Mac And Cheese: Foil Pan Portions

Mac and cheese is a classic comfort food that can be made in large quantities to feed a crowd. It is a versatile dish that can be customised with different types of cheese, toppings, and add-ins. When making mac and cheese for a crowd, it is important to use a large foil pan to ensure that there is enough to serve everyone. The amount of mac and cheese needed will depend on the number of people being served and the size of their appetites. As a guide, a standard catering-sized pan (20x12x4 inches) should be sufficient for 50 half-cup servings. However, it is always better to have too much than too little, so consider making extra to allow for second helpings or leftovers.

How much mac and cheese for a large group

Mac and cheese is a great dish to serve for a large group, whether as a main or a side. The amount you'll need depends on how many people you're serving and how hungry they are. A good rule of thumb is to plan for about 1/2 cup of mac and cheese per person if serving as a side, and 1 cup per person if serving as a main.

Planning for a large group:

If you're serving a large group of 20-25 people, you'll need to make a large batch of mac and cheese. You can use a recipe specifically designed for a crowd, or double a standard recipe. Here's an example of the amount of ingredients you'll need for a large batch that serves 20-25:

• 32 oz elbow 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)

Cooking tips for a large batch:

When making mac and cheese for a large group, there are a few things to keep in mind:

• Salt the pasta water generously. This will help season the pasta and improve the overall flavor of the dish.
• Cook the pasta al dente, as it will continue to cook when you bake it.
• Make the sauce while the pasta is cooking to ensure the sauce is still hot when combined with the pasta.
• Taste the sauce before combining it with the pasta to ensure it is seasoned well.
• Use a large pan or divide the mac and cheese between multiple pans to ensure even cooking. A standard catering-sized pan (20x12x4 inches) can hold enough mac and cheese for 50 half-cup servings.
• If making ahead, assemble the mac and cheese and refrigerate until ready to bake. You may need to add a little extra milk to the sauce before baking to adjust the consistency.

Serving suggestions:

Mac and cheese is a versatile dish that can be served as a main course or side. Here are some ideas for serving it to a large group:

• Make it a vegetarian main dish.
• Serve it as a side with meat, such as pulled chicken, roast pork loin, meatloaf, chicken quarters, or burgers.
• Offer a variety of toppings, such as crispy bacon bits, shredded cheese, or breadcrumbs, to allow guests to customize their dish.
• Accompany it with side dishes such as buttered corn, coleslaw, or a green salad.

How to make a cheese sauce

Ingredients:

• Butter
• Flour
• Milk
• Cheese (cheddar, Monterey jack, gouda, gruyere, asiago, pepper jack, or a combination)
• Salt
• Pepper
• Cayenne (optional)

Utensils:

• Saucepan
• Whisk
• Wooden spoon

Method:

Start by melting butter in a saucepan over medium heat. Add in flour and whisk until you get a lightly golden paste. This is called a roux and it will cook out the raw flour taste from the sauce. You can also add a pinch of salt to the roux.

Next, slowly pour in the milk, whisking out any lumps as they form. Continue to whisk the mixture until it is thick and bubbly. The amount of milk you add will depend on how thick you want your sauce to be. Generally, the more milk you add, the thinner the sauce will be.

Once the sauce has reached your desired consistency, turn off the heat and add the cheese. Stir the mixture until the cheese has melted and the sauce is smooth. Taste the sauce and add salt and pepper, to taste. You can also add a pinch of cayenne for some spice.

Your cheese sauce is now ready to be served! It can be drizzled over baked potatoes, nachos, or French fries, or used as a dip for vegetables.

How to cook pasta

Ingredients:

• Pasta
• Water
• Salt
• Olive oil (optional)

Utensils:

• Large pot
• Colander
• Slotted skimmer (if cooking ravioli)

Method:

• Fill a large pot with six quarts of water per pound of pasta.
• Bring the water to a rolling boil over high heat.
• Add salt. The water should taste like the sea if you were to sample it. A good rule of thumb is to add 1 tablespoon of salt for every 4 quarts of water (16 cups), which is enough for 1 pound of pasta.
• Add the pasta to the water and stir a few times to prevent the noodles from sticking together.
• Stir occasionally while it cooks.
• Check the pasta 2 minutes before the package instructions say it will be done. It should be al dente. Remove and drain the pasta if you are going to be simmering it for a while in sauce.
• Drain the pasta. Do not rinse. Rinsing washes away the starch that helps the sauce stick to the pasta.
• Toss the pasta in olive oil instead.
• When ready to use, add to warm sauce and finish cooking, or chill for later use.
• If you are making pasta salad, cook according to the package instructions, drain, and cool briefly. Toss in olive oil and then cool to room temperature before refrigerating, covered.
• If you are cooking ravioli, use a slotted skimmer to gently lift the ravioli a few at a time.
• Add the pasta to your sauce and finish cooking it in the sauce. Give it a stir to coat.
• Ladle a few tablespoons of the pasta water at a time until you have the right consistency to your sauce. Remember, the pasta will absorb the liquid.
• Simmer over medium-low heat. It'll help the pasta soak up the sauce.

Tips:

• If you are making a cold pasta dish, like an Italian pasta salad, cook until just past al dente to soak up more of the dressing.
• Reserve a cup or two of pasta water to use in tempering some pasta sauces.
• If making a cold pasta salad, rinse the drained hot pasta with cool water to stop the cooking process.
• If not using right away, tossing the pasta in a small amount of olive oil can reduce sticking.
• A pound of pasta typically feeds about 5 to 6 people. Most often, dried packages of pasta are sold in 1-pound bags.
• "Al dente" means "to the tooth" in Italian. The pasta should be cooked all the way through so it’s no longer crunchy but still has a little bite to it.
• Typically, most dried pasta cooks in about 8 to 12 minutes in boiling water. Thinner pasta, like angel hair, takes half the time. Short-cut penne takes 9 to 11 minutes.
• Fresh pasta cooks much quicker than dried pasta, usually in just 1 to 3 minutes, or up to 10 minutes for thicker pasta once it’s added to boiling water.
• Reserve a few cups of pasta water before you drain. The starch in the noodles will help thicken any sauce. It will also be a little salty, adding flavor to homemade sauces.

How to make a roux

A roux is a cooked mixture of equal parts flour and fat. It is used to thicken sauces, gravies, soups, etc. and can transform a pot of thin liquid into something smooth and rich. It is a classic base for gravies and sauces and is an essential building block of recipes ranging from macaroni and cheese to gumbo.

Ingredients:

To make a roux, you will need butter and flour. Some recipes suggest using equal weights of butter and flour, while others recommend using equal volumes of both ingredients. For example, if you are using 2 tablespoons of butter, use 2 tablespoons of flour.

You can also use whole wheat flour, oil, lard, rendered fat such as bacon, or pan drippings from a piece of roasted meat.

Method:

Start by melting the butter over medium-low heat. Then, add the flour and whisk until smooth. Cooking the flour in this way gets rid of the raw flour taste and prevents the flour from clumping together and making a lumpy sauce.

Cook the mixture over medium-low heat, whisking frequently, for 3-5 minutes, or until bubbly and fragrant. You've just made a white roux!

If you wish, you can turn the heat down to low and continue to cook the roux until it turns a light brown colour. This should take about 3-5 more minutes. Make sure you whisk constantly. You've made a blond roux!

You can continue to cook the roux over low heat for another 5 minutes or so until it's a deep brown colour. Be careful at this stage as the roux can easily burn. You've made a brown roux!

Tips:

• The thickening properties of a roux decrease the longer you cook it. So, you'll need to use more roux or cook your sauce for longer if you're using a blond or brown roux as opposed to a white roux.
• The flavour of the roux changes the longer you cook it. A blond roux has a butterscotch flavour, while a brown roux has a deeper, toasted flavour.
• If you are cooking and storing a batch of roux for future use, use clarified butter as it will harden when refrigerated, trapping the flour in suspension. This helps to prevent lumps when the roux is whisked into a sauce or soup.

How to smoke mac and cheese

Ingredients:

• 1 lb elbow macaroni noodles, cooked according to package instructions
• 4 Tablespoons flour
• 1 Tablespoon mustard powder
• 2 cups half and half
• 4 ounces cream cheese
• 3 cups cheddar cheese
• 1 ½ cups gouda cheese
• 1 cup panko bread crumbs
• 2 Tablespoons sweet rub

Method:

• Preheat your smoker to 225 degrees F using a mild hardwood like cherry or apple.
• Heat a 12-inch cast iron skillet over medium heat. Melt 1/2 cup of butter and then whisk in the flour until a smooth, thin paste forms. Next, whisk in the mustard powder.
• Carefully pour in the half and half and bring the sauce up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth. Lastly, whisk in the cheddar cheese and gouda cheese and stir until melted.
• Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
• Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
• Place the skillet in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.
• Remove the smoked mac and cheese from the smoker. Serve it while it is still warm and the cheese is nice and melty!

Tips:

• You can use any type of pasta you prefer, such as shells, corkscrews, or even penne.
• Make sure you are patient while making your roux. You want to cook it low and slow to prevent any clumping or burning of the flour.
• If you'd like to prep your smoked mac and cheese in advance, make sure your macaroni is not cooked past al dente and rinse it with cold water as soon as it is finished cooking. Also, allow the cheese mixture to cool before mixing it with the macaroni.
• You want to smoke your mac and cheese over indirect heat and make sure your temperature doesn't go any higher than 225 degrees F. Higher temperatures will cause the macaroni to dry out.
• You can also freeze any leftover mac and cheese for up to 3 months. You can either freeze it as a full pan or as individual portions.

Frequently asked questions