Moms Mac And Cheese For A Crowd Food

MOM'S MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

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.

CROCKPOT MAC N CHEESE FOR A CROWD

Steps:

• Line your crockpot with a plastic liner. Cut the velveeta cheese into 2 inch cubes. Cut the butter into tablespoons.
• Cook pasta a few minutes short of the time it says on the box. Set aside
• Scatter half of the butter on the bottom of the crock. Start layering in this order: Cubed Velveeta, elbow pasta, cheddar cheese, start over until all of the pasta is gone.
• Pour the milk around the outer edge of the crockpot letting it go down into the layers.
• Cover and cook on low for 2 hours. Stir to combine and cook for another hour. Feel free to add pepper and stir throughout the 3 hours.

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.

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.

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.