Velveeta cheese is designed to melt more evenly than freshly grated cheeses so you'll always get a perfect cheese sauce with this recipe (and when you're cooking for 100 people, a foolproof recipe is what you need). When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go. This mac and cheese recipe is great for large groups and is made doubly cheesy and creamy with both velveeta and cheddar cheese. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. It was a little thick, but still tasted very good. Macaroni & Cheese for 100 10 lbs Elbow Macaroni Noodles 5 lbs Butter or Margarine 5 cups flour 3 tablespoons pepper 1 cup prepared mustard 1/3 cup Westershire sauce 2 1/2 gallon milk can add some evaporated milk 10 12 oz shredded cheddar cheese 5 32 oz velveeta cheese shredded Preheat oven to 350.
So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. I cooked it at 350 and went to stir it after 45 min and it was cooked through already. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. Either let the macaroni and cheese come to room temperature before baking or, if you’re taking it straight from the refrigerator, add about fifteen minutes to the baking time.This recipe worked well freezing, thawing and cooking in the oven/roaster. If you want it to keep longer, you can refrigerate it for up to one day. You can prepare the macaroni and cheese up to the point of baking and let it sit at room temperature for up to two hours. It takes only 3 minutes to pull together, and it elevates this creamy dish with a fabulous contrast in texture.
Tweet This Crunchy Panko Topping for Baked Macaroni and CheeseĪ combination of melted butter, Parmesan cheese, and panko bread crumbs makes an irresistible topping for baked mac and cheese. The real deal, cheesy and rich, and baked with a gorgeous crunchy topping. Cook, stirring, until the flour is blond in color, about 4 minutes. The Dijon mustard and red pepper flakes give the macaroni and cheese a little kick, a little edge, and save the dish from being too intensively rich and creamy (not that there’s anything wrong with that). Whisk in the flour and red pepper flakes, if using. Look for packaging that says “rigate” (ridged) if you’re not sure, but don’t worry: smooth pasta will be just fine. And pasta that has a bumpy or ridged texture is extra good. Cavatappi, rotini, ziti, penne, small chells, campanelle, and of course – macaroni! I like the use macaroni with little ridges on them, which grabs the sauce nicely. I like to use a short chunky shape, and change up the options. What Kinds of Pasta Can Go in Mac and Cheese?Īlthough we call it macaroni and cheese, the actual pasta shape is up for grabs. Laced with a blend of cheeses and enriched with milk and cream, people young and old tend to sigh with pleasure while looking at the browned panko (Japanese bread crumbs, easily available in supermarkets and online) crust sitting atop a bubbling casserole of pasta nestled in a sauce fragrant with a mixture of cheeses. But now (and also then) they are willing to shovel in this homemade version at a pretty fast clip - and we can pronounce all of the ingredients.