Mac 'n' Cheese for a Bunch |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I've seen OAMC recipes for macaroni and cheese that were geared more for huge crowds. I even saw one once for 200 people. Personally, that's a bit much for my OAMC needs, LOL. So here it is for safekeeping and future use. Ingredients:
2 (16 ounce) packages elbow macaroni (ronzoni whole wheat pasta) |
1 (7 ounce) package elbow macaroni (ronzoni whole wheat pasta) |
1 1/4 cups unsalted butter, divided |
3/4 cup all-purpose flour |
2 teaspoons salt (optional) |
3 quarts 1% low-fat milk |
3 lbs low-fat sharp cheddar cheese, shredded |
1 1/2 cups dry breadcrumbs |
Directions:
1. Preheat oven to 350°F; Grease three 13X9 baking pans.
2. Cook all the macaroni per package directions and drain.
3. While the macaroni cooks, in a large soup kettle melt 1 cup of the butter; then stir in flour and salt until smooth.
4. Gradually stir in milk and slowly bring to a boil; cook and stir until thickened.
5. Reduce heat and add the cheese, stirring until melted; stir well-drained macaroni into sauce.
6. Divide the mixture equally among the 3 greased baking pans; melt the remaining butter and mix with the bread crumbs.
7. Sprinkle the buttered bread crumbs equally over the top of the macaroni and cheese mixture in the 3 baking pans.
8. Bake, uncovered in the preheated oven for approximately 35-40 minutes or until golden brown.
9. NOTE: this needn't be limited to macaroni; use rotini or penne rigati.
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