OT - Cooking for a Crowd
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OT - Cooking for a Crowd
| Tue, 10-09-2007 - 10:07am |
Anybody here have a good recipe for mac-n-cheese for a crowd?
| Tue, 10-09-2007 - 10:07am |
Anybody here have a good recipe for mac-n-cheese for a crowd?
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uummmm...a large pot and several boxes of Kraft?
Seriously.
Actually, we *love* the Kraft Velvetta Shells and cheese at my house, but I suppose it could get a little expensive for 50
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LOL ... I actually thought of that, Mitzi!
I'd keep it that simple and go with the Kraft unless you find something bigger, and just bring extra milk and sticks of margarine to keep it moist.
OK, I'll give it a try! I think making it from scratch or even the Kraft type is going to be hard--you'll have to boil the macaroni, etc. for 50 servings, which is a lot. How about trying some frozen mac and cheese--like Stouffer's? They must come in big family-size packages. If you nuke a bunch of them, then put them in a crock pot or Nesco to keep them warm, could that possibly work??
ejteach, your post made me think -
Julie, how about just have a caterer prepare it and deliver it hot and steamy to your house?
Tried and True.....
2- 7oz. boxes of Skinner elbow macaroni
2 boxes of Kraft American Deluxe cheese - shred or cube it (my mother shreds, I cube) We only have one size box around here, I believe they're a pound apiece. I could check for you.
2 sticks of butter or margarine (or perhaps a little less if you like) - cube it
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Boil the macaroni until it's kinda overcooked, but not falling apart. Drain well. Pour into LARGE greased casserole dish or aluminum pan. I spray the dish, mom uses butter to grease it.
Mix in cheese and butter.
Cover and cook around 325 for 30 minutes. (my mother cooks it at 350 but the sides sometimes scorch when I do it.... it's just something you watch for, if it still starts to scorch, just turn the heat down a little.
Take out and stir. Not too much because you don't want the macaroni to break up too much.
Put back in oven and cook for about another 30 minutes. You can tell when it's done because it will be creamy and all the cheese will be melted. Again, my mother cooks it a little longer... mostly I'm the one that occasionally has a scorching problem, but I just keep a closer eye on it now.
Here's my mac and cheese recipe - no Kraft in sight. I've never cooked for 50 - this would serve about 10
1 pound macaroni - cooked to taste
This sauce makes about 2-3 cups -
2 tbs butter - melt in a pan
2 tbs flour - mix into the butter until smooth
2 cups milk - room temp - mixed slowly into the butter/flour mixture - keep temp low to prevent butter from browning or milk from scorching.
Simmer until the mixture begins to thicken.
Mix in 1 cup grated sharp cheddar cheese and 1/4 cup Parmesean cheese. Stir until smooth. Adjust thickness to your preference by either adding milk or adding cheese.
You can finish off, if you want, by baking with bread crumbs on top, but at this size that would be very difficult.
hth
Sue, mom to Leah and Seth
Julie, this probably sounds kinda stupid, but, just remember, you don't have to cook it "all at once" so to speak.
Also, Leah says, go to www.foodnetwork.com - their home page has a mac'n'cheese on it. Plus we love food network in general for finding unique recipes.
Sue, mom to Leah and Seth
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