Macaroni And Cheese For A Smaller Crowd Half Sized Version Of Macaroni And Cheese For A Crowd 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.)

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.

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 ONE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly add half-and-half, whisking as it is poured in. Stir until sauce thickens slightly, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard, pepper, and turmeric; whisk to combine.
• Drain macaroni and add to the cheese sauce. Stir until evenly coated.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

SIMPLE MACARONI AND CHEESE

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.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

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.