Mac And Cheese: Chafing Pan Portions

How Much Mac and Cheese for a Standard Chafing Pan?

Mac and cheese is a classic dish that's perfect for feeding a crowd. But how much mac and cheese do you need to fill a standard chafing pan?

A standard chafing pan typically measures 20x12x4 inches and can hold around 20-25 servings of mac and cheese. If you're serving the mac and cheese as a side dish, a standard chafing pan should be enough to feed 50 people. However, if you're serving it as a main course, you may need to adjust the portions accordingly.

When making mac and cheese for a large group, it's important to cook in batches to ensure proper seasoning and consistency. It's also crucial to salt the pasta water liberally and use a combination of cheeses for the best flavor and creaminess.

So, the next time you're planning a big event, keep these tips in mind to ensure you have enough mac and cheese to feed your guests!

Mac and cheese for 50 people: 10.9 lbs

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

Method

Preheat the 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. You may prepare it to this point, refrigerate it covered, and bake it later.

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.

Tips

• Do not use pre-shredded cheese. They contain extra starch to keep the shreds from sticking together, which inhibits smooth melting. Always freshly grate cheese that you are using for a 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 make sure it melts evenly.
• 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 a bit.
• 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.

Mac and cheese for 20 people: 4.4 lbs

Ingredients

• 32 oz elbows macaroni pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 gallon whole milk, plus additional 2-3 cups to adjust consistency
• 2 Tbsp Dijon mustard
• 4 tsp kosher salt, plus more to salt the water for the pasta
• 5 slices American cheese
• 32 ounces shredded sharp cheddar cheese
• 1/2 cup unsalted butter, melted
• 6 oz Ritz crackers, crushed
• 1 handful chopped fresh, flat-leaf parsley for garnish, if desired

Method

• Combine the melted butter and crushed crackers in a bowl. Set aside.
• Bring a very large pot of water to a boil. Add a handful of salt.
• Heat oven to 400℉.
• In a separate large pot, melt the butter. Add the flour and once bubbly, cook for a minute to make a roux.
• Add the pasta to the boiling water. Stir to ensure pasta doesn’t sink and stick to the bottom. Cook to al dente according to package directions.
• While pasta is cooking, whisk in the milk to the roux. Cook until the milk starts to steam, stirring constantly. Occasionally, also stir the pasta again to ensure it doesn’t stick to the bottom of the pot.
• Once the milk starts to steam, add the Dijon, salt, and cheeses. Stir until the cheese is at least half melted and the mixture thickens a bit. Turn off the heat.
• Add additional milk to adjust for consistency (~2 cups). This will ensure the mixture stays creamy while cooking and serving because the pasta will thicken it further. You want the sauce to be the consistency of hearty soup: not thin broth and not thick chowder, but in between. Like a bechamel.
• Taste for seasoning! This is KEY. You want to taste SALT at this point. If you don’t, your mac and cheese will be bland once the pasta is added.
• Drain the pasta and add to the cheese sauce. Pour all into a hotel pan.
• Top with the butter-cracker mixture.
• Bake at 400℉ for ~30 minutes or until golden on top and bubbly around the edges. Garnish with chopped flat-leaf parsley, if desired, and serve.

Mac and cheese for 100 people: 21.9 lbs

Ingredients

• 8 pounds uncooked elbow macaroni
• 1 1/2 pounds butter or margarine
• 3 cups all-purpose flour
• 8 teaspoons salt
• 1 teaspoon black pepper
• 2 gallons milk
• 8 pounds Velveeta cheese, cubed
• 24 ounces shredded Cheddar cheese

Method

Preheat the oven to 350 degrees Fahrenheit. Cook the elbow macaroni until al dente as directed on the package. Drain and evenly distribute the pasta among long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you'll need 3 pans).

In a large saucepan or Dutch oven, melt the butter or margarine over medium heat. Stir in the flour until smooth. Add the salt and pepper and slowly add the milk, stirring constantly, until smooth. Stir in the Velveeta cheese and continue stirring until the cheese is melted and the mixture is smooth and creamy.

Pour the cheese sauce over the macaroni in the pans to evenly coat the pasta. Sprinkle the shredded cheddar over the top of the macaroni (8 ounces per pan). Place the pans in the oven and bake the macaroni and cheese at 350 degrees F for one hour or until bubbly in the middle.

Tips

• For the creamiest texture, do not overcook the pasta; al dente is best as it will continue to cook in the oven.
• Stir the cheese sauce frequently while cooking to maintain a smooth consistency.
• To avoid hot spots and uneven cooking, rotate the pans halfway through the baking time if your oven does not heat evenly.
• Consider adding a dash of paprika, mustard powder, or cayenne pepper to the cheese sauce for extra flavor.
• Allow the macaroni and cheese to sit for a few minutes after removing it from the oven before serving to help it set and make serving easier.
• If serving outdoors or in a setting without easy access to an oven, this dish can be kept warm in large, insulated food carriers.
• Always taste the cheese sauce for seasoning adjustments before combining it with the pasta.

Mac and cheese for 75 people: 16.4 lbs

Mac and cheese is a great dish to serve a large group of people. The recipe can be easily scaled up or down, depending on the number of servings required.

For 75 people, you will need approximately 16.4 lbs of mac and cheese. This can be served as a side dish or a main course. If it is served as a side dish, plan on having 3.5 ounces of mac and cheese per person. If it is served as a main course, the portion size should be increased to 8 ounces per person.

Ingredients:

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

Instructions:

Preheat your oven to 350 degrees F. Start by making a roux. Melt the butter over low heat and slowly stir in the flour. Cook for 2-3 minutes 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 pasta. 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.

Bake at 350 degrees F for about 30-45 minutes, or until bubbly in the middle.

This recipe can be prepared ahead of time and refrigerated until ready to bake. It is important to note that pre-shredded cheese should not be used, as it contains extra starch that inhibits smooth melting. Always use freshly grated cheese for the sauce.

Some variations and tips for this recipe include:

• Adding a cup of cream cheese or sour cream to the cheese sauce for a creamier texture.
• Using whole wheat pasta and low-fat cheese for a healthier version.
• Trying different cheese blends, such as Monterey Jack or Gouda, for varied flavors.
• Mixing in steamed broccoli or spinach for a heartier side dish.
• Adding a teaspoon of cayenne pepper or diced jalapenos to the cheese sauce for a spicier version.

Mac and cheese for 30 people: 6.6 lbs

Ingredients

• 32 oz elbows macaroni pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 gallon whole milk, plus additional 2-3 cups to adjust consistency
• 2 Tbsp Dijon mustard
• 4 tsp kosher salt, plus more to salt the water for the pasta
• 5 slices American cheese
• 32 ounces shredded sharp cheddar cheese
• 1/2 cup unsalted butter, melted
• 6 oz Ritz crackers, crushed
• 1 handful chopped fresh, flat-leaf parsley for garnish (optional)

Method

• Combine the melted butter and crushed crackers in a bowl. Set aside.
• Bring a very large pot of water to a boil. Add a handful of salt.
• Preheat the oven to 400°F.
• In a separate large pot, melt the butter. Add the flour and cook until bubbly, stirring constantly, for about 2-3 minutes or until smooth. Set aside to cool.
• Add the pasta to the boiling water. Stir to prevent the pasta from sinking and sticking to the bottom. Cook until al dente according to package directions.
• While the pasta is cooking, heat 8 cups of milk over medium heat. Slowly stir in the cheese and cook, stirring constantly, until the cheese is melted and smooth.
• Add the salt and mustard 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.
• Drain the pasta and add to the cheese sauce. Pour into a hotel pan.
• Top with the butter-cracker mixture.
• Bake at 400°F for about 30 minutes or until golden and bubbly.
• Garnish with chopped flat-leaf parsley, if desired, and serve.

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