When you’re taking on a project like making Macaroni and Cheese for 100, you better have a friend to help you.
Angel and I were organizing the food for a huge community carnival this past weekend and things were going well. 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. We each had our kids “taste test” our batches.
When we arrived at the carnival, we shared a prep kitchen with all the other cooks. At one time, there must have been at least ten people in the kitchen–egg rolls frying on top of the stove, macaroni and cheese warming up in the oven, other dishes being readied on the counters.
How did it go? I measure the success based on the little boy who came back for thirds of our Mac and Cheese, and by the fact that we sold every last delicious bit.
Mac and Cheese for A Crowd
Makes 100 Servings
8 lbs. elbow macaroni
8 lbs. cheddar cheese, shredded for sauce
1 1/2 lbs. margarine (trans fat-free)
3 cups flour
2 gallons whole milk, minus six cups
8 teaspoons salt
2 teaspoons pepper
7 lbs cheddar cheese, shredded (for topping–use more or less depending on how cheesy you want the top to be)
Cook macaroni until slightly firm. Drain and set aside in baking pans. In a large pot, melt margarine and add flour, salt, pepper and milk. Stir until smooth. Add cheese for sauce, stirring until well-blended. Pour sauce over macaroni, and mix gently. Sprinkle cheese topping over each dish. Bake for about one hour at 350 degrees, or until hot and bubbly and slightly browned on top.
Thank you! I’ll be using this for my son’s team and cast party!
Would you tell me how many and what size foil pans to use? Thanks.
How many pans did you use for this? And, are those half pans? My niece wants mac & cheese for her graduation party and we’re looking at about 100 people. 🙂
Thanks for sharing this recipe!
Thank you for this recipe! I cook for a local “provide a meal for the homeless and hungry” a few saturdays a month and this is an excellent recipe. Yummy – I hope they like it and I hope it fills their bellys.
Thanks again!
We use a similar recipe for a soup kitchen that my family cooks for each month. I add 4 bags of frozen peas the last few minutes when cooking the macaroni … it adds in a veggie and adds great green color. (My kids have been eating their mac & cheese like this since they were little … and don’t understand why everyone doesn’t add peas!:)
You think you could do this in a roaster…have a wedding at a barn…need to use roasters.
Used for our bible school supper did not have any left. Kids and adults were coming back for seconds and thirds. It was delicious
The frozen peas? What a terrific idea! I will do it when I make this recipe again. You are completely right – it is an awesome way to provide a veggie as well. Thanks!
I used this recipie for 3 years in a row at the preschool Thanksgiving Dinner with parents. They all wanted more. Thank you!
Will this recipe work if using a roaster
I too am wondering, will this fit into one large chafing aluminum pan, or will I need more?
I am expecting 100 people, and I know not everyone will eat mac and cheese, but others will have seconds or larger portions. How much did you calculate for the portion size? thanks
I to would like to know how many pans you used and if it can be made in an electric roasting pan. Have to drive 30 miles to destination.
WIll this recipe work in a 18 quart roaster? My brother is getting married next summer, and I am in charge of all the food. The reception is in a barn, so no oven, and no flames aloud.
So ask for your picture it made 6 1/2 foil pans or 6 full pans? I am making enough for 200
I assume this was made in advance & put in the fridge? If so, what temp & how long to reheat? Or can I make it up & put right into the fridge and then the next day bake at 350 for an hour?
how much did this cost aprox.?