Andy Montoya
Macaroni and cheese is a crowd-pleasing dish, but cooking for 200 guests requires some planning. It is important to cook in batches to ensure proper seasoning and consistency. Preparing the pasta the day before and tossing it with olive oil can save time. When cooking the pasta, be sure to undercook it, as it will continue to cook when baked with the cheese. A large batch of macaroni and cheese can be baked in a convection oven, with an internal temperature of 325°F for about 30 minutes. For a crispy top and creamy bottom, it is essential not to bake it for too long. Adding extra cheese, milk, and salt can enhance the flavour and texture. Serving suggestions include fresh watermelon, veggie sticks with dip, salads, and warm rolls with butter.
| Characteristics | Values |
|---|---|
| Number of guests | 200 |
| Recipe | Macaroni and Cheese |
| Cooking method | Oven-baked |
| Oven temperature | 300-350°F |
| Baking time | 30-45 minutes |
| Baking dish | Large roaster pan |
| Pasta | Undercooked |
| Cheese | Freshly grated, a variety of types |
| Sauce | Creamy and smooth, with milk and butter |
| Seasoning | Salt, pepper, mustard, paprika |
| Toppings | Bacon, jalapeños, crackers |
| Preparation time | Can be prepared a day in advance |
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What You'll Learn
Cooking in batches for 20-25 people
To cook macaroni and cheese for 200 guests, it is recommended to cook in batches for 20-25 people. This will ensure proper seasoning and consistency. Here is a guide on how to cook in batches for 20-25 people:
Ingredients
- Macaroni
- Butter
- Flour
- Milk
- Dijon mustard
- Salt
- Cheese (a combination of Colby, Monterey Jack, Fontina, mild Cheddar, and/or Pepper Jack is recommended)
- Egg
Instructions:
- Bring a very large pot of water to a boil. Add a handful of salt to the water.
- Melt butter in a separate large pot.
- Add flour to the melted butter and cook until bubbly, forming a roux.
- Add the macaroni to the boiling water and stir to prevent it from sticking to the bottom. Cook the pasta until it is al dente, according to the package directions.
- While the pasta is cooking, whisk milk into the roux. Continue stirring and cooking until the milk starts to steam.
- Add Dijon mustard, salt, and cheeses to the milk mixture. Stir until the cheese is at least half melted and the sauce thickens.
- Taste the sauce for seasoning. It is important to taste the salt at this point to ensure the dish is not bland.
- Drain the cooked pasta and add it to the cheese sauce.
- For a crispy top and a creamy texture, bake the macaroni and cheese in an oven until the cheese is melted and bubbly. Be careful not to overcook it, as this can dry out the dish.
- To prevent the macaroni and cheese from becoming dry, cover it with foil and refrigerate it for up to two days before baking. Remove it from the refrigerator 30 minutes before baking.
- If you have any leftovers, store them in airtight containers in the refrigerator for up to three days. Reheat individual servings in the microwave or larger portions in a 350-degree Fahrenheit oven for 15-20 minutes.
When cooking in batches, it is important to maintain consistency in the recipe and adjust seasoning as needed. Additionally, when scaling up the recipe, consider adding more American cheese and milk to ensure a creamy texture.
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Undercook the pasta
When cooking macaroni and cheese for 200 guests, it is important to undercook the pasta. This is because the pasta will continue to cook in the oven as the macaroni and cheese bake. By the time it is served, the pasta will have cooked fully.
To undercook the pasta, boil it until it is still quite firm. Test a piece of pasta about five minutes into the cooking process. If it is too firm to eat, then it is time to drain the pasta. The pasta should be cooked until it is al dente, which is Italian for "to the tooth". This means that the pasta is cooked but still has a bite to it.
For 200 guests, it is recommended to cook the pasta in batches of 20-25 people. This will ensure proper seasoning and consistency. It is also a manageable volume that allows you to make the sauce while the pasta is cooking.
When making the sauce, be sure to taste it for seasoning. You want to be able to taste the salt. If you don't, the macaroni and cheese will be bland once the pasta is added. Also, make sure to use freshly grated cheese as it melts more smoothly than pre-shredded cheese.
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Use freshly grated cheese
When cooking macaroni and cheese for 200 guests, it is important to ensure that the dish is not only delicious but also safe to consume. One way to achieve this is by using freshly grated cheese.
Freshly grated cheese is recommended over pre-shredded store-bought cheese because it melts more smoothly and evenly in the sauce. Pre-shredded cheese often contains anti-caking agents or starch to prevent clumping, which can make the sauce grainy and affect the texture of the dish. By grating your own cheese, you can control the quality and ensure a smoother, creamier sauce.
To achieve the best results, grate the cheese before starting the recipe to bring it to room temperature. This will ensure that the cheese melts evenly during cooking. Additionally, when adding the cheese to the sauce, stir it in a handful at a time, ensuring that each portion melts before adding more. This technique helps to create a smooth and homogeneous sauce.
When selecting the type of cheese, consider using high-quality aged cheddar. Aged cheddar provides a stronger taste and smoother texture compared to milder, less expensive varieties. However, feel free to experiment with different combinations of cheeses, such as Colby, Monterey Jack, Fontina, mild cheddar, or even Gruyère, to find the blend that suits your taste preferences.
By following these instructions and using freshly grated cheese, you can ensure that your macaroni and cheese for 200 guests will have a delicious, creamy texture and a homogeneous sauce.
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Add meat or vegetables
Macaroni and cheese is a crowd-pleasing dish, but you can elevate it by adding meat or vegetables. This answer will provide instructions on how to cook macaroni and cheese for 200 guests with these additions.
When cooking for a large group, it is essential to make some adjustments to your standard recipe. It is recommended to cook in batches of 20-25 servings to ensure proper seasoning and consistency. This allows you to manage the cooking process more effectively and achieve the desired taste and texture.
If you want to add meat to your macaroni and cheese, there are several options to consider. Chicken quarters are an excellent choice, as they can be oven-roasted or grilled to an internal temperature of 165 degrees Fahrenheit. Burgers are another juicy option that pairs well with macaroni and cheese. Remember always to cook meat to the appropriate temperature to ensure food safety for your guests.
For those who prefer a vegetarian option, you can create a delicious veggie mac and cheese. Start by sauteing onions in butter until tender, then stir in flour until blended. Gradually add milk and broth, bringing the mixture to a boil. Stir in cheese, mustard, salt, and pepper to create a creamy sauce. This sauce can be combined with cooked macaroni and vegetables such as broccoli, cauliflower, carrots, and celery. By adding these vegetables, you not only enhance the nutritional value but also add colour and crunch to your dish.
When preparing macaroni and cheese for 200 guests, it is advisable to use hotel pans, which are large pans typically measuring 12 x 20 inches and 2.5 to 4 inches deep. These pans are commonly used in large-scale buffets. If hotel pans are unavailable, you can divide the macaroni and cheese between multiple smaller pans or baking dishes. Remember to taste the dish before serving and adjust the seasoning as needed.
By following these instructions and adding your chosen meat or vegetables, you can create a mouth-watering macaroni and cheese feast for 200 guests, leaving them satisfied and impressed.
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Reheating and storing leftovers
Leftover mac and cheese can be stored in the refrigerator for up to three to five days if properly stored in an airtight container. To avoid bacteria growth and maintain freshness, it is best to let the mac and cheese cool down before placing it in the refrigerator.
If you have a large batch of leftovers, consider storing them in the freezer for longer-term storage. Mac and cheese can be frozen for up to two to three months. It is recommended to portion it into individual servings in smaller containers for easier reheating.
When reheating mac and cheese, there are several methods you can use: the stovetop, oven, or microwave. Each method has its advantages and considerations.
Reheating in the Oven
The oven is the best option for maintaining the baked texture of mac and cheese, especially if you want a crispy top and creamy interior. Preheat the oven to 350°F/175°C. Transfer the mac and cheese to an oven-safe dish, drizzle milk down the sides, and cover with aluminium foil. Bake until warmed through, which could take 40 minutes to 1 hour.
Reheating on the Stovetop
The stovetop method is ideal for reheating one to a few servings at a time. Break up any large clumps of mac and cheese and place them in a saucepan. Stir in milk and cook over medium or medium-low heat, stirring occasionally, until warmed through. This method requires careful attention to avoid burning the mac and cheese.
Reheating in the Microwave
The microwave is suitable for quick reheating of single or small servings. Place the mac and cheese in a microwave-safe container, add milk, and stir to combine. Cover with a microwave-safe lid, leaving one corner open for steam release. Heat in 30-second intervals, stirring in between, until completely warmed through.
Regardless of the reheating method chosen, the key to restoring creaminess to leftover mac and cheese is to add milk. Use one tablespoon of milk for every cup of mac and cheese. Additionally, stir in some butter and shredded cheese for extra creaminess.
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Frequently asked questions
It is recommended to cook in batches for 20-25 people, so you will need to make 8-10 batches to serve 200 people.
To avoid a grainy cheese sauce, use freshly grated cheese instead of pre-shredded cheese, which contains additives to prevent clumping. Also, make sure to stir the cheese in gradually, adding more as it melts, and keep the burner on low heat.
Yes, you can prepare the dish up to two days in advance and store it in the refrigerator. When you're ready to bake it, remove it from the fridge 30 minutes beforehand and bake until the cheese is melted and bubbly.
