- #How mac and cheese for 30 people for mac#
- #How mac and cheese for 30 people full#
- #How mac and cheese for 30 people free#
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.
#How mac and cheese for 30 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.
#How mac and cheese for 30 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.
#How mac and cheese for 30 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.
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