Mac And Cheese For 50 People Recipes

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MACARONI & CHEESE FOR A CROWD



Macaroni & Cheese for a Crowd image

Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy-it may be for a crowd, but it's bound to go quickly.

Provided by Nestlé USA

Categories     Macaroni and Cheese     Dinner     Kid-Friendly     Cheddar     Cheese     Pasta     Bake     Monterey Jack     Casserole/Gratin     Small Plates

Yield 12 servings

Number Of Ingredients 10

1 box (16 oz.) dry, small elbow macaroni, cooked and drained
1/4 cup cornstarch
2 teaspoons salt
1/2 teaspoon ground black pepper
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
2 cups water
1/4 cup butter or margarine
3 cups (12 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Monterey Jack or hot pepper Monterey Jack cheese
1 pinch paprika

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



Mac 'n' Cheese for a Bunch image

You'll satisfy many taste buds with this rich and comforting dish from Dixie Terry from Goreville, Illinois. Tender macaroni is covered in a creamy, homemade cheese sauce, and then topped with golden bread crumbs. A true crowd pleaser!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 36 servings (1 cup each).

Number Of Ingredients 7

3 packages (two 16 ounces, one 7 ounces) elbow macaroni
1-1/4 cups butter, divided
3/4 cup all-purpose flour
2 teaspoons salt
3 quarts milk
3 pounds sharp cheddar cheese, shredded
1-1/2 cups dry bread crumbs

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.

Nutrition Facts : Calories 395 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.

MACARONI AND CHEESE FOR 20-25



Macaroni and Cheese for 20-25 image

Make and share this Macaroni and Cheese for 20-25 recipe from Food.com.

Provided by Nancy Sneed

Categories     One Dish Meal

Time 1h

Yield 25 serving(s)

Number Of Ingredients 10

3/4 cup butter
1/4 cup minced onion
1 cup flour
1 teaspoon salt
1 1/2 teaspoons dry mustard
2 teaspoons powdered ginger
2 quarts milk
2 teaspoons Worcestershire sauce
2 lbs sharp cheddar cheese (cut in small pieces, finely sliced, coarsely shredded or grated)
2 lbs elbow macaroni

Steps:

  • Melt butter in 3 quart or larger kettle, cook onion in butter until soft.
  • Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly.
  • Remove from heat, add milk, stirring or whisking continuously.
  • Put back on heat and continue stirring until sauce thickens.
  • Remove from heat, stir in worcestershire sauce and cheese.
  • Stir until cheese is melted.
  • Mix with elbow macaroni cooked according to package directions.
  • Bake in a 400°F oven in two buttered 11X15 shallow pans,or three buttered 2 quart casseroles, or two 3 qt casseroles.
  • Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes.
  • Cover with aluminum foil is you don't have lids.
  • If baked frozen, bake an additional 20 minutes.

BAKED MAC AND CHEESE



Baked Mac and Cheese image

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) uncooked elbow macaroni
1/3 cup plus 1/4 cup butter, divided
3/4 cup finely chopped onion
6 tablespoons all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups 2% milk
4 cups shredded sharp cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

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