When you’re taking on a project like making Macaroni and Cheese for 100, you better have a friend to help you.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese.
- Homemade Mac And Cheese For 50 People - cupsci Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Bring a large pot of lightly salted water to a.
- This is a smaller version of our favorite Macaroni & Cheese for a Crowd (20-25 people) Recipe.It serves 10-12 people depending upon your serving size. I would say 10-12 people when it’s a side dish and everyone is going to have a generous scoop.
- .Remove from heat. and stir in the grated cheese, chives and red pepper flakes. Add the drained pasta and mix well. Fold in the cubed cheese.
- Add 2 bags (4 cups) of the cheese and whisk until melted. Adjust seasoning if needed. Add the cooked macaroni and mix well. Pour half of the mixture into the prepared dish. Sprinkle one cup of the remaining cheese over the top. Add the remaining macaroni mixture. Top with remaining cheese.
Angel and I were organizing the food for a huge community carnival this past weekend and things were going well. On the menu: Hmong Egg Rolls, Enchiladas with Rice and Beans and Inari Sushi, all prepared by different ethnic groups in our area. Then, we heard the Mac and Cheese makers couldn’t do it this year. Since the kids love homemade macaroni and cheese, we decided we’d take on the challenge ourselves.
Because our schedules were hard to match up, Angel and I decided to separately each cook a batch for 50 people. But I’ve found that even when I’m not actually cooking with someone, it helps enormously to still have a “virtual” partner to exchange ideas and give each other advice. We chose a recipe and talked by phone about where we’d get ingredients. When I cooked a day earlier, I e-mailed how I’d altered the recipe a bit and how many pans I used. We each had our kids “taste test” our batches.
When we arrived at the carnival, we shared a prep kitchen with all the other cooks. At one time, there must have been at least ten people in the kitchen–egg rolls frying on top of the stove, macaroni and cheese warming up in the oven, other dishes being readied on the counters.
How did it go? I measure the success based on the little boy who came back for thirds of our Mac and Cheese, and by the fact that we sold every last delicious bit.
Mac and Cheese for A Crowd
Mac And Cheese For 500 People
Makes 100 Servings
8 lbs. elbow macaroni
8 lbs. cheddar cheese, shredded for sauce
1 1/2 lbs. margarine (trans fat-free)
3 cups flour
2 gallons whole milk, minus six cups
8 teaspoons salt
2 teaspoons pepper
7 lbs cheddar cheese, shredded (for topping–use more or less depending on how cheesy you want the top to be)
Large Batch Macaroni And Cheese Recipe
Cook macaroni until slightly firm. Drain and set aside in baking pans. In a large pot, melt margarine and add flour, salt, pepper and milk. Stir until smooth. Add cheese for sauce, stirring until well-blended. A change of art. Pour sauce over macaroni, and mix gently. Sprinkle cheese topping over each dish. Bake for about one hour at 350 degrees, or until hot and bubbly and slightly browned on top.