Not that I didn't do a few barbecues, but I was a lot more about 20 than 200. Stir in flour, mustard, salt, and pepper. Thanks to shroom for the h/t, but she has TONS more experience catering large groups than I ever did. 2 Cook pasta for 3 minutes and drain well. Add in the powdered cheese packet from the box and simmer for about 8 minutes, stirring every minute or so. Break that down, and you get an ultimate yield of 8 or 9 no. In a medium pot, add the noodles, water, milk and butter and bring to a boil. Melt butter in 3 quart or larger kettle, cook onion in butter until soft. Multiply it up to 150 covers and call the product 12 to 15 pounds of dry noodles. The 1 thing you'll hear from people who think they can't go vegan is they can't give up cheese. I'd go one pound of pasta per 10 covers (4 oz cooked pasta), or at most one pound per 12 (3-1/3 oz). You're not going to break the bank because you made an extra pan or two of mac. You may also want to consider my analysis in the light that I estimate generously - more food than strictly necessary, tending towards the ridiculous. You'll have to make adjustments for your way - whatever that is. It's only recognition that there are a lot of ways to make mac and cheese. If that sounds like a suggestion, it isn't. Mine isn't actually mac and cheese, it's baked ziti and the egg/cheese/noodle is more like a firm noodle custard than a cheesy noodle soup. And speaking of nonsense, the whole 8 oz thing Pete said they say doesn't work unless their mac is very, very creamy and wet. 25 covers per pan doesn't make senxe either. Sorry dudes and dudesses, but I don't think so. Fast forward to 2018, and the recipe has received an average of 4.5 stars on with comments praising the dish as 'one of the best mac and cheese recipes Ive ever made' and noting that 'this is the BEST mac n cheese ever I was skeptical of the dry mustard at first, but I cant imagine it without it. Basically, they're telling you that you'll get 14 covers from a pound of pasta - which is how much I use to make a 9 x 13 pan. I can't really see 48 8oz portions from 3-1/2 pounds of dry noodle.
IThe Food for Fifty suggestion seems way too thin as a major side. That is, 1 pound of dry pasta will yield about 2-1/2 pounds of cooked pasta. Once the cheese has melted into the sauce, stir in the drained pasta and season with additional salt and pepper, ground mustard or a little cayenne pepper.The weight conversion is roughly 1 : 2.5. On low-medium, continue to whisk until the mixture has thickened, then toss in the shredded cheese, salt and pepper. Sharp Cheddar and Parmesan cheese combine for this extra creamy mac n cheese recipe. As the pasta is cooking, stir the flour into the milk on low heat, and whisk until combined. Add the cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Add new layers of macaroni, cheese, and butter until the dish is full. Add a layer of sliced cheese then a layer with a few bits of butter. Put a layer of macaroni in your baking dish. Drain and sprinkle a little salt over it.
Boil as much macaroni as will fill your dish, until quite tender. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 3 minutes. Heat the oven to 375 F to 400 F (quick oven). Start by boiling your favorite pasta – wheat, rice, gluten-free or even regular macaroni. Increase the heat to medium-high and let come to a simmer, whisking frequently. So creamy in fact, your kids may not even realize that you were out of butter in the first place. You’ll be happy to know though that you can still make the creamiest of macaroni and cheese despite not having butter.
Homemade mac and cheese for 100 people full#
While most people might toss the butter aside in favor of healthier options, butter and raw full fat milk are actually both healthy fats that are so critical to our body. Make it on the stovetop, or … mix it up and bake in the oven topped with breadcrumbs – both are just as fabulous!Īs you reach in the fridge you realize you are out of butter – even worse, you are out of heavy cream… so making more butter is truly not an option. Macaroni and Cheese is a kid favorite – typically made with butter, flour, milk and shredded cheese, before being stirred into pasta and seasoned with a little salt. Pour the mixture into a 9x13-inch baking dish. Turn off heat and stir in Cheddar cheese until the cheese is melted. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Rich and creamy macaroni and cheese made without traditional butter!Ĭreamy, cheesy mac and cheese – life’s perfect comfort food! I don’t think I know anyone who doesn’t go wonkers for a big, soothing bowl of macaroni and cheese… pasta wrapped up in the creamiest, cheesiest sauce you’ll ever taste. Cook, stirring constantly, for 2 minutes.