Macaroni Mastery: Hotel Pan Portions

How Much Macaroni to Fill a Hotel Pan?

A hotel pan is a large, deep pan used for catering, typically in commercial kitchens but also at home. The size of a hotel pan can vary, but a full-size hotel pan can hold up to 12 quarts of food and serve 20-25 people. For a full-size hotel pan, you'll need about 10-12 cups of dry macaroni, which will yield approximately 20-24 servings of macaroni and cheese. A half hotel pan, on the other hand, can hold about 4 quarts or 1 gallon of food and serve around 4 to 6 people.

When cooking macaroni and cheese for a large group, it's important to consider the serving size and the number of people you need to serve. It's always a good idea to consult the specific dimensions of your hotel pan before proceeding.

Macaroni and cheese for 20-25 people

Macaroni and cheese is a great dish to serve a large group of people. It's a classic comfort food that's sure to be a crowd-pleaser for both young and old. Here's a guide on how to make macaroni and cheese for 20-25 people.

Ingredients

• 32 oz elbows macaroni pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 gallon whole milk, plus 2-3 cups additional milk 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 oz 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 Instructions:

Start by bringing a very large pot of water to a boil. Add a handful of salt to the water. Preheat your oven to 400°Fahrenheit.

In a separate large pot, melt the butter. Add the flour and cook for about a minute, stirring constantly, until it forms a bubbly roux.

Add the pasta to the boiling water, stirring to ensure it doesn't stick to the bottom of the pot. Cook the pasta according to the package directions, until it is al dente.

While the pasta is cooking, whisk the milk into the roux. Keep stirring constantly until the milk starts to steam. Add the Dijon mustard, salt, and cheeses. Continue stirring until the cheese is at least half melted and the mixture thickens. Remove from heat.

Add 2-3 cups of additional milk to adjust the consistency of the sauce. You want it to be similar to the consistency of a hearty soup, not too thin or thick. Taste the sauce and ensure it is seasoned well with salt.

Drain the cooked pasta and add it to the cheese sauce. Mix until the pasta is fully coated. Transfer the macaroni and cheese to a hotel pan or two smaller baking dishes.

To make the topping, combine the melted butter and crushed crackers in a bowl. Sprinkle the topping over the macaroni and cheese.

Bake in the oven at 400°F for about 30 minutes, or until the top is golden and the edges are bubbly. Garnish with chopped parsley if desired, and serve!

Tips for Large-Batch Cooking:

When making macaroni and cheese for a large group, it's best to cook in batches of 20-25 servings. This ensures proper seasoning and consistency. It's also a manageable volume for preparing the sauce and cooking the pasta.

For a large group, consider serving macaroni and cheese as a side dish rather than a main course. Main course options that pair well include pulled chicken, roast pork loin, meatloaf, chicken quarters, or burgers.

Make-Ahead Instructions:

If you want to prepare the macaroni and cheese in advance, you can assemble it and refrigerate it overnight. Remember to cook the pasta to al dente and add extra milk to keep it creamy. Bring the dish to room temperature before baking, and add more milk if needed to maintain the desired consistency.

Macaroni and cheese for 50-100 people

Ingredients

• 3 pounds of pasta (elbow macaroni or small shells)
• 1/2 cup vegetable oil
• 72 ounces of evaporated milk
• 2 tablespoons of kosher salt
• 72 ounces of Velveeta cheese
• 2 pounds of sharp cheddar cheese
• 1/2 cup unsalted butter
• 3/4 cup all-purpose flour
• 10 cups of milk, divided
• 2 pounds of Colby cheese, shredded
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1 cup of seasoned bread crumbs or crumbled buttery crackers

Method

Firstly, cook the pasta in heavily salted boiling water to al dente. Drain and pour into a generously greased roaster. You can also use a hotel pan, which is a large, deep pan typically used for catering. The size of a hotel pan can vary, but a full-size one is usually 18 x 26 inches and can hold up to 20 ounces of food.

Next, add the vegetable oil and cut the butter into pats. Spread the butter over the top of the pasta and stir. Then, add the milk, evaporated milk, and salt to the roaster and stir well. Set the roaster to 200°F.

Cut the Velveeta cheese into cubes and sprinkle over the top of the macaroni in the roaster. Stir everything together. Cover and cook for 45 minutes to an hour, stirring well.

After this, stir in the shredded cheddar cheese. Continue to cook, covered, and stir every 20-30 minutes. Keep cooking until the macaroni is firm, about 2 hours total. If serving immediately, turn off the roaster. Otherwise, turn it to the lowest setting and stir every 15 minutes.

Tips

• The consistency of the mac and cheese will change over time and with heat. If it seems too runny, keep cooking on low until it firms up.
• It's easier to make double batches in multiple 7 or 8-quart crock pots than in a roaster as there can be more variation in temperature and heating.
• Use plenty of non-stick spray and plan to soak the roaster afterward.
• This recipe also tastes great with only Velveeta, but the cheddar adds more cheesy flavor.
• Have a firm, strong, long-handled spoon ready for stirring and serving.
• You can add an extra cup or two of milk or a can of evaporated milk midway through cooking if the mixture becomes too thick.

Serving and Storing

This recipe yields 50 servings. For 100 servings, you can double the recipe but be sure to use a large roaster with plenty of room to stir.

When storing leftovers, it's best to use smaller containers so that defrosting and reheating are easier. You may need to add milk and stir often while reheating if the macaroni and cheese need more moisture.

Macaroni and cheese for 100 people

Macaroni and cheese is a beloved comfort food for many, and it's a great option when cooking for a large group. Here's a detailed guide on how to make delicious macaroni and cheese for 100 people.

Ingredients:

• 8 pounds uncooked elbow macaroni
• 1.5 pounds butter or margarine
• 3 cups all-purpose flour
• 8 teaspoons salt
• 1 teaspoon black pepper
• 2 gallons of milk
• 8 pounds Velveeta cheese, cubed
• 24 ounces shredded Cheddar cheese
• Optional: breadcrumbs, Parmesan cheese, paprika, mustard powder, or cayenne pepper for extra flavor and crunch

Instructions:

Start by preheating your oven to 350 degrees Fahrenheit. You'll need to cook the macaroni until it's al dente, following the package instructions. Drain the pasta and distribute it evenly across three long, shallow pans (standard hotel or catering pans are 12x20x4 inches).

In a large saucepan or Dutch oven, melt the butter or margarine over medium heat. Stir in the flour until you have a smooth mixture. Add the salt and pepper, then slowly add the milk, stirring continuously until the mixture is smooth.

Now, it's time to add the cheese! Stir in the cubed Velveeta cheese and keep stirring until it's completely melted and you have a smooth, creamy sauce.

Pour this delicious cheese sauce over the macaroni in the pans, making sure to coat all the pasta evenly. Sprinkle the shredded Cheddar cheese on top (about 8 ounces per pan).

Place the pans in the oven and bake for about an hour, or until the macaroni and cheese is bubbly in the middle. Keep in mind that the pasta will continue to cook in the oven, so it's best to aim for al dente when boiling it.

For an extra crunchy topping, you can sprinkle a mixture of breadcrumbs and grated Parmesan cheese over the shredded Cheddar before baking.

Let the macaroni and cheese sit for a few minutes after removing it from the oven. This will make serving easier and ensure it holds together nicely.

Tips:

• If serving outdoors or away from an oven, use large insulated food carriers to keep it warm.
• Always taste the cheese sauce and adjust seasoning before combining it with the pasta.
• To make it gluten-free, use gluten-free flour and gluten-free macaroni.
• You can add cooked vegetables like broccoli, peas, or carrots, or proteins like chicken, bacon, or ham to the macaroni before adding the cheese sauce.
• For a healthier version, use whole wheat macaroni, low-fat milk, reduced-fat cheeses, and less butter.
• This dish can be prepared in advance. Simply assemble it in the pans without baking, cover, and refrigerate. When ready to serve, bake as directed, adding an extra 10-15 minutes if it's coming straight from the refrigerator.

Macaroni and cheese for 150 people

Ingredients

• 12 pounds of uncooked elbow macaroni
• 3 pounds of butter or margarine
• 6 cups of all-purpose flour
• 16 teaspoons of salt
• 2 teaspoons of black pepper
• 3 gallons of milk
• 12 pounds of Velveeta cheese, cubed
• 3 pounds of shredded Cheddar cheese
• Breadcrumbs and grated Parmesan cheese, to taste (optional)

Method

• Preheat the oven to 350 degrees Fahrenheit.
• Cook the macaroni until al dente, according to the package instructions. Drain and distribute evenly among long, shallow pans. Hotel or catering pans typically measure 12x20x4 inches, and you will need around 6 pans to serve 150 people.
• 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, then 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 (around 8 ounces per pan).
• Place the pans in the oven and bake for one hour or until bubbly in the middle.
• For a crunchy topping, sprinkle a mixture of breadcrumbs and grated Parmesan cheese over the shredded Cheddar before baking.
• Allow the macaroni and cheese to sit for a few minutes after removing it from the oven before serving. This helps it set and makes serving easier.

Notes

• This recipe can be prepared in advance and baked on the day of serving. Simply assemble the macaroni and cheese in the pans but do not bake. Cover and refrigerate until ready to serve, then bake as directed, adding an extra 10-15 minutes to the baking time.
• To reheat leftovers, cover and place in the oven until thoroughly warmed.
• To add some extra flavour to the cheese sauce, consider adding a dash of paprika, mustard powder, or cayenne pepper.
• For a healthier version, use whole wheat macaroni, low-fat milk, and reduced-fat cheeses.

Macaroni and cheese for 200 people

Ingredients

• 160 oz (10 lbs) uncooked elbow macaroni
• 2.5 lbs butter or margarine
• 12 cups (3 quarts) all-purpose flour
• 1/2 cup (8 tsp) salt
• 1 tsp black pepper
• 4 gallons milk
• 16 lbs Velveeta cheese, cubed
• 3 lbs shredded Cheddar cheese
• Ritz crackers, crushed
• Fresh, flat-leaf parsley for garnish (optional)

Method

• Preheat the oven to 350°F.
• Cook the macaroni until al dente according to the package instructions. Drain and distribute evenly among long, shallow pans (hotel or catering pans).
• In a large saucepan or Dutch oven, melt the butter over medium heat. Stir in the flour until smooth.
• Add the salt and pepper, then 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 oz per pan).
• Place the pans in the oven and bake for one hour or until bubbly in the middle.
• 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.
• 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.

Tips

• To add some crunch, sprinkle a mixture of breadcrumbs and grated Parmesan cheese over the shredded cheddar before baking.
• To make a healthier version, use whole wheat macaroni, low-fat milk, and reduced-fat cheeses.
• You can prepare this dish in advance by assembling the macaroni and cheese in the pans but not baking them. Cover and refrigerate until you are ready to serve, then bake as directed, adding an extra 10-15 minutes to the baking time.
• Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until thoroughly warmed.
• Besides Velveeta and Cheddar, you can incorporate other cheeses such as Gouda, Swiss, or Monterey Jack for different flavors.
• To prevent the cheese sauce from becoming grainy, melt the cheese slowly and stir constantly over low to medium heat. Avoid boiling the sauce once the cheese has been added.
• You can add cooked vegetables such as broccoli, peas, or carrots, or proteins like cooked chicken, bacon, or ham to the macaroni before adding the cheese sauce.

Frequently asked questions