If the cheese sauce gets too thick to mix when chilled, just warm it until it loosens up. Let me know how it all goes! Take Care! We had about 35 adults and children and it was a huge hit — many second helpings! It was so wonderful to be able to add a warm dish to the buffet that was so uniformly enjoyed by all ages.
Thank you! Hi Joan — Sounds like a fun party! Happy Birthday to your grandson! Glad everyone liked it!! Hi Bill! Yes, I would just double the recipe and make it in a really big pan or two of the pans I used in the recipe. Sounds like fun — enjoy!! Hi Kathy! Yes, you can make ahead the day before. I think I put some make ahead tips on the bottom of the recipe. Have a great day!! Let me know how it goes :.
You can make ahead. I like to boil the noodles, toss them with a little oil in the pan to keep them from sticking together. Cover and refrigerate. Then refrigerate the cheese sauce. The next day warm the sauce just enough to loosen it up so you can mix it in with the noodles- then go forward with the baking. You can mix it the day before and refrigerate, but sometime the elbow noodles will absorb some of the moisture from the cheese sauce and it may seem a little drier. Let me now how it goes!!
Have made this recipe several times for our football tailgating events, at least two batches, sometimes three. Never any leftovers. Bought a pasta cooker to speed the prep, which really helps.
Great recipe to use for a crowd. Hi GolfWV!! You just made my day!! This sounds great. I am going to make it for my church staff Friday about 25 people. Assuming the large elbow macaroni?
Hi Laura — Thanks for stopping by! Best to you and your church staff! Hi there! Just came across this recipe and will be trying it for a big family event next week. Question for you: Have you tried freezing the mac and cheese?
Thanks so much. Hi Alexis! Yes, I freeze mac and cheese! I would assemble everything but the bread crumb topping, wrap in plastic wrap and then wrap in foil to freeze. I would thaw overnight in the refrigerator the night before I wanted to bake it.
I would keep it foil covered through most of the cooking to retain moisture. Hope you family loves it :. Thanks again for the freezing tips. This recipe seems easy. We are expecting women so I will use this recipe and double it. Congrats to your daughter and family — how exciting!!
Funny that you just commented as I just made the mac and cheese again last night! Best wishes with everything! I only wish I made two trays… It definitely was a huge hit! Thank you for letting me know — makes my day!! I am wondering if I made or actually just served this in a large electric roaster so it will stay warm how do I prevent it from getting to dry during the party.
We will be serving about people. If I were going to use a large electric roaster like a warmer, I would keep it at a pretty low temp. I would also try to keep it covered or partially covered. I would bake the mac and cheese in the separate foil pans. I would foil cover them and keep them warm in a low oven.
What an exciting time for him! I used your reciepe for my husbands annual Knight of Columbus Fish Fry. I have been making macaroi and cheese for this event for many years but wanted to find a recipe that was for a larger quantity and would be easier to use.
Boy was this it!!! It was a hit! Thank you so much for posting thie recipe it was the best macaroni and cheese that I have ever made! I am so happy that it was a big hit!
Can I use pre shredded Cheddar and American cheese? And, should I add a little more milk to the sauce? So nice of you to cook for the soup kitchen! Yes, pre-shredded should be fine. Take care! Hello Tina! I added some gruyere in with that american and white cheddar, YUM!!!
Wondering however since this time I will not have time tomorrow morning to make it all fresh as I have done countless times, so I am using your tip for cooking pasta and sauce separate, then assembling tomorrow morning for heating. Wondered if the pasta also needs to be heated up a little or if you just usually throw in cold? I am just worried about the pasta getting dry!!!
Any further detail would be appreciated. Hi Lindsey! Congrats to your friend on her baby shower! Glad your crowd is liking the mac and cheese!! Makes me happy! You should just heat up the sauce ever so gently, just enough to loosen it up enough so it will mix in with the pasta.
It should all be A-ok! Hope you have a great company BBQ! Hi Tina! Hi Myrna — Nice of you to cook for ! Happy Cooking- Tina. I am making this for a party. Would it work out if I made it the night before and baked it the morning of the party? Hi Christina, I made your mac and cheese and refrigerated it yesterday before the baking process.
I just put it in the oven from the fridge to bake and whilst it is delicious, it has a grainy texture. Do you have any idea why this is the case? The only time I have had Mac and Cheese turn grainy was when I added the cheese and had the heat too high. The cheese can separate and make that grainy texture. Hope that helps!! I am making this now for my block party…how On my way!
Does it take for the cheese to melt completely? Hi there Michele! Will be fine in the end — the cheese will melt the rest of the way in the oven. Better than making it too hot and having your cheese separate and be "grainy. Always looking for great large crowd pasta recipes for our cross country team! Going to try this one this week. Any suggestions? Also, I do like using Velveeta in macaroni and cheese — could I just sub some in for one of the other cheeses?
Hi Gina! I take this recipe to our neighborhood block parties all the time. I try to take it right from the oven to the car. I cover it well with foil, keep it right on the hot baking tray and usually lay some kitchen towels on top — to try to insulate and keep the heat in. Hope that helps! This is a delicious recipe!
It was gone quickly and I received numerous compliments on it. Since then, several people have asked for the recipe. I am making it again today for a holiday party for teen-aged girls! All guests and kids loved your recipe. Your cheese sauce is so easy to spice up or down while making, I like extra Worcestershire, garlic powder, pepper and a bit of franks red hot.
I could see how delicious it would be to add chopped ham, etc as another comment mentions below. I ended up having to freeze a few gallon ziplocks of this after the grad party the first time I made it and it froze very well. I reconstitute in a fry pan with a few drops of water and while the texture may have fell apart a little it was still as delicious if not better than when it was fresh.
Congrats to your son and hope you had a wonderful summer! Is that amount correct? Take care :. I am making it for a pot luck after church. I saw the comment on bagging pasta and making sauce the night before then assemble in morning. Any tips on baking it? If i make it and bake an hour and half early how would you keep it warm? Cook the pasta, about a minute or two less than the package directions.
Drain and pour into baking pan. Pour in cheese sauce and stir to combine. Cover with foil and bake for 20 minutes. Stir together melted butter, breadcrumbs, salt and pepper.
Remove foil from pan and sprinkle on breadcrumbs. Bake uncovered for another minutes or until hot and bubbly all the way through. Should measure at least degrees in the center of the pan with an instant read thermometer. If breadcrumbs are not browned to your liking, you can broil until browned. Make sure baking dish is broil safe.
Notes I use a foil half-steam tray pan. It may fit in some deeper 13" x 9" dishes. You could always fill up your 13" x 9" and put some overflow into another dish. Tried this recipe? Share it! Your email address will not be published. Thanks for Sharing! Jump to Recipe Print Recipe.
Servings: 10 servings. Comments Worcestershire sauce in mac n cheese? I have made this recipe for years but always crumble potato chips for topping…deeelish! Leave a Reply Cancel reply Your email address will not be published.
0コメント