Macaroni Portioning For A 9X13 Pan

Macaroni and cheese is a beloved comfort food for many. The amount of macaroni required for a 9x13 pan can vary depending on the recipe and the desired serving size. Some recipes call for 16 ounces of elbow macaroni, resulting in about 6 to 12 servings. Others suggest using 2 cups of uncooked macaroni, which can also vary in serving size depending on the accompanying ingredients and portion sizes. It's important to consider the type of pasta used, as different shapes and sizes will impact the overall volume. Additionally, the presence of other ingredients, such as vegetables or meats, can affect the number of servings.

Undercooking pasta to avoid overcooking

To make macaroni and cheese in a 9x13 pan, you'll need 16 ounces of elbow macaroni (cooked). This is usually the equivalent of one box of dried pasta.

Now, on to the topic of undercooking pasta to avoid overcooking. It's definitely better to undercook your pasta than to overcook it. While undercooked pasta is hard to chew, overcooked pasta is limp, gummy, and won't hold its shape—and there's no saving it. Even if you think your pasta is a little undercooked, remember that it will continue to cook while it drains and when mixed with a hot sauce. So, it's best to keep the cooking time a shy two minutes or so under the recommended time on the packet.

Fresh pasta cooks more quickly than dried pasta, so it's important to keep testing it as it cooks. It can be ready in as little as two minutes, whereas dried pasta usually takes between five and ten minutes.

When you're making a dish like macaroni and cheese, where the pasta is baked in the oven, it's especially important not to overcook the pasta beforehand, as it will continue to cook in the oven.

To avoid overcooking your pasta:

• Use a large pot with plenty of water so that the temperature doesn't drop significantly when you add the pasta.
• Add salt to the water to keep the pasta from becoming slimy.
• Make sure the water is at a rolling boil before adding the pasta.
• Stir the pasta often to prevent it from sticking together.

Using pre-shredded vs freshly grated cheese

Macaroni and Cheese

Ingredients

To make macaroni and cheese, you'll need:

• A 9x13-inch (3-quart) baking dish
• Elbow macaroni
• Grated cheese, cheddar, or other melting cheese
• Mustard powder (optional)
• Panko crumbs or other breadcrumbs
• Butter
• Flour
• Milk
• Salt

Method

Here's a step-by-step guide to making classic baked macaroni and cheese:

• Heat the oven to 400°F. Rub the baking dish with a little butter.
• Cook the pasta: Bring a large pot of water to a boil. Add the pasta and a generous amount of salt. Cook until the pasta is al dente, then drain and set aside.
• Make a roux: Melt butter in a saucepan over medium heat. Add flour and whisk to form a thick, smooth paste without lumps. Cook for 1-2 minutes until fragrant.
• Warm the milk: Warm the milk in the microwave or in a separate pot over low heat. Warm just enough so that it's warm to the touch. Warm milk mixes more easily into the roux.
• Whisk the milk into the roux slowly while whisking. The mixture will first thin out, then become clumpy, and finally smooth out.
• Cook the sauce until thickened: Continue cooking over medium heat until it has thickened and clings to the back of a spoon, about 5-8 minutes. Stir slowly and scrape the bottom of the pan.
• Add the cheese: Remove the pot from the heat and stir in the cheese, one handful at a time. Add salt and mustard powder if using.
• Pour the sauce over the pasta: Transfer the cooked pasta to a mixing bowl and pour the sauce over it, stirring gently to coat the pasta.
• Transfer to the baking dish and top with panko crumbs: Smooth out the top and sprinkle the panko crumbs evenly.
• Bake until bubbly and golden: Place the dish in the oven and bake for 10-15 minutes until the pasta is bubbly and the top is golden. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a few minutes to crisp the topping.

Using Pre-Shredded vs. Freshly Grated Cheese

Now, let's discuss the benefits of using pre-shredded cheese versus freshly grated cheese for your macaroni and cheese.

Pre-Shredded Cheese

Pre-shredded cheese is undoubtedly convenient. It saves you the time and effort of grating a block of cheese yourself. However, there are several reasons why freshly grated cheese might be a better option:

• Melts More Smoothly: Pre-shredded cheese often contains preservatives like potato starch and natamycin to prevent clumping in the bag. These additives can hinder the melting process, resulting in a clumpier, less smooth cheese sauce.
• Better Value: An 8-ounce block of cheese yields more grated shreds than an 8-ounce bag of pre-shredded cheese. With pre-shredded cheese, you're paying for the convenience of having it pre-grated.
• Tastes Fresher: Freshly grated cheese lacks the preservatives and chemicals found in pre-shredded cheese, resulting in a fresher and creamier taste. Additionally, fewer additives are generally healthier.
• More Variety: Pre-shredded cheese usually comes in a limited number of options, such as Mexican Blend, Colby Jack, Mozzarella, or Swiss. By grating your own cheese, you open up a world of possibilities with hundreds of cheese varieties to choose from.

Freshly Grated Cheese

Using freshly grated cheese for your macaroni and cheese has several advantages:

• Smooth Melting: Without the preservatives found in pre-shredded cheese, freshly grated cheese melts more smoothly and evenly, resulting in a creamier and less clumpy sauce.
• Cost-Effective: Grating your own cheese from a block can save you money. You get more cheese from grating a block than from buying an equivalent weight of pre-shredded cheese.
• Fresher Taste: Freshly grated cheese is, well, fresher! It doesn't have the preservatives and chemicals found in pre-shredded cheese, resulting in a purer, more natural taste.
• Healthier Option: With fewer additives and preservatives, freshly grated cheese is a healthier choice.
• Arm Workout: Grating cheese by hand can be a great way to tone those arm muscles! It's a small workout while you cook.

Tips

• If you opt for pre-shredded cheese, look for options grated onsite at your grocery store. These fresher options typically have fewer preservatives and will perform better than highly processed bagged varieties.
• When grating your own cheese, use a high-quality grater. Rotary graters or microplanes are excellent choices for hard cheeses like Parmigiano Reggiano.
• Store freshly grated cheese in an airtight container in the refrigerator. It will last for about a month for hard cheeses like Parmesan and a couple of weeks for soft cheeses like mozzarella.

How to make a roux

To make macaroni for a 9x13 pan, you'll need 2 cups of uncooked macaroni.

A roux is a mixture of equal parts butter and flour, cooked to thicken a sauce. It's a simple process that forms the base for many sauces and dishes, such as gravy, béchamel, and cheese sauce. Here's a step-by-step guide to making a roux:

Step 1: Melt the Butter

Start by melting the butter over medium to medium-low heat. The amount of butter you use depends on how much sauce you want to make, but a common ratio is 2 tablespoons of butter to 2 tablespoons of flour. You can use a saucepan or skillet for this step.

Step 2: Add the Flour

Once the butter is melted, add the flour. Use equal parts flour to butter. Whisk the mixture until smooth. It's important to cook the flour to get rid of the raw flavour and prevent clumping when you add liquid later on.

Step 3: Cook the Roux

Cook the butter and flour mixture over medium to medium-low heat, whisking frequently, for about 3-5 minutes. You'll know it's ready when it becomes bubbly and fragrant. At this stage, you've made a white roux, which is perfect for thickening sauces like béchamel, cheese sauces, and white gravy, as well as creamy soups and chowders.

Step 4: Continue Cooking for a Blond or Brown Roux (Optional)

If you need a blond or brown roux for your recipe, you can continue cooking the mixture. For a blond roux, turn the heat down to low and cook for about 3-5 minutes more, whisking constantly, until it turns a light brown colour. A blond roux is used for thickening stock-based soups and sauces.

For a brown roux, continue cooking and stirring for about 5 minutes more, until it reaches a deep brown colour. Be very careful at this stage, as the roux can easily burn. A brown roux is used in Creole cooking, such as gumbo, and has a more pronounced, nutty aroma.

Step 5: Add Liquid

Once you've reached the desired colour and consistency, it's time to add a liquid ingredient to make a sauce. You can use milk, stock, or any other liquid, but it's important to add it slowly to prevent lumps. Whisk the liquid into the roux a little at a time, until it forms a thin paste, and then add the rest of the liquid. Bring the mixture to a simmer.

Step 6: Simmer the Sauce

Simmer the sauce for 10 to 20 minutes to reach its full flavour and thickening potential. This step is crucial, as it allows the flour to soften and absorb the liquid, resulting in a smooth and silky sauce. If you don't simmer the sauce long enough, the flour may remain grainy.

And that's it! You've made a roux, a versatile and essential component of many sauces and dishes.

How much macaroni for a 9x13 pan

Macaroni and cheese is a classic comfort food and a crowd-pleaser. When making a batch for a large group, it's important to get the measurements right, so you don't end up with a dry, small portion or a soupy, overflowing mess.

A 9x13 pan, also known as a quarter sheet pan or a three-quart casserole dish, is a standard size for baking macaroni and cheese. To fill this pan, you will need about 16 ounces of dry macaroni, which is usually the amount in a standard box. This will make about 6-12 servings, depending on the serving size and whether you are serving it as a main course or a side.

It's important to note that you should undercook the pasta by a few minutes, as it will continue to cook in the oven. This will prevent the pasta from becoming overcooked and mushy. Additionally, be sure to grease the pan with butter or cooking spray before adding the macaroni and cheese to prevent sticking.

For a classic macaroni and cheese, a béchamel sauce is key. This is made by creating a roux with butter and flour, then slowly whisking in milk to create a thick, creamy sauce. The cheese should be added a little at a time and whisked until melted for a smooth, creamy sauce.

With the right measurements and techniques, your 9x13 pan of macaroni and cheese will be a delicious, crowd-pleasing success!

How long to bake macaroni cheese

Baked macaroni and cheese is a delicious and comforting dish that can be made in a 9x13-inch pan. The baking time for macaroni and cheese can vary depending on the recipe and desired level of doneness, but it typically falls within the range of 10 to 30 minutes. Here is a step-by-step guide on how long to bake macaroni and cheese:

Step 1: Prepare the Macaroni and Cheese

Before baking, you will need to prepare the macaroni and cheese by cooking the pasta and making the cheese sauce. Start by boiling the macaroni in a large pot of salted water until it is al dente, which means it is still slightly firm to the bite. Drain the pasta and set it aside.

Next, make the cheese sauce. In a separate saucepan, melt some butter and whisk in an equal amount of flour to create a roux. Cook this mixture for a few minutes, stirring frequently, until it is smooth and free of lumps. Slowly whisk in milk, adding it in a slow and steady stream. Continue whisking until the sauce thickens and becomes creamy. Then, remove the saucepan from the heat and stir in the grated cheese until it is fully melted and combined.

Step 2: Assemble the Dish

In a 9x13-inch baking dish, combine the cooked macaroni and cheese sauce. Stir gently until the pasta is evenly coated with the sauce. Smooth out the top of the mixture and sprinkle it with breadcrumbs or panko crumbs. You can also add shredded cheese on top for an extra cheesy dish.

Step 3: Bake the Macaroni and Cheese

Preheat your oven to 350 degrees Fahrenheit. Place the baking dish in the oven and bake the macaroni and cheese for 25 to 35 minutes. The baking time can vary depending on your oven and the desired level of doneness. If you prefer a crispier topping, you can bake it at a higher temperature of 375 degrees Fahrenheit for 20 to 30 minutes, and then broil it for an additional 2 to 5 minutes to get a golden, crispy crust.

Step 4: Serving and Storage

Once the macaroni and cheese is baked to your liking, remove it from the oven and let it rest for a few minutes before serving. It is best served hot and bubbly. Any leftovers can be stored in the refrigerator for 3 to 4 days. To reheat, stir in a small amount of milk or cream and microwave covered. Be sure to stir the macaroni and cheese occasionally while reheating to ensure even heating.

Frequently asked questions