olzrecipes.blogg.se - Macaroni and cheese for 100 guests

Melt 1 cup of butter in a large stock pot.

In the meantime, heat the oven to 350°.

Follow the directions on the box to cook the macaroni until it is almost done.

Carbohydrate: 32g carbohydrate (5g sugars.

1 teaspoon pepper 3-1/2 cups uncooked elbow macaroni (about.

Notes: Mac And Cheese For 50 People Recipes, Mac And Cheese For 50 People Recipes 3 lbs cooked ham, cubed.

Bake at 350 degrees F for 30–45 minutes, or until bubbly in the middle.

You can make it this far, put it in the fridge, and bake it another time.

Mix the melted butter with the bread or cracker crumbs, and sprinkle them on top of the macaroni.

Pour the last 2 cups of milk into the bowl. Mix well to coat the cooked macaroni with this cheese sauce. Add the roux and stir until the sauce is nice and thick.

Salt and white pepper should be added to the cheese.

While the macaroni is cooking, heat 8 cups of the milk, add the Colby and Cheddar cheeses, and stir over medium heat to melt the cheeses.

Drain and put in a foil pan that can be thrown away. Follow the directions on the box to cook macaroni.Cook for 2 to 3 minutes over low heat, stirring constantly. Melt the butter, add the flour, and stir.Dice the remaining bread and put it in the bowl of a food processor fitted with the steel blade and process until you have fine crumbs. Note: To make 1½ cups of fresh bread crumbs, remove and discard the crusts from 5 slices of white bread. Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top.

Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.īutter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly. When ready to cook, allow the mixture to sit at room temperature for about an hour. The pasta will absorb the cream and expand. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, ½ cup of the Cheddar, 2 teaspoons salt, and 1 teaspoon pepper. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil.