MAC 'N' CHEESE FOR A BUNCH
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
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 & CHEESE FOR A CROWD
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
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.
POTLUCK MACARONI AND CHEESE
You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. -Jennifer Blondek, Chicopee, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 2h25m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.
Nutrition Facts : Calories 388 calories, Fat 28g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 652mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 17g protein.
SPECIAL MAC AND CHEESE FOR A CROWD
Great meal for busy moms. Kid favorite mac and cheese, with ham and peas made on a large scale. Make up one batch and freeze one or two dishes for meals later. Add salad and bread and you have a complete meal. Great for freezing to save time in the kitchen.
Provided by MsSally
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 405.3, Fat 17.5, SaturatedFat 9.4, Cholesterol 62.3, Sodium 763.7, Carbohydrate 38.9, Fiber 2.4, Sugar 2.5, Protein 22.3
MACARONI AND CHEESE FOR A CROWD
Make and share this Macaroni and Cheese for a Crowd recipe from Food.com.
Provided by five.starr
Categories Lunch/Snacks
Time 1h
Yield 3/4 cup, 200 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 451.8, Fat 20.1, SaturatedFat 12.4, Cholesterol 53.3, Sodium 676.6, Carbohydrate 48.3, Fiber 1.7, Sugar 5.8, Protein 18.9
CROWD-SOURCED MAC AND CHEESE
"Macaroni and cheese holds a special place in my heart. I grew up on my mom's recipe, which she made only on special occasions; in between she made the pinch hitter from the blue box. As an adult, I developed a recipe for Spicy Mac and Cheese that I credit with making my former catering company successful. That catering company led me to Food Network - so my love affair with mac and cheese is real! During a 2016 episode of The Kitchen, my cohosts, two guests and I attempted to make the ultimate Thanksgiving macaroni and cheese, a group effort in which each person secretly added an ingredient. The result was a stovetop version with a creamy cheddar and gruyere bechamel. Our pasta was cavatappi (my addition) and we added brussels sprouts, squash and a toasted breadcrumb topping. It wasn't bad, but viewers thought there were too many cooks in the kitchen. People started debating what the perfect macaroni and cheese should be, so I thought it would be fun to post a Twitter poll inviting passionate mac and cheese eaters to share their preferences for the "grater" good. Here's what you came up with. Whether or not to top it was a tie, so the test kitchen made it both ways - you can pick a side!" says Sunny.
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 13
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.
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