- Howmuch mac and cheese for 100 people for mac#
- Howmuch mac and cheese for 100 people full#
- Howmuch mac and cheese for 100 people free#
But…I figure, at the end of the day, it’ll work out. And, sitting here today (and writing this blog post), I still have no clue. How in the world does one make enough macaroni and cheese for 125 people? Without a commercial kitchen and commercial equipment. Once I picked my jaw off the floor, and self-medicated with a martini and a Valium, I got down to business. WHO INVITES 125 PEOPLE TO A GRADUATION PARTY?!?!?!?!?! Of course, when I volunteered, I was thinking, “oh please…how bad could it be?!” HA! Well, I asked how many were invited. And, as is tradition, with graduation comes the often grudgingly enjoyed Graduation Party! So, because I love to cook, and apparently have a knack for feeding the masses, I volunteered to help with the food. It all started a few weeks ago…Īs many of you know, it’s graduation time in the United States, and J’s nephew is graduating on Friday from high school. For now, no one has complained.So, my task, should I choose to accept it, is figure out how much I need to buy in order to make macaroni and cheese for 100 people. Believe it or not, the first time I made this I followed the recipe to a T, terrific! But all of these changes have not turned it on its head and I will continue to experiment with different ideas. This gave it a tang and helped balance out the flavor. I skipped the Tabasco as I used a true Dijon mustard with Chardonnay in place of the ground mustard. In addition, I don't always do this, but this time I used vanilla coconut milk and it gave it a slightly sweet taste. This last time I added frozen peas/carrots to the roux and let it sit for ten minutes before adding the pasta back. It feels like too much milk-flour ratio, but if you let it sit for about ten minutes, just below a boil, the roux is perfect! I have added pancetta in the past to make it a main course. I made this for Easter dinner, so I increased it to 12 servings. I prefer cavatappi noodles, cook them 6 minutes, because it gives it a more grown up texture. It's creamy, flavorful and easy to increase servings size with no ill effects. This is my go-to recipe for homemade Mac! While I've tried others from this site, this one just beats them all. I tried it, and was surprised that I liked it as well (usually I am okay with the flavor, but hate the texture), so this will definitely go into the rotation! I made it for my two year old, and he just gobbled it up. I added some leftover Brilliant Sauteed Broccoli (from this site), and because of the crushed red pepper in that recipe, left out the hot sauce in this one. I eyeballed the milk, and probably didn't use a 1/2 a cup, but it worked out fine. ORIGINAL REVIEW: I read the reviews before making this, and decided to reduce the salt to 1/8 tsp and increase the macaroni to 1/4 cup.
If I make larger quantities again, I will definitely cut the milk in half to preserve the cheesiness.
Howmuch mac and cheese for 100 people full#
Also, I quadrupled the recipe once and used the full two cups milk, and found it made WAY too much sauce that was MUCH less cheesy.
I will put the broccoli in it from now on. UPDATE: I have since made this a few times, and have determined that this recipe is decidedly better with the Brilliant Sauteed Broccoli in it than it is all by itself. She said it was really good and hadn't been able to have mac N cheese for a looong time.
Howmuch mac and cheese for 100 people free#
I did however adapt the recipe to be gluten free for a friend with celiacs by using brown rice macaroni and white rice flour (just know that a gluten free roux is thinner, but it bakes up ok in the end). I scaled it up and made it an hour or so before baking and it wasn't as smooth as it is when you bake it right away, the sauce kind of starts to coagulate. try it! DOUBLE UPDATE: I don't suggest making this ahead of time. Would definately scale this up and serve to guests, especially around the holidays! UPDATE: I now use the cheesy sauce (double amts) in my tuna casserole and it's AWESOME. Use the 2 minutes as a guideline, but if it's still thin, give it another minute or 2 til it looks right. SO GOOD!!! Be sure, as with any roux based sauce, that you let it thicken properly (before adding the cheese), otherwise you will end up with it 'soupy' as one reviewer described.
Instead of breadcrumbs I sprinkle french fried onions on top, then the cheese and bake.
I adjust if a bit by adding a sprinkle of smoked paprika, and prefer to use a non-vinegary hot sauce, not tabasco for this one. Any pasta will do really, penne/ziti is actually my fave, but I use whatever's on hand. I make this for myself for lunch now to cure my craving.
Howmuch mac and cheese for 100 people for mac#
Awesome! I get a hankering for mac and cheese every once in a while, and BF detests it (what's wrong with him?!?!) so I can never make it for dinner.