Crowd Sourced Mac And Cheese Food

MACARONI AND CHEESE FOR A SMALLER CROWD (HALF-SIZED VERSION OF "MACARONI AND CHEESE FOR A CROWD" RECIPE)

Steps:

• This makes a half-sized foil steam table pan* or 13 x 9 Baking Dish. (Place foil pan on a baking sheet for stability.)
• Butter pan and preheat oven to 350 degrees F.
• Set a large pot (6-quart or larger) of salted water (1 tablespoon salt) to boil.
• Cheese Sauce: In 4-quart saucepan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth. Cook for a few minutes stirring constantly.
• Whisk ½ cup of the milk into the roux until they combine smoothly. Add a little more milk and whisk until smooth. Whisk in the rest of the milk.
• Heat and stir frequently over medium heat. Make sure to scrape the bottom and edges of pan while stirring.
• When slightly thickened, before it simmers, remove from heat and stir in the Worcestershire sauce and cheeses. Stir until melted and smooth. Taste and add more seasonings if desired.
• Cook the pasta, about a minute or two less than the package directions. Drain and pour into baking pan.
• Pour in cheese sauce and stir to combine. Cover with foil and bake for 20 minutes.
• Stir together melted butter, breadcrumbs, salt and pepper. Remove foil from pan and sprinkle on breadcrumbs.
• Bake uncovered for another 20-30 minutes or until hot and bubbly all the way through. Should measure at least 150-160 degrees in the center of the pan with an instant read thermometer.
• If breadcrumbs are not browned to your liking, you can broil until browned. (Make sure baking dish is broil safe.)

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.

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.

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.