BBQ Nuts
Knows what a fatty is.
Can anyone share a recipe for 50? THANKS!
Need a Mac n Cheese recipe for 50
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keeperofsecrets
Full Fledged Farker
Mac and cheese for 100
Ingredients:
8 pounds elbow macaroni
1 1/2 pound margarine
3 cups flour
8 teaspoons salt
1 teaspoon black pepper
2 gallons milk
8 pounds American cheese, cubed
1.5 lbs shredded Cheddar cheese
Instructions:
Preheat the oven to 350 degrees F.
Cook the macaroni until al dente as directed on package. Drain and evenly distribute amount long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you'll need 3 pans).
In a large saucepan or Dutch oven, melt the margarine. Stir in the flour until smooth. Add the salt and pepper and slowly add the milk, stirring constantly, until smooth.
Stir in the American cheese and continue stirring until the cheese is melted and the mixture is smooth and creamy.
Pour the cheese sauce over the macaroni in the pans to evenly coat. 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.
Ingredients:
8 pounds elbow macaroni
1 1/2 pound margarine
3 cups flour
8 teaspoons salt
1 teaspoon black pepper
2 gallons milk
8 pounds American cheese, cubed
1.5 lbs shredded Cheddar cheese
Instructions:
Preheat the oven to 350 degrees F.
Cook the macaroni until al dente as directed on package. Drain and evenly distribute amount long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you'll need 3 pans).
In a large saucepan or Dutch oven, melt the margarine. Stir in the flour until smooth. Add the salt and pepper and slowly add the milk, stirring constantly, until smooth.
Stir in the American cheese and continue stirring until the cheese is melted and the mixture is smooth and creamy.
Pour the cheese sauce over the macaroni in the pans to evenly coat. 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.
SmoothBoarBBQ
is Blowin Smoke!
The recipe above is pretty solid, though I prefer using a savory BBQ rub rather than simple salt and pepper for seasoning. This allows you to add some great flavor (and color) which can set your recipe apart from others.
