Patrick Oconnell
Macaroni and cheese is a beloved dish for people of all ages, and it's a great option when cooking for a large group. When making macaroni and cheese for 60 people, it's important to plan and scale up the recipe accordingly. In general, a recipe that serves 20-25 people can be doubled to feed 50-60 individuals. This typically involves doubling the ingredients, including the pasta, cheese, milk, butter, and any additional seasonings or toppings. However, it's worth noting that the cooking time and equipment may also need adjustments to accommodate the larger quantity.
| Characteristics | Values |
|---|---|
| Number of people served | 50-60 |
| Recipe | Double the recipe for 20-25 people |
| Type of dish | Main or side |
| Ingredients | Macaroni, cheese, butter, milk, flour, Dijon, crackers, parsley |
| Equipment | Large pot, oven, hotel pans or baking dishes |
| Cooking instructions | Boil water, add salt, cook pasta al dente, melt butter, make roux, whisk in milk, add cheese, bake |
Explore related products
$6.48 $7.49
What You'll Learn
A recipe for 20-25 people can be doubled
If you're making macaroni and cheese for 60 people, you'll be pleased to know that a recipe for 20-25 people can be doubled. This will ensure that you have enough food for 50-60 people.
Ingredients:
- 3/4 pound of American cheese, cut into strips (use the deli type, not the "singles" individually wrapped kind)
- 2-3 tablespoons of salt
- Pasta of your choice (a 3-quart pot should be big enough)
- Butter
- Milk
- Dijon mustard
- Cheddar cheese (optional)
- Flat-leaf parsley (optional, for garnish)
Method:
- Preheat your oven to 350 degrees Fahrenheit.
- Set a large pot (8-quart or larger) of water to boil. Salt it with 2-3 tablespoons of salt.
- In a separate bowl, combine melted butter and crushed crackers. Set aside.
- Melt butter in a large pot and add flour. Cook for a minute until it forms a bubbly roux.
- Add the pasta to the boiling water. Stir to prevent the pasta from sticking to the bottom of the pot. Cook until al dente, according to package directions.
- While the pasta is cooking, whisk milk into the roux. Cook until the milk starts to steam, stirring constantly.
- Once the milk is steaming, add Dijon mustard, salt, and cheeses. Stir until the cheese is at least half melted and the mixture thickens.
- Drain the pasta and add it to the cheese sauce. Pour the mixture into a hotel pan. Top with the butter-cracker mixture.
- Bake at 400 degrees Fahrenheit for about 30 minutes, or until golden and bubbly.
- Garnish with chopped flat-leaf parsley, if desired.
This recipe can be easily doubled to serve 50-60 people. Simply double the ingredient quantities and use two hotel pans or large baking dishes. Remember to taste the seasoning, as cooking in batches can affect the consistency and flavour.
Some additional tips for making macaroni and cheese for a large crowd:
- Use a pasta pot so you can boil the pasta in batches without needing to reboil water.
- Salt your pasta water generously. It should taste like salty ocean water.
- If you don't have a very large pot, you can use two regular kitchen pots and divide the pasta between them.
- Use an extra cup or two of milk if the mixture becomes too thick.
- Stir often to prevent the pasta from sticking to the bottom of the pan.
- Plan your refrigerator space if making ahead, as the pasta can be stored for up to 2 days before baking.
Mac and Cheese: How Many Oz in a Box?
You may want to see also
Make in a roaster or crock pot
To make macaroni and cheese for 60 people, you can use either a roaster or a crock pot. Here is a guide to help you:
Preparation:
Firstly, you will need to cook the macaroni. Boil a large pot of water, adding a handful of salt. Cook the pasta to al dente according to the package directions. Drain the pasta and set it aside.
Making the Cheese Sauce:
In a separate pot, melt some butter and add flour. Cook this mixture for about a minute, stirring constantly, to make a roux. To this, slowly whisk in some milk and continue to cook and stir until the milk starts to steam. At this point, add the cheese, Dijon mustard, salt, and any other seasonings you would like. Stir until the cheese is melted and the sauce is thickened.
Using a Roaster:
Generously coat a roaster pan with non-stick cooking spray. You can also use a foil pan inside a baking sheet for stability. Add the cooked pasta to the roaster and pour the cheese sauce over it, stirring to combine. Top with a butter-cracker mixture, if desired. Bake at 400°F for about 30 minutes or until the top is golden and the edges are bubbly.
Using a Crock Pot:
For a crock pot, simply combine the cooked pasta with milk, cheese, and seasonings directly in the crock pot. Stir well and cook on low heat for about an hour. Do not increase the temperature to high as this can cause the pasta to overcook and become mushy. Stir after an hour and then check every 15 minutes until the desired consistency is reached.
Tips:
- It is recommended to use a sturdy, thicker type of pasta, such as elbow macaroni, to prevent it from overcooking and becoming mushy.
- Shred your own cheese instead of using pre-shredded cheese, as the anti-caking agents can make the dish gritty.
- You can add an extra cup of milk or evaporated milk to the crock pot if the mixture becomes too thick.
- For a roaster, you can add vegetable oil and butter to the pasta before adding the sauce to prevent the pasta from drying out.
- If making ahead, store the pasta and sauce separately and combine before reheating.
Aldi's Mac and Cheese: A Comfort Food Classic
You may want to see also
Use 3 pounds of pasta for 20 people
To make macaroni and cheese for 60 people, you can use a recipe that serves 20 to 25 people and double it. This will ensure that there is enough food for 50 to 60 people.
Now, if you are using 3 pounds of pasta for 20 people, you are using a similar ratio as the above recipe. This means that you can use the same recipe and simply adjust the quantities of the other ingredients accordingly.
Ingredients:
- 3 pounds of pasta (macaroni)
- Butter
- Crackers
- Flour
- Salt
- Milk
- Dijon
- Cheese (cheddar and American cheese, or any other type of cheese you prefer)
Instructions:
Start by bringing a very large pot of water to a boil. Add a generous amount of salt to the water—it should taste like salty ocean water. This is important to properly season the pasta. In a separate large pot, melt some butter. Add the flour and cook for a minute until it forms a bubbly roux.
Next, add the pasta to the boiling water and stir to ensure it doesn't stick to the bottom of the pot. Cook the pasta until it is al dente, following the package directions. While the pasta is cooking, slowly whisk the milk into the roux. Keep stirring until the milk starts to steam. Then, add the Dijon, salt, and cheeses, stirring until the cheese is at least half melted and the mixture thickens.
Once the pasta is cooked, drain it and add it to the cheese sauce. Combine well and pour the mixture into a large baking pan or divide it into smaller baking dishes. Top with a mixture of melted butter and crushed crackers.
Baking:
Bake the macaroni and cheese at 400°F for about 30 minutes, or until the top is golden and the edges are bubbly. You can garnish it with chopped flat-leaf parsley if desired.
By following this recipe and adjusting the quantities, you can make delicious macaroni and cheese for 20 people using 3 pounds of pasta. This recipe can also be easily scaled up to feed a larger crowd, such as 60 people, by doubling the ingredients and using multiple baking pans.
The Color of Comfort: Mac and Cheese
You may want to see also
Explore related products
Bake at 400°F for 30 minutes
To make macaroni and cheese for 60 people, you can use a recipe that serves 20-25 people and double it. This will involve some tweaks to ensure it comes out as desired.
Now, for the star of the show: baking! Baking the macaroni and cheese is a critical step to ensure the dish comes together. Here's a step-by-step guide for baking macaroni and cheese for 60 people, focusing on the instruction to "Bake at 400°F for 30 minutes."
First, prepare the macaroni and cheese according to your preferred recipe. This typically involves making a roux, cooking the pasta, and preparing a cheese sauce. Combine the cooked pasta with the sauce, ensuring it is well-coated. Taste for seasoning, especially salt, as this is key to ensuring your macaroni and cheese is flavourful. You don't want it to be bland!
Next, assemble the dish for baking. Transfer the prepared macaroni and cheese to a suitable baking dish or pan. For a large batch like this, a hotel pan is ideal. Hotel pans are large pans typically used in buffets, measuring about 12 x 20 inches in dimension and 2.5 to 4 inches deep. If you don't have access to a hotel pan, you can use two 13 x 9-inch baking dishes or pans. Just note that these smaller pans may cook faster than a single larger pan.
Before placing the dish in the oven, let it sit on the counter for about 30 minutes. This step is important to ensure even cooking. Then, when you're ready to bake, pop the macaroni and cheese into the preheated oven, which should be set to 400°F.
The magic happens over the next 30 minutes. As the macaroni and cheese bakes, the top will begin to brown, and the edges will get bubbly. You're looking for a golden crust and a bubbly, gooey interior. This usually takes around 30 minutes, but keep an eye on it, as oven temperatures can vary, and you don't want it to burn.
Once it's golden and bubbly, take the macaroni and cheese out of the oven. Let it rest for a few minutes—this will help it set and make serving easier. Then, dig in and enjoy the cheesy goodness! Your macaroni and cheese is now ready to be devoured by the hungry crowd!
Some recipes suggest baking at 350°F for 25-35 minutes, but for a larger batch like yours, adjusting the temperature to 400°F for 30 minutes will ensure even cooking and a perfect result.
The Story Behind Kraft Mac and Cheese
You may want to see also
Add milk if the mixture is too thick
To make macaroni and cheese for 60 people, you can use a recipe that serves 20-25 people and double it. To make macaroni and cheese, you first need to prepare the roux. To do this, melt butter in a medium saucepan over medium heat. Once melted, whisk in flour, salt, and pepper. Stir and cook for 2-4 minutes until the roux turns a bit darker in color. Then, slowly whisk in milk, stirring continuously until the mixture thickens. This step will take a couple of minutes over medium heat. If you find that your mixture is too thick, you can add more milk to thin it out. Start by adding a few tablespoons of milk at a time and whisk vigorously. Keep adding milk and whisking until you reach your desired consistency. Then, reduce the heat to a simmer and stir in the cheese until it is melted.
Once the cheese sauce is ready, cook the pasta according to the package directions. It is recommended to cook the pasta a minute less than the directions state. Drain the pasta and set it aside for a few minutes. Transfer the cooked pasta to a large Dutch oven or pot over low heat. Pour the cheese sauce over the pasta and stir to combine.
At this point, you can choose to transfer the macaroni and cheese to a baking dish and top it with more cheese and other toppings of your choice. Bake at 350 degrees Fahrenheit for 20-25 minutes for a baked mac and cheese. Alternatively, you can serve it as stovetop mac and cheese. Simply add additional salt and pepper as needed and serve.
Mac & Cheese: How Many People Does This Feed?
You may want to see also
Frequently asked questions
You will need 9 to 12 pounds of macaroni and cheese to serve 60 people. This is based on the assumption that a single batch of mac and cheese serves 20 to 25 people, and doubling the recipe will serve 50 to 60 people.
Approximately 3 pounds of pasta will be needed to serve 60 people as macaroni and cheese. This is based on the assumption that 1 pound of pasta can serve around 6 to 8 people.
The amount of cheese needed depends on the type of cheese being used. For a combination of cheddar and American cheese, a large batch of mac and cheese for 20 to 25 people uses 3/4 pounds of American cheese. Doubling this amount for 50 to 60 people would require 1.5 pounds of American cheese.
