Mac ‘n’ Cheese for a Bunch
You'll satisfy many taste buds with this rich and comforting dish from Dixie Terry from Goreville, Illinois. Tender macaroni is covered in a creamy, homemade cheese sauce, and then topped with golden bread crumbs. A true crowd pleaser!
Reviews
I used this recipe for my daughters sorority Thanksgiving potluck. She had to feed 30 people and I had never cooked for such a large crowd. The mac
Pretty basic mac n cheese, but a good, easy way to feed a crowd.
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.
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