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Macaroni & Cheese for 50 people

Gatorangel's picture

I need a quantity recipe and advice for making this.  I use a basic white sauce at home. 

chiffonade's picture

(post #28259, reply #1 of 7)

Go here:  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17216,00.html


This is the best "from scratch" Mac & Cheese I've ever made.  To feed 50 for a side dish, you'd only have to double or triple it.


"You can ask for cheese on your linguini with clam sauce...Just don't do it in front of me."  Mario Batali

*You're a REAL person, eat REAL food."

Chiffonade

MadMom's picture

(post #28259, reply #2 of 7)

I always thought Becca's mac and cheese was the best ever.  I love the stuff.  I'm a real believer that some dishes (and mac and cheese is right at the top of the list) should not be adulterated with chiles and hot pepper...they are delicious comfort food, and as such, are sacred.


Things are going to get a lot worse before they get worse.
Lily Tomlin


Edited 10/8/2003 2:32:50 PM ET by MadMom

smschwag's picture

(post #28259, reply #4 of 7)

I'm with you about wanting my Mac & Cheese plain.  Where would I find Becca's mac & cheese recipe?


Shirley in Cincy


Edited 10/9/2003 2:26:28 PM ET by Shirley

Shirley in Cincy

Jean's picture

(post #28259, reply #5 of 7)

In Tried and True  1386.1


http://forums.taunton.com/tp-cookstalk/messages?msg=1386.1


 


Along the way take time to smell the flowers.

A  clear conscience is usually the sign of a bad memory.
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smschwag's picture

(post #28259, reply #7 of 7)

Thanks Jean, I'll check it out.


 


Shirley in Cincy

Shirley in Cincy

courgette's picture

(post #28259, reply #3 of 7)

The best macaroni and cheese I've ever made is the one on Martha's web site-sorry I don't know how to do a link. It makes a large amount and really will serve 12 like it says, unlike most recipes. If you had lots of other dishes, it would serve more.

RHart18's picture

(post #28259, reply #6 of 7)

I just made this over the summer for church.  Five pounds of macaroni made two of the large disposable metal trays.  The ones that fit over the sterno and racks (there's probably a name for them but I'm drawing a blank).  I took my regular recipe and multiplied by 5.  here's mine:


Cheese sauce:


30 tablespoons butter (3 3/4 sticks)


30 tablespoons flour (1 1/2 cups + 6 Tbs)


15 cups milk


5 teaspoons dry mustard


salt and pepper to taste


5 lbs extra sharp cheddar, grated


 


Melt the butter, add the flour and mustard to make a roux.  Gradually add the milk and cook until thickened.  Season with salt and pepper.  Take it off the heat and add  the cheese.  Pour it over the pasta, top with whatever you like (extra cheese, buttered breadcrumbs, etc) and bake.


Very simple but very good comfort food.  Hope it helps.