Mac and cheese for 30 people mac#

It gives it a surprisingly slightly smoky flavor. Added topping of 1 cup panko bread crumbs, 3 Tb butter and 1/2 cup parmesan cheese. Only used sharp cheddar cheese, and actually ran out of evaporated milk so I used 1 cup whole milk and 1 cup evaporated milk.

Mac and cheese for 30 people mac#

I added Panko crumbs with butter and garlic for a topper and it was a hit!! This will be added to the monthly rotation.ДЇinally found a go to mac and cheese recipe. My husband has been asking me to make a homemade version of mac n cheese. Made it ahead, froze for two weeks and it tasted great.

Just make a regular bechamel sauce and add the cheese.BOOM!ДЇantastic recipe. Once thoroughly combined, add salt, pepper, cayenne, and garlic. Heat a pot over medium heat and melt the butter, then add flour and whisk together for 30 seconds. Note: if you're serving men, you'll find that this recipe will make about 6 servings, as opposed to 12. You can make this flavorful mac and cheese recipe in just 5 easy steps: Preheat the oven to 400вЏ and cook pasta in boiling water for 6 minutes, then drain and pour into a 9Г—13 casserole dish. While the recipe calls for shredded cheeses, I like to shred my own, because I think it melts better. To further bring out the flavor of the cheese, I use a bit of dry or prepared mustard (either will work). I love this quick and easy recipe for gatherings, where mac and cheese is always popular. And I believe this recipe is just fine in that context. Long shelf life in the absence of refrigeration is a lasting advantage of evaporated milk.

As one reviewer suggested, (if fresh milk is available) why not just make a bechamel with whole milk, butter and flour rather than this base of evaporated milk, water and corn starch? Answer: because the source of this recipe is from the manufacturer of evaporated milk, lol. By diluting evaporated milk with water as in this recipe, the вЂњcreamyвЂќ viscosity is pretty much lost. Since evaporated milk is about a 60% reduction of milk itself, one may wonder what sense does it make to reconstitute 24 ounces of evaporated milk with 16 ounces of water, rather than just using whole milk? The advantages of evaporated milk up until the point of reconstitution, are a long shelf life in the absence of refrigeration. My husband has requested I keep this recipe and make it again. Made this for Christmas Eve and it was easy to make and received rave reviews from the kids and adults alike.