Mac And Cheese Pans: How Many For A Crowd?

Mac and cheese is a popular dish for a crowd, and it's easy to make a large batch to feed 50 people. The amount of mac and cheese you'll need will depend on whether it's being served as a main course or a side dish. As a main course, you'll need approximately 25 pounds of mac and cheese, and as a side dish, you'll need around 10.9 pounds.

To make mac and cheese for 50 people, you can use a standard catering-sized pan (20x12x4) and adjust the recipe accordingly. It's essential to cook the pasta al dente and not overdo the white sauce—it doesn't need to be super thick. You can also add your favourite combination of cheeses; a mix of cheddar and American cheese is a popular choice for a creamy, mild flavour that both kids and adults will enjoy.

Mac and cheese for 50 people requires 10.9 lbs of mac and cheese

Mac and cheese is a great dish to serve at parties and large gatherings. It's easy to make, and most people enjoy it. If you're planning to serve mac and cheese to 50 people, you'll need approximately 10.9 pounds of mac and cheese. This amount can be adjusted depending on whether you're serving it as a main course or a side dish.

To make mac and cheese for 50 people, you can use a standard catering pan (20x12x4 inches) or a large foil roasting pan. Here's a simple recipe that you can follow:

Ingredients:

• 2 boxes/pounds of elbow macaroni
• 1/2 cup (1 stick) of butter
• 1/2 teaspoon of white pepper
• 1 1/2 teaspoons of dry mustard
• 1 teaspoon of Worcestershire sauce
• 1 1/2 pounds of sharp cheddar cheese, shredded
• 3/4 pound of American cheese, cut into strips (avoid using individually wrapped "singles")
• 3 tablespoons of melted butter for the topping
• 2 cups of panko breadcrumbs for the topping

Instructions:

• Preheat your oven to 350 degrees Fahrenheit.
• Prepare your pan by buttering it or using a foil roasting pan.
• Set a large pot (8 quarts or larger) of water to boil and add 2-3 tablespoons of salt.
• Cook the pasta in two batches, about a minute or two less than the package directions. Drain the pasta and pour it into your baking pan.
• In a separate saucepan, make a roux by melting the butter and stirring in the flour, white pepper, mustard, and salt until smooth.
• Slowly whisk in the milk, a little at a time, stirring constantly until you have a smooth mixture.
• Add the Worcestershire sauce and cheeses to the sauce, stirring until melted and smooth.
• Pour the cheese sauce over the pasta in the pan and stir to combine.
• Cover the pan with foil and bake for about 30 minutes.
• Meanwhile, prepare the breadcrumb topping by stirring together the melted butter, breadcrumbs, salt, and pepper.
• After 30 minutes, remove the foil from the pan and sprinkle on the breadcrumbs.
• Bake uncovered for an additional 20-30 minutes or until the mac and cheese is hot all the way through.
• Use an instant-read thermometer to check the temperature, which should be at least 150-160 degrees Fahrenheit in the center of the pan.
• If the breadcrumbs are not browned to your liking, you can place the pan under the broiler for a few minutes until they are toasted.

This recipe should serve about 20-25 people, so you may need to double or triple the ingredients depending on your guest count. Remember to taste and adjust seasonings as needed. Enjoy your mac and cheese feast!

A standard catering-sized pan (20x12x4) should work for 50 half-cup servings

A standard catering-sized pan (20x12x4) should be enough to serve mac and cheese to 50 people. This is based on the assumption that each person will be served a half-cup portion.

If you're making mac and cheese for a large group, a good, basic recipe is a must. This mac and cheese recipe is simple and is sure to be a crowd-pleaser. It's not overly cheesy, and it has a crunchy topping. The recipe can easily be adjusted to serve more than 50 people.

Here's a recipe for mac and cheese that serves 50 people and can be made in a standard catering-sized pan:

Ingredients:

• 5 pounds uncooked elbow macaroni
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 10 cups milk, divided
• 2 pounds Colby cheese, shredded
• 2 pounds sharp Cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup seasoned bread crumbs or crumbled buttery crackers
• 1/2 cup melted butter

Method:

• Preheat your oven to 350 degrees Fahrenheit.
• Make a roux by melting the butter over low heat. Slowly stir in the flour and cook for 2-3 minutes, stirring constantly, until smooth and bubbly. Set aside to cool.
• Cook the macaroni according to the package directions until al dente. Drain well and put the cooked pasta into a disposable foil pan.
• While the macaroni is cooking, heat 8 cups of milk over medium heat. Slowly stir in the Colby and Cheddar cheeses and cook, stirring constantly, until the cheeses are melted and smooth.
• Add the salt and white pepper to the cheese mixture. Slowly stir in the roux mixture and mix until thickened.
• Add this cheese sauce to the cooked macaroni and mix well to completely coat the macaroni. Stir in the remaining 2 cups of milk.
• Combine the bread or cracker crumbs with the melted butter and sprinkle over the top of the macaroni.
• Place the macaroni and cheese in the oven and bake at 350 degrees Fahrenheit for about 30-45 minutes, or until bubbly in the middle.

Tips:

• Don't use pre-shredded cheese as it contains extra starch to prevent shreds from sticking together, which inhibits smooth melting. Always freshly grate the cheese you use for the sauce.
• For a creamier texture, add a cup of cream cheese or sour cream to the cheese sauce.
• To prevent the pasta from becoming mushy, cook it until just al dente.
• Stir the cheese sauce frequently to avoid burning and to ensure even melting.
• Adding a pinch of mustard powder can enhance the cheese flavor.
• Let the mac and cheese rest for a few minutes after baking so the sauce can thicken.
• For a healthier version, use whole wheat pasta and low-fat cheese.
• Try different cheese blends for varied flavors.
• Mix in steamed broccoli or spinach for a heartier side dish.
• For a spicier version, add a teaspoon of cayenne pepper or diced jalapenos to the cheese sauce.

If mac and cheese is the main course, you'll need 8 ounces per person

To make this amount, you can use the following recipe, which serves 50:

Ingredients:

• 5 pounds uncooked elbow macaroni
• 10 cups milk, divided
• 2 pounds Colby cheese, shredded
• 2 pounds sharp Cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup seasoned bread crumbs or crumbled buttery crackers
• 1/2 cup melted butter

Instructions:

• Preheat oven to 350 degrees F.
• Make a roux by melting the butter over low heat. Slowly stir in the flour and cook, stirring constantly, for 2-3 minutes or until smooth and bubbly. Set aside to cool.
• Cook the macaroni according to the package directions until al dente. Drain well and put the cooked pasta into a disposable foil pan.
• While the macaroni is cooking, heat 8 cups of the milk over medium heat. Slowly stir in the Colby and Cheddar cheeses and cook over medium heat, stirring constantly, until the cheeses are melted and smooth.
• Add the salt and white pepper to the cheese mixture. Slowly stir in the roux mixture and mix until thickened.
• Add this cheese sauce to the cooked macaroni and mix well to completely coat the macaroni. Stir in the remaining 2 cups of milk.
• Combine the bread or cracker crumbs with the melted butter and sprinkle over the top of the macaroni.
• Place the macaroni and cheese in the oven and bake at 350 degrees F for about 30-45 minutes or until bubbly in the middle.

If you want to make the mac and cheese ahead of time, you can prepare it up to the point of baking and then refrigerate it covered. You can also freeze the unbaked mac and cheese.

If mac and cheese is a side dish, you'll need 3.5 ounces per person

If you're serving mac and cheese as a side dish, you'll need 3.5 ounces per person. This means that for 50 people, you'll need 10.9 pounds of mac and cheese in total.

A standard catering-sized pan (20x12x4) should be enough to serve 50 people half-cup servings of mac and cheese.

If you're making the mac and cheese from scratch, you'll need to use the right ratio of cheese sauce to pasta. For every one ounce of dry elbow macaroni noodles, you'll need around 3.5 ounces of cheese sauce. This is a ratio of 1 part dry pasta to 3.5 parts cheese sauce.

To make things easier, you can use a mac and cheese recipe that's designed for a crowd. One such recipe recommends using 5 pounds of uncooked elbow macaroni and a total of 12 cups of milk to serve 50 people.

For 50 people, you'll need 3 pounds of pasta, 72 ounces of evaporated milk, 72 ounces of Velveeta cheese, and 2 pounds of sharp cheddar cheese

Mac and Cheese for 50 People

Ingredients:

• 3 pounds of elbow macaroni (uncooked)
• 1/2 cup of vegetable oil
• 72 ounces of evaporated milk
• 2 tablespoons of Kosher salt
• 72 ounces of Velveeta cheese
• 2 pounds of sharp cheddar cheese

Method:

Cook the macaroni in a large stock pot of boiling water until it is al dente, then drain it. Place the cooked pasta in a generously greased roaster pan. Add the vegetable oil and butter, stirring well to combine.

Next, add the milk, evaporated milk, and salt to the roaster pan, stirring to incorporate. Cover the pan and cook at 200°F for 45 minutes to an hour, stirring well after the initial cooking time.

Cut the Velveeta cheese into cubes and stir them into the pasta mixture. Continue to cook, covered, stirring every 20-30 minutes, until the pasta is firm, which should take about 2 hours in total.

Finally, sprinkle the shredded cheddar cheese over the top and stir well to combine. Turn the roaster to the lowest setting to keep the mac and cheese warm, stirring every 15 minutes if it won't be served immediately.

Tips:

• This recipe can be made ahead of time by cooking the pasta al dente and storing it with the vegetable oil and butter in a roaster liner or crockpot liner in the refrigerator for up to 2 days.
• When making this recipe ahead of time, be aware that you will need additional cooking time for the pasta to warm up before adding the cheese.
• To prevent the pasta from becoming smashed, avoid overcooking it or piling it too high during storage.
• Stir the butter and oil into the cooked pasta very well to prevent the noodles from sticking together.
• This recipe can be doubled to feed 100 people, but be sure to use a large roaster with plenty of room for stirring.
• Small shells can also be used in place of elbow macaroni.
• The consistency of the mac and cheese will change over time and with heat; if it seems too runny, continue cooking on low until it firms up.
• Using multiple 7 or 8-quart crockpots instead of a roaster can make it easier to manage the large quantity of food and ensure more even heating.
• This recipe can also be made with Velveeta cheese only, but adding the sharp cheddar cheese enhances the cheesy flavor.
• Use a firm, strong, long-handled spoon to stir and serve the macaroni.
• If the mixture becomes too thick during cooking, add an extra cup or two of milk or a can of evaporated milk and stir well.

Reheating and Storage:

• Leftovers can be stored in smaller plastic containers for easier defrosting and reheating.
• When reheating, add milk and stir often to restore moisture to the mac and cheese.
• While leftovers are still enjoyable, this recipe is best when freshly made.

Frequently asked questions