chips. Sprinkle over half of the mac and cheese. Bake until the top is browned, 20 to 25 minutes.

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.

EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
• Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
• Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
• Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

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.