MACARONI AND CHEESE FOR 100 RECIPES

MAC 'N' CHEESE FOR A BUNCH RECIPE: HOW TO MAKE IT

Mac 'n' Cheese for a Bunch Recipe: How to Make It image

You'll satisfy many taste buds with this rich and comforting dish from Dixie Terry from Goreville, Illinois. Tender macaroni is covered in a creamy, homemade cheese sauce, and then topped with golden bread crumbs. A true crowd pleaser!

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 36 servings (1 cup each).

Number Of Ingredients 7

Ingredients

3 packages (two 16 ounces, one 7 ounces) elbow macaroni
1-1/4 cups butter, divided
3/4 cup all-purpose flour
2 teaspoons salt
3 quarts milk
3 pounds sharp cheddar cheese, shredded
1-1/2 cups dry bread crumbs

Steps:

Cook macaroni according to package directions until almost tender., Meanwhile, preheat oven to 350°. In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce., Transfer to 3 greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. , Bake, uncovered, until golden brown, 35-40 minutes.

Nutrition Facts : Calories 395 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 510mg sodium, CarbohydrateContent 32g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

SOUTHERN STYLE BIG BATCH SUPER CREAMY MACARONI AND CHEESE

Southern Style Big Batch Super Creamy Macaroni and Cheese image

This big batch, super creamy macaroni and cheese, made with cheddar, Monterey jack, and Velveeta, is insanely decadent, buttery, gooey, and over the top cheesy, perfect for those special occasions.

Provided by Deep South Dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Number Of Ingredients 8

Ingredients

2 pounds medium cut elbow macaroni
1 pound sharp cheddar cheese
1 pound Monterey jack cheese
2 pound block original Velveeta brand cheese
2 1/2 cups whole milk
4 large eggs, beaten
Kosher salt, freshly cracked pepper and Cajun seasoning, to taste
1 cup (2 sticks) pure butter

Steps:

Butter or spray a large baking dish or casserole pan with non-stick cooking spray; set aside. For the full recipe you'll need a large pan or Dutch oven that will hold 8 quarts; for a half pan use a 4 quart dish.
Boil noodles, rinse, drain and set aside.
Preheat oven to 375 degrees F.
Shred the cheddar and jack cheeses, stir together and set aside. Meanwhile, pour the milk into a large saucepan and warm over medium low heat.
Cut the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted, stirring often. Add additional milk if needed to thin. Remove from the heat and set aside.
Crack the eggs into a separate bowl and lightly whisk. Scoop out some of the hot cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs. Once well combined, add the eggs to the cheese sauce and quickly whisk together until well mixed. Tempering prevents the eggs from scrambling in the hot cheese sauce.
Add half of the elbow noodles to the baking pan and season lightly with salt, pepper and Cajun seasoning. Slice thin layers of butter and spread them around on top of the noodles.
Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles. Ladle 1/2 of the Velveeta cheese sauce over that. Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, and Velveeta sauce.
Bake at 375 degrees F, uncovered for about 30 to 35 minutes, or until bubbly and lightly browned on top.

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