Kamil Perry
Macaroni and cheese is a crowd-pleasing dish that can be made in large batches to serve 50 or more people. When cooking for a large group, it is recommended to prepare the dish in batches of 20-25 servings to ensure proper seasoning and consistency. This allows for large-scale preparation of delicious, cheesy macaroni. A standard catering-sized pan (20x12x4 inches) can hold 50 half-cup servings. The amount of macaroni and cheese needed for 50 people can vary depending on the serving size and the appetite of the guests, but a good estimate is to prepare a recipe that typically serves 20-25 people and then double it to accommodate 50 or more people.
| Characteristics | Values |
|---|---|
| Number of people | 50 |
| Amount of mac and cheese | 10.9-25 lbs |
| Amount of uncooked macaroni | 8 lbs |
| Amount of margarine | 1.5 lbs |
| Amount of flour | 3 cups |
| Amount of salt | 8 teaspoons |
| Amount of black pepper | 1 teaspoon |
| Amount of milk | 2 gallons |
| Amount of American cheese | 8 lbs |
| Amount of shredded cheddar cheese | 1.5 lbs |
| Oven temperature | 350-400°F |
| Baking time | 1 hour or 35-40 minutes |
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What You'll Learn
A recipe for 50 people requires 10.9 lbs of mac and cheese
Macaroni and cheese is a crowd-pleasing dish, perfect for feeding large groups of people. When preparing this dish for 50 people, it is important to consider the quantity of ingredients and the cooking process to ensure a consistent and delicious result. Here is a guide to help you prepare:
Ingredients:
To make approximately 10.9 lbs of mac and cheese, which should comfortably serve 50 people, you will need the following ingredients:
- Macaroni: This forms the base of your dish. For 50 people, you will need around 4.5 lbs of uncooked elbow macaroni. This type of pasta is short and curved, providing a good surface area for the cheese sauce to coat.
- Cheese: The star of the show! You will need a combination of cheeses to create a creamy and flavourful sauce. Aim for 8 lbs of cubed American cheese and 1.5 lbs of shredded Cheddar cheese.
- Milk: Milk is essential for creating a smooth and creamy sauce. You will need 2 gallons of milk, or around 3 cups, to ensure your sauce is rich and tasty.
- Butter: Butter is used both for cooking and creating a crunchy topping. Prepare 1.5 lbs of butter, also measured as 3 cups or 48 tablespoons.
- Flour: This helps to thicken the sauce and create a roux. You will need 3 cups of flour, which is equivalent to about 1.5 lbs.
- Seasonings: Don't skimp on the seasonings! You will need 8 teaspoons of salt and 1 teaspoon of black pepper. Additionally, consider adding onion powder, garlic powder, and parsley to taste.
Cooking Process:
Now that you have gathered your ingredients, it's time to cook! Here is a step-by-step guide:
- Preheat your oven: Preheat your oven to 350 degrees Fahrenheit. This is the ideal temperature for baking your mac and cheese.
- Cook the macaroni: Bring a large pot of water to a boil and add a handful of salt. Cook the macaroni according to the package instructions until it is al dente, which means slightly firm to the bite. You don't want to overcook it at this stage.
- Make the cheese sauce: In a separate large pot, melt the butter. Add the flour and cook until it forms a bubbly roux. Slowly whisk in the milk to create a smooth sauce. Add the seasonings, including salt, black pepper, and any additional spices you desire.
- Combine and bake: Once the cheese sauce is smooth and creamy, combine it with the cooked macaroni. Stir well to ensure all the pasta is coated. Distribute the mixture evenly into long, shallow pans. You may need multiple pans to accommodate the large quantity. Sprinkle the shredded Cheddar cheese over the top for an extra cheesy touch. Bake uncovered for 20 minutes, then cover and bake for an additional 15 to 20 minutes, or until the top is golden and bubbly.
- Serve and enjoy: Your mac and cheese is now ready to serve! This dish is best enjoyed warm, straight out of the oven.
Tips and Variations:
- Cooking in batches: It is recommended to cook in smaller batches of 20-25 people. This ensures proper seasoning and consistency, allowing you to better control the cooking process.
- Customise the cheese blend: Feel free to experiment with different types of cheese based on your preference. A combination of Swiss, mozzarella, and Cheddar cheeses can also work well together.
- Add some crunch: For a crunchy topping, combine crushed crackers with melted butter and sprinkle it on top of the mac and cheese before baking. Breadcrumbs can also add a crispy texture.
- Seasoning variations: Instead of using just salt and pepper, consider using a savoury BBQ rub to add a unique flavour and colour to your mac and cheese.
- Side dish considerations: If serving mac and cheese as a side dish, plan for smaller portions of around 3.5 ounces per person, especially if you are offering other main courses or starches.
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Cooking in batches for 20-25 people is recommended
When cooking macaroni and cheese for 50 people, it is recommended to cook in batches for 20-25 people at a time. This allows for better seasoning and consistency, ensuring that the sauce is tasty and the cheese is properly melted. Cooking in smaller batches also makes the process more manageable, as you can work with smaller pots and a more convenient volume of pasta.
To make macaroni and cheese for 20-25 people, you will need approximately 4.4 to 5.5 pounds of macaroni and cheese. This can be adjusted based on whether it is being served as a main dish or a side. As a side, plan for 3.5 ounces of mac and cheese per person. For a main dish, double this amount.
The recipe for a batch of 20-25 servings includes 2 pounds of uncooked macaroni, resulting in about 4.8 to 5.6 pounds of cooked pasta. To make the cheese sauce, you will need 7 to 10.5 cups of milk, 28 to 42 ounces of cheese, 2 to 3 cups of flour, and other seasonings to taste. Melt the butter and flour to create a roux, then slowly add the milk, whisking constantly. Add the cheese and continue stirring until the cheese is melted and the sauce is smooth and creamy.
Combine the cooked macaroni and cheese sauce in a large bowl, stirring until well mixed. For 20-25 people, you can bake the macaroni and cheese in two buttered 11x15 shallow pans or three 2-quart casseroles. Bake uncovered at 400°F for 20 minutes, then cover and bake for an additional 15-20 minutes until bubbly and golden.
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A side dish serving is 3.5 oz per person
If you're serving macaroni and cheese as a side dish, a good rule of thumb is to allow 3.5 oz per person. So, for 50 people, you'd need 175 oz in total. Since there are 16 oz in a pound, that's 10.9 pounds, or roughly 11 pounds of macaroni and cheese.
It's worth noting that this is just a guideline and the exact amount you'll need may vary depending on the appetites of your guests and whether you're serving any other dishes. If you're concerned about having enough food, you may want to err on the side of caution and make a little more than this calculation suggests.
When cooking for a large group, it's generally recommended to cook in batches of 20-25 servings to ensure proper seasoning and consistency. This will also make the dish more manageable to prepare. You can then double the recipe to reach the desired number of servings.
Here's a recipe for macaroni and cheese that can be scaled up for a crowd:
Ingredients
- Butter
- All-purpose flour
- Milk
- Elbow macaroni
- Shredded cheese (a combination of Colby, sharp Cheddar, Monterey Jack, and Colby Jack works well)
- Salt
- White pepper (or regular pepper)
- Seasoned bread crumbs or crumbled buttery crackers
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Make a roux by melting butter and stirring in flour. Cook until smooth and bubbly.
- Set the roux aside to cool, then cook the macaroni according to the package directions until al dente.
- Whisk milk into the roux and cook until it starts to steam.
- Add Dijon mustard, salt, and cheeses. Stir until the cheese is partially melted and the mixture thickens.
- Combine the cooked macaroni with the cheese sauce.
- Spoon the mixture into a baking dish and top with margarine.
- Bake for 50 to 60 minutes, or until the top is crunchy.
By following this recipe and adjusting the quantities as needed, you can ensure you have enough macaroni and cheese to serve 50 people as a side dish.
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A 16 oz pack has 4.5 servings
If you're planning to serve macaroni and cheese to 50 people, you'll need to prepare a large batch. A good rule of thumb is to cook for 20-25 people and then double the recipe. This ensures proper seasoning and consistency, allowing for a large-scale preparation of delicious, cheesy mac.
Now, when it comes to the amount of macaroni and cheese per person, it depends on whether it's being served as a main dish or a side. If it's a side, plan for 3.5 ounces per person. For a main dish, double that amount to 7 ounces per person.
So, for 50 people as a main dish, you'd need 350 ounces or 21.875 pounds of macaroni and cheese. This means you'd need just under five 16-ounce packs, each providing 4.5 servings, to feed 50 people a hearty main course of mac and cheese.
If you're serving it as a side, you'd need half the amount, or 175 ounces, which translates to 10.9 pounds of macaroni and cheese. In this case, you'd need just over two 16-ounce packs to provide a tasty side dish for 50 guests.
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Bake at 350 degrees F for an hour
To make macaroni and cheese for 50 people, you'll need to prepare approximately 10.9 to 25 pounds of it. This will depend on whether it is being served as a main dish or a side. If it is a side, you should plan on having 3.5 ounces of mac and cheese per person.
Ingredients:
- 8 pounds elbow macaroni
- 1.5 pounds margarine
- 3 cups flour
- 8 teaspoons salt
- 1 teaspoon black pepper
- 2 gallons of milk
- 8 pounds American cheese, cubed
- 1.5 pounds shredded Cheddar cheese
Instructions:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until al dente according to the package instructions.
- Drain the macaroni and distribute it evenly among long, shallow pans (hotel or catering pans are typically 12x20x4 inches, and you'll need three pans for this recipe).
- In a large saucepan or Dutch oven, melt the margarine.
- Stir in the flour until smooth, then add the salt and pepper.
- Gradually add the milk, stirring constantly, until the mixture is smooth.
- Stir in the American cheese and keep stirring until the cheese is melted and the mixture is smooth and creamy.
- Pour the cheese sauce over the macaroni in the pans, coating it evenly.
- Sprinkle the shredded cheddar over the macaroni (about 8 ounces per pan).
- Bake at 350 degrees F for an hour or until the middle is bubbly.
If desired, you can use a savory BBQ rub instead of salt and pepper for added flavor and color.
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Frequently asked questions
You will need 5 pounds of uncooked elbow macaroni to serve 50 people half-cup servings.
You can use a combination of Colby, sharp cheddar, Monterey Jack, and Colby Jack cheese. You will need 2 pounds of sharp cheddar, 1.5 pounds of Monterey Jack, and 1.5 pounds of Colby Jack, or 2 pounds of Colby and 2 pounds of sharp cheddar.
You will also need 1/2 cup of butter, 3/4 cup of all-purpose flour, 10 cups of milk, 1 teaspoon of salt, 1/2 teaspoon of white pepper, and 1 cup of seasoned bread crumbs or crumbled buttery crackers.
