Mac 'n' Cheese for a Bunch Recipe
- 3 packages (two 16 ounces, one 7 ounces) elbow macaroni
- 1-1/4 cups butter, divided
- 3/4 cup all-purpose flour
- 2 teaspoons salt
- 3 quarts milk
- 3 pounds sharp cheddar cheese, shredded
- 1-1/2 cups dry bread crumbs
- Cook macaroni according to package directions until almost tender. Meanwhile, in a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce.
- Transfer to three greased 13-in. x 9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles.
- Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 36 servings (1 cup each).
Reviews for Mac 'n' Cheese for a Bunch
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I followed the directions exactly and also thought it lacked a cheesy flavor. I ended up adding more salt, pepper, a bit of yellow mustard and worcesteshire sauce to try to bring out some flavors. It's to big of a batch to not use after making it. I'll make again (since I use this recipe for the football team dinners due to the large quantity it makes) but next time I'll add finely chopped onion to the butter melting process. I'm going to research a cheese with stronger flavor to work in (as suggested by another reviewer). Tip: Use the largest stock pan you have; also, don't overcook pasta as it tends to get mushy (since it absorbs the cheese liquid, and bakes). Next time I'll boil noodles just to chewy stage.
I thought this was quite one-note (had very little depth of flavor). Definitely needs both salt and pepper. I'm thinking using 2 or even 3 kinds of cheese would also help - not sure which ones, though. An average-tasting mac'n'cheese (hence the three stars) I probably won't make again.
This is so delicious! The only thing I change is the bread crumbs. I use crushed Ritz crackers instead.