Monday, July 20, 2009

Baked Macaroni and Cheese for a Crowd

Lighter Mac & Cheese

From my grandma's journal...all portions here are for 100. Now I know why my salad's, barbecue's and or most of what I make are in huge portions...I'm always cooking for 'the crowd' even though it is now just the two or three of us here and eating. Lucky neighbors :)

Grandma's Recipe for Baked Macaroni and Cheese (100 portions):

Added my creative writing due to just the ingredients being listed in her journal...I know what Grandma was thinking though, no worries.

Cook to al dente 5lbs 4 ounces of macaroni in 3 3/4 gallons of boiling water, 1/2 a cup salt added is optional. Drain, rinse, and set aside.

Meanwhile, in a large pot melt 3/4 cup butter and then whisk in 1 1/2 cups of flour to make a roux. To this slowly add 1 1/2 gallons of hot milk. Drizzle and whisk so the mixture is smooth, not clumpy.

Now you have a thick white sauce. To this add 2 2/3 tablespoons dry mustard and 6 pounds 4 ounces of grated cheese, mix to melt cheese. My grandma always loved sharp cheddar, any cheese of your choice is fine though.

Lightly coat two huge baking pans (cafeteria style) with a non-stick spray, divide the cooked macaroni evenly between the pans, and then pour 1/2 of the cheese sauce over each tray.

Bake one hour at 350 degrees or until bubbly and brown.

~ Sprinkle plain or seasoned bread crumbs over the mac and cheese casserole before baking
~ Top with thinly sliced tomatoes prior to baking
~ Finely chop two large onions and mix into the roux.
~ Add a squirt or two of ketchup once the mac and cheese is on your plate (Grandma approved behavior :)

Visit The Best Baked Macaroni and Cheese Recipes Online for more recipes.