MAC AND CHEESE FOR 20 RECIPES

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MACARONI AND CHEESE FOR 20-25 RECIPE - FOOD.COM



Macaroni and Cheese for 20-25 Recipe - Food.com image

Make and share this Macaroni and Cheese for 20-25 recipe from Food.com.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 25 serving(s)

Number Of Ingredients 10

3/4 cup butter
1/4 cup minced onion
1 cup flour
1 teaspoon salt
1 1/2 teaspoons dry mustard
2 teaspoons powdered ginger
2 quarts milk
2 teaspoons Worcestershire sauce
2 lbs sharp cheddar cheese (cut in small pieces, finely sliced, coarsely shredded or grated)
2 lbs elbow macaroni

Steps:

  • Melt butter in 3 quart or larger kettle, cook onion in butter until soft.
  • Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly.
  • Remove from heat, add milk, stirring or whisking continuously.
  • Put back on heat and continue stirring until sauce thickens.
  • Remove from heat, stir in worcestershire sauce and cheese.
  • Stir until cheese is melted.
  • Mix with elbow macaroni cooked according to package directions.
  • Bake in a 400°F oven in two buttered 11X15 shallow pans,or three buttered 2 quart casseroles, or two 3 qt casseroles.
  • Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes.
  • Cover with aluminum foil is you don't have lids.
  • If baked frozen, bake an additional 20 minutes.

Nutrition Facts : Calories 401, FatContent 21.1, SaturatedFatContent 13.1, CholesterolContent 63.7, SodiumContent 402.3, CarbohydrateContent 35.6, FiberContent 1.4, SugarContent 1, ProteinContent 17

MAC AND CHEESE FOR 20 RECIPE | LAURA IN THE KITCHEN ...



Mac and Cheese for 20 Recipe | Laura in the Kitchen ... image

Provided by Laura Vitale

Prep Time 20 minutes

Cook Time 45 minutes

Yield Serves 16-20

Number Of Ingredients 14

2 lb of Elbow Pasta (or any pasta of your choice)
8 cups of Whole Milk
1-1/2 cups of Heavy Cream
1/2 cup of Unsalted Butter
1/2 cup of Flour
1-1/2 Tbsp of Dried Mustard
2 tsp of Paprika
Plenty of Salt and Pepper
3 cups of Shredded Sharp Cheddar
1 cup of American Cheese, cubed or roughly torn
1 cup of Shredded Mozzarella
1/4 cup of Unsalted Butter for tossing the pasta
2 Sleeves of Ritz Crackers
1/3 cup of Melted Butter

Steps:

  • 1) Preheat your oven to 350 degrees. Boil the pasta in plenty of salted water (remove it a couple minutes shy of what the package says) drain well, put it back in the same hot pot and stir in ? cup of butter, pour into a very large buttered casserole dish (the one I use is an 18x13x2 inch)set aside. 2) In the same large pot, add the half cup of butter, allow it to melt, stir in the flour, cook for just a couple minutes then add the milk, cream and cook while constantly stirring over medium heat until it thickens a bit (it won?t be super thick so don?t panic). 3) Add the mustard and paprika, along with a good pinch of salt, lots of pepper and slowly stir in all the cheeses, pour the cream sauce over the cooked pasta in the pan (stir it all around to make sure the pasta is coated) and set aside while you make the topping. 4) In a food processor, add the Ritz crackers and butter, pulse until they develop into fine crumbs, sprinkle this mixture over the mac and cheese and pop it in the oven for about 30 minutes or until golden brown and bubbly.

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