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I love that mac and cheese is a perfect side dish, or meal all on its own.Cook on high for 2 hours or low for 3, stirring once or twice and keeping an eye on the consistency of the pasta.
Add up to a cup of milk if desired for a creamier consistency. I was kind of weirded out using mayonnaise in macaroni and cheese but trust me youll be happy you did Its creamy comfort food that feels indulgent Great with bacon bits red pepper flakes, jalapeo or smoked meats. This sounds so good and I cant wait to try it Thanks for your help. Being strapped for time doesnt mean you have to sacrifice flavor. We do a lot of potluck dinners at church and was wondering if I did a small amount of water in an aluminum pan and then placed my dish (in another aluminum pan) on top, if it would have the same effect. Creamy, yet flavorful mac and cheese for 300 seemed like a distant, unachievable goal. Though I could not use her exact recipe (it contained blue cheese; we have too many young palates who wouldnt be too keen on that) I wanted to give it another try. I cooked 12 pounds of pasta and used six full-size disposable, aluminum steam pans for easy clean up. Bring to a simmer and cook, whisking often until slightly thickened. But for large volume cooking, use stainless steel steam pans to support the weight of the food, since thin aluminum disposable pans are used. Then, carefully pour a little hot water between two pans to keep the pasta edges from burning. Hot water acts as an added insulation to the pans, keeping the temperature even throughout the pans. Spread it on a rimmed cookie sheet and toast in oven for 8-12 minutes. After mac and cheese is completely heated through, sprinkle topping right before serving. Bring 4-5 quarts of water to boil, add 1 tablespoon of salt and pasta. Stir and cook until just beginning to softened and firm in the center to bite. Add butter and melt, stir in the garlic, mustard, and cayenne for about 30 seconds until fragrant and butter begins to foam. Reduce heat to medium and simmer, whisking occasionally, until slightly thickened to consistency of heavy cream, about 5 minutes (requires more if cooking a large amount). Thaw completely and bring the casserole to room temperature before baking. Toss bread crumbs, paprika (or dry rub) and melted butter in a bowl. Bake, stirring until toasted. Cool completely. Thaw in refrigerator completely in the refrigerator about 24 hours. For serving 300 people: for 12 lbs of pasta, make recipe X 11 for the cheese sauce. Make Ahead And Cheese For A Crowd For Mac And CheeseMy husband occasionally asks for mac and cheese - will try this one next time. Thanks. Reply Delete Replies Reply Becky February 5, 2011 at 5:16 PM Kay, this looks delicious I will not make it for 300 but for 6 Hugs to you today Reply Delete Replies Reply GirlyGirlCooks February 5, 2011 at 7:18 PM You are a very brave woman cooking for 300 people You would have no problem becoming a caterer:) Reply Delete Replies Reply Anonymous February 6, 2011 at 10:47 AM Ill have to try this Ive had more mac and cheese failures than I can count, and when I saw this recipe on TK I immediately put it into my recipe box. Thanks for recommending it--now I know for sure that I have to try it. Reply Delete Replies Reply Unknown February 6, 2011 at 8:27 PM Super impressive, so simply.except for that fact you cooked for 300 wozer. Reply Delete Replies Reply Anna Johnston February 7, 2011 at 12:23 AM Mac Cheese for 300 is no mean feat. When I was training still an apprentice, we cooked regularly for over 500, so I know what goes into this. Reply Delete Replies Reply Anonymous February 7, 2011 at 9:26 AM My husband made mac and cheese one night and used panko bread crumbs as topping, something Ive never done and it was great I cant imagine cooking for 30 people let alone 30 Reply Delete Replies Reply Design Elements February 7, 2011 at 3:09 PM impressive delicious hugs Reply Delete Replies Reply Sarah February 7, 2011 at 4:07 PM Looks delish I have a question about the steam pans.
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