Make ahead mac and cheese for a crowd

First time making baked Mac and cheese and I thinks this one turned out perfectly. I used velveeta sharp cheddar cheese and Colby jack cheese and even added a little cayenne pepper to give it a small spicy after taste kick. I like to add a crushed garlic clove and some thyme sprigs to the milk while it's heating on very low Find that it adds a nice flavor. Also a touch of tabasco for a little subtle kick.

I looked and looked for a basic recipe, and this is it. The first time as is. Then played with the cheeses. I used two or three kinds of good cheese and add strips of bacon and a small bag of frozen broccoli and cauliflower.


Scored big points with my boyfriends kids! I used Gruyere cheese in addition to Cabot sharp cheddar The real deal — very little way to improve upon this! I've made this several times. The first time as directed and it was great. The next time I added diced caramelized onions, diced ham and baby peas. It was out of this world good! My husband even at it and he doesn't usually eat macaroni and cheese.

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I hadn't made Mac 'N Cheese in years, so was a bit dubious. I needed a large amount for a crowd. The recipe worked like a charm and was really great. I used the extra amount of panko which was a hit.

I'll definitely make this again. This was absolutely delicious. I used extra old white cheddar. I did buy 2 pounds of cheese and grated it myself, but found that 9 cups grated was less than the 2 pounds. Even so, between the cheese sauce and the cooked macaroni, I needed an extra small casserole dish I used a loaf pan, 9" x 4" for the remaining pasta. At the end of the 30 minutes in the oven, the crust was not at all brown, so I turned on the broiler and watched it carefully for 5 minutes until it was properly browned. I made this twice for a couple of get togethers.

First time was as written and the second time I added a bit of cayenne powder.

Baked Macaroni and Cheese

Both versions got good comments, even the person who said she doesn't like Mac 'n Cheese. Next time I think I will add some jarred Hatch Chilis to add a bit more interest. I made this for the first time this weekend. What a crowd pleaser! I used mini penne instead of macaroni, cooked it less than al dente and used 7. Phenomenal with a crisp white wine. A good recipe If you cook pasta until it's al dente If you then add it to piping hot mornay sauce and then bake it for 30 minutes, it will have the consistency of snot. If the cooking time of the pasta is reduced by half a far more refined result will be achieved.

I have made it several times and am always glad. My only advice: I've varied the cheeses and bread crumbs, but always stayed true to the intent of the dish. Love it! I also use garlic and paprika: I always have an issue using regular shredded cheese in my macaroni dishes. It gets stringy and clumpy and is never creamy. Laura Reply: June 30th, at I always use cheese that I shred from a block instead of the pre-shredded cheese from the store. It works much better to prevent stringing and clumping! Bethany Lotulelei Reply: December 16th, at 9: Your email address will not be published.

Mac and Cheese Recipe | Ina Garten | Food Network

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Ingredients 1 box 16 oz. Instructions View:. Text Images Video. Grease 13 x 9-inch baking dish or disposable baking pan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Boil for 1 minute. Remove from heat. Stir in cheeses until melted.

Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika. BAKE for 20 to 25 minutes or until bubbly. Nutritional Information Serving Size 1. Calories Per Serving