• Transparents Bath Of Mac N Cheese
• How Many Pounds Of Mac N Cheese For 150 People

Add pasta and adjust salt and pepper to taste. Pour into 13x9 inch baking dish. To Store: After cooling, wrap the dish tightly with plastic wrap first then foil. Refrigerate up to 2 days or freeze up to 1 month. Thaw completely and bring the casserole to room temperature before baking.

• You can only upload files of type 3GP, 3GPP, MP4, MOV, AVI, MPG, MPEG, or RM. • You can only upload photos smaller than 5 MB. • You can only upload videos smaller than 600MB. • You can only upload a photo (png, jpg, jpeg) or a video (3gp, 3gpp, mp4, mov, avi, mpg, mpeg, rm). • You can only upload a photo or a video. • Video should be smaller than 600mb/5 minutes • Photo should be smaller than 5mb • You can only upload a photo.

*Just Added* New Recipe for: Macaroni & Cheese for a Smaller Crowd! Serves 10-12 people - (: I could probably make a pretty big dent in this giant mac and cheese on my own, but it actually serves a crowd of 20-25! I find myself feeding throngs of people quite often and have recently started to write down these voluminous recipes. It's much easier than trying to 'guestimate' exactly how many pounds, cups, teaspoons you used the last time you multiplied the recipe.

Toppings 4 - 5 lb. Sour cream 1 lb. Bacon bits 2 lb. Butter 4-5 bunches of green onions, finely chopped 2 lb. Grated sharp cheddar cheese If you are having a baked potato bar add more toppings accordingly.

Sprinkle the shredded cheddar over the top of the macaroni (8 ounces per pan). Bake the macaroni at 350 degrees F for one hour or until bubbly in the middle.

• Undercook the pasta by a few minutes. It will cook more when you bake it. Otherwise they'll end up mushy. • Your white sauce does not need to be super thick. I used to make it way too thick and then I'd be disappointed that my macaroni and cheese wasn't gooey enough. • Season your white sauce.

About 5-7 minutes depending on the quantity. Drain, rinse with cold water and set aside. Wipe the pot dry and heat the pot medium heat. Add butter and melt, stir in the garlic, mustard, and cayenne for about 30 seconds until fragrant and butter begins to foam. Add flour and cook, stirring constantly, until light golden. Gradually whisk in broth and milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).

I cooked it at 350 and went to stir it after 45 min and it was cooked through already. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. It was a little thick, but still tasted very good. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go.

I made it cheesy and used about 4 cups of shredded cheese on each of the pans. We had one full pan left over so the measurements were just right - each steam table pan fed about 25 people. Again this was a MAIN DISH.

Transparents Bath Of Mac N Cheese

2 Cups of Toasted Panko Bread Crumbs (see note below) 1 pound elbow macaroni, or any small pasta 1 tablespoon table salt 6 tablespoons (3 oz) unsalted butter 6 tablespoons ((1.8 oz) all-purpose flour 1 1/2 teaspoons powdered mustard 1/4 teaspoon cayenne pepper (optional) 1 medium garlic clove, grated 2 1/4 cups chicken broth 3 1/3 cups milk 1 pound Colby cheese, shredded (4 cups) 8 ounces sharp cheddar cheese, shredded (2 cups) Salt and Pepper to taste 1. Make the topping and set aside. Bring 4-5 quarts of water to boil, add 1 tablespoon of salt and pasta. Stir and cook until just beginning to softened and firm in the center to bite. About 5-7 minutes depending on the quantity. Drain, rinse with cold water and set aside.

And I have always gone by that.Rule???? Works for me, but I also don't really weigh the portions, I just give a good scoop or just put it out for a buffet line. Thanks Ed, I didn't know what a Lb weighed out at. Learn somethin new everyday. _________________ The only thing consistant in BBQ is, it is always the Judges fault! KCBS CBJ Ranucci's Big Butt BBQ Super Pro Joined: 25 May 2006 Posts: 1219 Location: Charlotte, NC Posted: Tue Sep 29 09 11:34 am Post subject: I use around 11 lbs of pasta for 100 people. Just wanted to make sure I was on the same page.

I am guessing that must have included overages. And I have always gone by that.Rule???? Works for me, but I also don't really weigh the portions, I just give a good scoop or just put it out for a buffet line. Thanks Ed, I didn't know what a Lb weighed out at. Learn somethin new everyday. Dan, that looks like a really good place to start, verified by Ed (who would argue pasta weights with a guy named Ranucchi! ) By the time you add in cheese, milk, etc.

Shredded cheddar cheese (x 4 = 32 oz.) 1 onion, chopped (x 4 = 4 medium onions) parmesan cheese Mix together first 5 ingredients. Pour into buttered casserole or 9x13' pan and sprinkle with Parmesan cheese. Bake at 300 for 1-1/2 hours. (If you put double recipes into larger lasagna pans, it may need to cook about 15 min.

Peel and cut potatoes into an even dice. Place potatoes in at least a 25-quart stock pot (or cook in batches). Cover with cold water, add salt and boil until just tender, 20-25 minutes (potatoes will finish cooking in the oven). Evenly divide potatoes between prepared pans. Sprinkle with olive oil if desired. Preheat oven to 350ºF. Melt butter in 3-5 quart saucepan (recommend cook in batches).

Cut into even pieces. For large quantity cooking, boil potatoes in a large kettle or stockpot.

Gradually add the milk and cook until thickened. Season with salt and pepper. Take it off the heat and add the cheese.

Toast, cool, then freeze bread crumbs. To serve: Preheat oven to 375 degrees. Remove plastic wrap! But cover tightly with foil. Bake until the filling is hot throughout, 40-45 minutes. Add topping and serve. Toasted Panko Topping: 2 Cups of Panko Bread Crumb 1 teaspoon of paprika.

• You can only upload files of type 3GP, 3GPP, MP4, MOV, AVI, MPG, MPEG, or RM. • You can only upload photos smaller than 5 MB. • You can only upload videos smaller than 600MB. • You can only upload a photo (png, jpg, jpeg) or a video (3gp, 3gpp, mp4, mov, avi, mpg, mpeg, rm). • You can only upload a photo or a video. • Video should be smaller than 600mb/5 minutes • Photo should be smaller than 5mb • You can only upload a photo.

White pepper Toppings 4 - 5 lb. Sour cream 1 lb. Bacon bits 2 lb. Butter 4-5 bunches of green onions, finely chopped 2 lb. Grated sharp cheddar cheese If you are having a baked potato bar add more toppings accordingly.

I've never written down my macaroni and cheese recipe before because I make it like my Mom didwhite sauce + whatever cheeses I need to use up in the fridge + macaroni then, bake it up. But sometimes it would turn out better than others, so I paid attention, took notes and did a little research.

Store in tightly sealed containers in the refrigerator. Reheat as above Makes 50 1/2 cup servings. Use 3 13'x 9'x 2' baking pans or 2 12' x 20' x 4' pans. Oil pans or use cooking spray. Recipe can be cut in half to serve 25 Au Gratin Potatoes 10 pounds potatoes, use Russet or Yukon Gold for best texture and taste 1 tablespoon salt Cheesy White Sauce 3 sticks butter 3/4 cup flour 1 tablespoon salt 3 quarts milk 1½ pounds Cheddar cheese, shredded OPTIONAL TOPPING 1½ cups dried bread crumbs 2 sticks butter, melted Combine crumbs and butter.

Remove foil from pan and sprinkle on breadcrumbs. Bake uncovered for another 20-30 minutes or until hot all the way through. Should be at least 150-160 degrees in the center of the pan on an instant read thermometer. If breadcrumbs are not browned to your liking, you can broil until browned.

Potatoes must be mashed or whipped while they are hot or they will not hold together. Potatoes can be made 1 week in advance and frozen in tightly sealed containers. Defrost in the refrigerator, 5-6 hours. Transfer to baking dishes and reheat in a low oven or in the microwave. They can also be made 1-2 days in advance.

These are both family favorites, and I make them for Easter each year, and whenever we all BBQ. • Tell us some more • Upload in Progress • Upload failed. Please upload a file larger than 100x100 pixels • We are experiencing some problems, please try again. • You can only upload files of type PNG, JPG, or JPEG.

On the menu: Hmong Egg Rolls, Enchiladas with Rice and Beans and Inari Sushi, all prepared by different ethnic groups in our area. Then, we heard the Mac and Cheese makers couldn’t do it this year. Since the kids love homemade macaroni and cheese, we decided we’d take on the challenge ourselves. Because our schedules were hard to match up, Angel and I decided to separately each cook a batch for 50 people. But I’ve found that even when I’m not actually cooking with someone, it helps enormously to still have a “virtual” partner to exchange ideas and give each other advice. We chose a recipe and talked by phone about where we’d get ingredients. When I cooked a day earlier, I e-mailed how I’d altered the recipe a bit and how many pans I used.

Pour it over the pasta, top with whatever you like (extra cheese, buttered breadcrumbs, etc) and bake. Very simple but very good comfort food.

How Many Pounds Of Mac N Cheese For 150 People

We'll have about 20 four year olds and 20 adults. A google search for 'mac and cheese for a crowd' is all over the map in terms of quantities and how many people a pound of pasta is supposed to serve.

Fold in fruit & marshmellows and chill. These are both family favorites, and I make them for Easter each year, and whenever we all BBQ. • Tell us some more • Upload in Progress • Upload failed. Please upload a file larger than 100x100 pixels • We are experiencing some problems, please try again. • You can only upload files of type PNG, JPG, or JPEG. • You can only upload files of type 3GP, 3GPP, MP4, MOV, AVI, MPG, MPEG, or RM. • You can only upload photos smaller than 5 MB.

Helpful Hints Rolling the potatoes in oil and seasonings is optional but assures a crisp skin and adds flavor to the spuds. To keep the potatoes hot (I have personally never tried this but it seems like it might work); while your potatoes are baking, fill a cooler with hot water, when you are about to take your potatoes out, empty the water and dry out the cooler. Load the potatoes into the pre heated cooler. Your potatoes will stay hot for a long time.

Brown ground with onion and garlic (use butter for extra flavor or a non-stick skillet to reduce fat). Drain off excess fat. Add all other seasonings.

I did adjust it a bit. I used a gallon of whole milk between 8 lbs of pasta. I split it between two deep steam table pans with 4 lbs of pasta, 4 lbs velveeta and 2 cups of shredded cheddar (one cup on top, one in the sauce) in each. I also backed off on the salt but did add pepper. Windows 7 ultimate free. That was all personal preference but I have to say, it's a great go to.it's really easy and it takes an insurmountable task and makes it easy. Believe me, my oven can't fit the pan size. Not even one sideways.

Pour over potatoes. Bake at 400ºF for 20-35 minutes or until heated through and bubbling. Variations: Sweet Potatoes with Apples: Reduce potatoes to 9 pounds.

Just to re-cap: the general consensus seems to be 8-10 pounds of pasta plus other ingredients. Your point then is? _________________ BBQMAN 'I Turned A Hobby Into A Business'.

Good Grief Cheers Orval Ranucci's Big Butt BBQ BBQ Fan Joined: 27 May 2006 Posts: 288 Location: Endwell, NY Posted: Tue Sep 29 09 8:34 am Post subject: 1 pound of uncooked pasta equals approximately 2 1/2 pounds when cooked. _________________ Ed Ranucci's Big Butt BBQ DPP Series 50 FEC 100 Jedmaster Jerk Pit Master BBQ Super Pro Joined: 09 Mar 2008 Posts: 1069 Location: Orlando, FL Posted: Tue Sep 29 09 9:34 am Post subject: 10 trays from the freezer section at Sam's I'm not trying to be known for my Mc & Cheese, but it does come out very well. Allsmokenofire BBQ All Star Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma Posted: Tue Sep 29 09 9:46 am Post subject: Jerk Pit Master wrote: 10 trays from the freezer section at Sam's I'm not trying to be known for my Mc & Cheese, but it does come out very well. Hey.you may not be known for your mac and cheese, but at least you'll be known for your honesty. _________________ Mike Team Enoserv mutha chicken bbq BBQ Super Pro Joined: 26 Jan 2007 Posts: 2225 Location: newark,de Posted: Tue Sep 29 09 10:17 am Post subject: I am not sure where I heard this but some one once told me that 10lbs of Pasta per 100. I am guessing that must have included overages.

>:: Author Message Ranucci's Big Butt BBQ Super Pro Joined: 25 May 2006 Posts: 1219 Location: Charlotte, NC Posted: Tue Sep 29 09 7:01 am Post subject: Mac & Cheese for 100 Since this never got answered in the other thread how many lbs of pasta does it take you to feed 100? I have seen that 5lbs can feed 50 and also 100, not sure how that works out. _________________ Alex Ranucci's Big Butt BBQ BBQMAN BBQ Super All Star Joined: 13 Jun 2005 Posts: 15474 Location: Florida Posted: Tue Sep 29 09 7:19 am Post subject: I normally use a 4-5 oz. Per person serving size for sides Alex. That being said, a skinny guy like me can easily put away 8 oz. From there it doesn't take Einstein to figure it out (or maybe it does). Welcome back, we have missed your input!

Longer) This is a wonderful side fruit salad and can be made the day ahead. It'd 5X the recipe though, but make 1 batch at a time, and then combine them in the large serving bowl later. FRUIT AMBROSIA 2 c.

You would be roughly at 5-6 oz per guest. _________________ BBQMAN 'I Turned A Hobby Into A Business'.

Hope it helps.

Heavy whipping cream (x 5 = 10 c.) 1/2 c. Sugar (x 5 = 2-1.2 c. Sugar) 1 tsp. Vanilla extract (x 5 = 5 tsp.

Hey guys and girls I was approached by someone at my church to make Mac N Cheese for 150. Its for the family of an elderly woman who died. I was planning to make the recipe from Lady and Son's which my family really enjoys. I just dont know for sure how much to make.any thoughts? Its just going to be a side dish.