1. How Many Pounds Of Mac And Cheese For 100
2. How Many Pounds Of Mac N Cheese For 150 People
3. How Many Pounds Of Mac And Cheese Per Person

White pepper 3 Tbs. Kosher Salt 9 – 16 oz. Boxes penne pasta (cooked al dente) 1 ½ Cups Panko bread crumbs *You'll need about 6 full-size deep foil pans Follow us on: Facebook - Facebook.com/marieflorencecatering Instagram - @marieflorencecatering Twitter - @mariefloctrng.

This helped with melting the cheese. I used 5 lbs of cheese instead of 4 with a mix of cheddar and Mexican Cheese Blend (Cheddar & Monterey Jack). I used Panko bread crumbs, melted butter, and Parmesan cheese for the topping. I also used 51% whole grain pasta and cooked it for 1-2 minutes less than the package directions. The noodles held up very well. Thanks again for the recipe! We will definitely use it again.

Cooked boneless ham or turkey or equivalent. Bone in hams or 25 lb. Turkey meat (2- 25 lb. Turkeys) ~10 lb. Extra sliced deli meats, optional ~75 lb. (raw weight) beef roast boneless or 40 lb cooked boneless ham or equivalent, or or 60 lb. Whole turkey and 8-9 casseroles 9x13 or equiv.

Gruyere is lovely in this recipe, so feel free to substitute it for the Romano. You Will Need 1 pound pasta, such as elbow macaroni, shells, or spiral pasta Salt, as needed 5 cups (1180 ml) milk, whole or 2% are best 1/2 cup (115 grams or 1 stick) unsalted butter 1/2 cup (65 grams) all-purpose flour 1 teaspoon Dijon mustard 1/8 teaspoon cayenne pepper, or more to taste 1/8 teaspoon fresh ground nutmeg 1 pound sharp white cheddar cheese, coarsely grated (4 heaping cups), plus more if baking (about 1/2 cup) 5 ounces (140 grams) Pecorino-Romano cheese, coarsely grated (1 1/2 cups). Directions • Cook Pasta If baking the macaroni and cheese, heat the oven to 375 degrees F.

Trusted Results with Macaroni and cheese recipe for 75 people Chuck's Favorite Mac and Cheese - All Recipes Macaroni is mixed with shredded Cheddar, Parmesan, cottage cheese and sour cream, then topped with bread crumbs and baked. Instant Pot Mac and Cheese – This macaroni and cheese is every family’s favorite comfort food pasta recipe made easy in the Instant Pot! You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!

I appreciate your concern. This recipe was tested by me three times as written before going up on my website, and I never had the issue with it being watery. Most people haven’t had that problem either. I am wondering if the main concern is that people aren’t using freshly shredded cheese and are using bagged shredded cheese instead. Freshly shredded should help absorb the remaining liquid when stirred into the pasta. I hope that helps!

And I have always gone by that.Rule???? Works for me, but I also don't really weigh the portions, I just give a good scoop or just put it out for a buffet line. Thanks Ed, I didn't know what a Lb weighed out at. Learn somethin new everyday. _________________ The only thing consistant in BBQ is, it is always the Judges fault!

One more note about cheese: If you can, grate the cheese yourself. Store-bought grated cheeses are drier (and a little more expensive). They don’t seem to melt as well as cheese you’ve hand grated. It is more effort, but we think it’s worth it in the end.

Think of a portion of pasta alone that's less than 1/10th of a box. Then top it with about 1.5 tbsp each of sour cream and cottage cheese, and then one slice of American cheese. That'll be one serving.

Dear Cooks: How do I know how much to buy for a cook-out for 80 men? A father/son cook out with hamburgers, hot dogs, spicy sausage, mac and cheese and a vegetable. Thank you for your time! Sincerely, Grandma Terry Dear Grandma Terry: It sounds like you have a good menu planned, and we have an easy way to estimate how much food to buy. If you have time, check your local super markets for sales, look in the paper or online for coupons, or consider visiting a warehouse club store for your meat as it will be a pretty sizable purchase. As for the rolls, you can also check for sales as they freeze well – you can buy ahead and just pull out to thaw the morning of the cook out. If you are serving 80 men, plan on a minimum of two items off the grill per person.

Simple Protein variations Stir up to 1/2 cup Kal or Redstar large flake nutritional yeast into each quart of sauce. Beautiful golden color, too. For each pound of pasta, layer in 1/2 to 1 pound of thinly sliced or ground cooked meat.

Cover with foil and bake for about 30 minutes. Stir together melted butter, breadcrumbs, salt and pepper. Remove foil from pan and sprinkle on breadcrumbs. Bake uncovered for another 20-30 minutes or until hot all the way through. Should be at least 150-160 degrees in the center of the pan on an instant read thermometer. If breadcrumbs are not browned to your liking, you can broil until browned.

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45# of potato salad) ~Caesar, 23 Romaine or 20 lb. Tossed salad mix, ~ 2-3 med. Salads, half the size of the potato salad ~make pasta salad using 3# dried pasta. Or 2 salads & veggies & dip, and/or fruit platter (sliced really thinly, 4-5 cantaloupe, 1 watermelon, 3-4 lbs. Grapes meats ~50 lb (raw weight) beef roast boneless served hot, or large ham, bone in or 4 15-18 lb. Whole turkey, or 25 lb. Cooked boneless ham or turkey or equivalent.

If you are are making pot pie or creamed, you will need 40 pounds of • #2. Baked need 40 pounds of Ham.

Brown ground with onion and garlic (use butter for extra flavor or a non-stick skillet to reduce fat). Drain off excess fat. Add all other seasonings. Simmer 30 minutes. Cook lasagna noodles. Layer the ingredients in the following order; first, meat sauce; second, noodles; third, cottage cheese mixed with eggs; fourth, Parmesan cheese and fifth, Mozzarella cheese.

Even after that we had enough left to use up as a side dish later in the week! How to Make Instant Pot Mac and Cheese: • For the best flavor, I recommend using chicken broth as your cooking liquid. I used low sodium chicken broth. If you don’t have low sodium, leave out the extra addition of salt, then salt as needed when serving. • Use seasoning! I add salt, pepper, garlic powder, and hot sauce to this before cooking. Don’t worry, the hot sauce does not make this spicy at all.

For 100 6 lb. Potato chips 1 gal. Salad dressing If cooking burgers or chicken pieces or such, allow one per person plus 1/3 more. 1 1/2 x the amounts on the left. Allow 15 lbs. Of potato salad for every 50 people. Homemade is best but be sure that when you are assembling the salad everything is already cold, for health and food safety reasons.

Potato Salad is always a good buffet staple. --------- If you are serving just appetizers, allow 6 items per person if it is NOT at a meal time, otherwise allow 12 items per person. If there is a meal following the appetizers, just allow 2-3 per person Appetizers served before a buffet are OPTIONAL. This is just to fill-in for a time lag and to keep those people that are 'really starving' from eating the flowers!! If you do choose to serve an appetizer, remember there is a meal following immediately, you do not have to server a big variety or large amount of appys. A Buffet is a variable meal which can be served either cold, hot or with a combination of both hot and cold dishes.

Cheese isn't cheap, especially if you're choosing some special ones for the holiday. So why not figure out how not to overbuy (or underbuy, for that matter)? The Cheese Formula: About 1 to 1 1/2 ounces of each cheese per person.

Doesn't sound quite so excessive if you look at it that way. But to Lars' point, will you really need 70 servings? You'll probably have leftovers but I'd be safe rather than sorry. It'll reheat, even if not perfectly. This post was edited by foodonastump on Mon, Jul 1, 13 at 16:15.

But I’ve found that even when I’m not actually cooking with someone, it helps enormously to still have a “virtual” partner to exchange ideas and give each other advice. We chose a recipe and talked by phone about where we’d get ingredients. When I cooked a day earlier, I e-mailed how I’d altered the recipe a bit and how many pans I used. We each had our kids “taste test” our batches. When we arrived at the carnival, we shared a prep kitchen with all the other cooks. At one time, there must have been at least ten people in the kitchen–egg rolls frying on top of the stove, macaroni and cheese warming up in the oven, other dishes being readied on the counters. How did it go?

I made roux and then added milk and cheese to the roux two cups of each at a time. Takes a while to stir & blend, but that's what real Mac n cheese is.

Julia Child says hot milk — we’re not usually in the camp of disagreeing with Julia. With that said, there are quite a few arguments out there that pushes for cold milk. The theory on both sides arereally to prevent lumps in the final sauce. We’ve made the sauce both ways and haven’t been able to find a winner.

Providing 'IMHO' Since 2005. BBQMAN BBQ Super All Star Joined: 13 Jun 2005 Posts: 15474 Location: Florida Posted: Tue Sep 29 09 5:59 pm Post subject: Ranucci's Big Butt wrote: I use around 11 lbs of pasta for 100 people. Just wanted to make sure I was on the same page.

Wipe the pot dry and heat the pot medium heat. Add butter and melt, stir in the garlic, mustard, and cayenne for about 30 seconds until fragrant and butter begins to foam. Add flour and cook, stirring constantly, until light golden.

Makes enough to fill approximately 3 13'x 9'x 2' baking pans or 2 12' x 20' x 4' pans. Oil pans or use cooking spray. Recipe can be cut in half to serve 25. Candied Sweet Potatoes For Fifty 16 pounds sweet potatoes 1 pound 12 ounces light brown sugar 2 cups water 2 to 2½ sticks butter, softened 1/2 teaspoon salt Scrub potatoes.

Martha Stewart says yellowand extra sharp cheddars can become grainy — another win for sharp white cheddar cheese. You could just stick with one cheese, but we love adding a little extra punch. Pecorino-Romano or Romano cheese works wonders for this. (Romano is the American and Canadian term for Pecorino-Romano cheese). Another common cheese used is Gruyere — we love it, but it’s expensive, so we usually skip it.

Add items to your shopping list • Planning on cooking food for 100 people? If you are are making chicken pot pie or creamed chicken, you will need 40 pounds of chicken • #2. Baked Ham-you need 40 pounds of Ham. Ham Loaf-Use 20 pounds of Ham. Roast Turkey- 70 Pounds of Turkey • #5. Leg of Lamb- 60 Pounds of Lamb • #6.

Reheating this in the microwave has worked well for leftovers. But this is so easy that I’d recommend that you prep the ingredients at home and then make it at work. Keep the macaroni, cheese, and milk separate, and combine the rest of the ingredients in a bowl. At work around 11:30, dump the latter ingredients and the macaroni into the IP and give a quick stir before putting on the lid. Cook, quick release, then stir in the cheese and milk.

Butter a 3-quart casserole dish or spray with non-stick cooking spray. If making stove-top mac and cheese, move on to the next step. Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for.

How Many Pounds Of Mac And Cheese For 100

Mashed Potatoes- 15 Pounds of potatoes • #10., or Lima Beans- 20 Pounds • #11. Salad-11 heads of • #12. Dressing-1-1/2 quarts of and 3 bottles of • #13. Pounds of butter for the. Coffee- 4 pounds • #16.

For this recipe, we went with the first option (it’s how our Moms make it and, in our opinion, a little easier). Accountedge for mac support. There are definitely two camps. For our easy recipe, you will need butter, flour, milk, and cheese. That’s all you need to make our creamy macaroni and cheese. Here are a few tips so you can make it best — It’s the little things that make a big difference in the end. The Pasta – Shape and Cooking It We’re traditionalists when it comes to mac and cheese.

The only thing I would do differently is make sure the pasta is super al dente. I cooked it less than the package recommended, but when I baked the elbows, they weren't quite as al dente as I like. Thanks for a great recipe! Here are some helpful hints, learned from hard experience, to make the 'Cheese Seize' danger less imminent, and the recipe a bit more foolproof: 1) add the roux to the hot milk and stir to thicken that a bit BEFORE adding the cheese. (This milk/roux mixture will make a bechamel sauce, to which you can THEN add cheese. I used The Google and found out a slew of Food Science reasons why this works better.) 2) YES, grate your own. 3) have the cheese at room temperature (or at any rate not right out of the fridge).

) By the time you add in cheese, milk, etc. You would be roughly at 5-6 oz per guest. _________________ BBQMAN 'I Turned A Hobby Into A Business'.

We're currently rebranding. NEW website and new videos coming soon in 2018! Updated Recipe: Mac N Cheese for 100 3 Gallons Whole Milk 3 large Vidalia onions 9 sprigs of fresh thyme 1 ½ lb. Gruyere cheese 1 ½ lb. Parmesan cheese 4 ½ lb. Is skype available for mac. Mild (or sharp) cheddar cheese + 4 cups for sprinkling 3 lb. Mozzarella cheese 6 sticks unsalted butter 3 Cups All-purpose flour Spices: 3 packets Goya Sazon sin achiote 1 ½ packets Goya Chicken Bouillon 6 Tbs.

How Many Pounds Of Mac N Cheese For 150 People

Repeat and end with either Mozzarella cheese or meat sauce. Bake uncovered, 35-45 minutes until hot and bubbly.

Corned Beef Hash-20 pounds of corned beef, 15 pounds of baked potatoes, 8 cans evaporated milk or 2 quarts milk and 2 pounds of margerine. Ham Loaf- 20 pounds ham, 10 pounds ground pork, • 14 cans cream of mushroom soup, 14 cups of bread crumbs and 25 eggs. Scalloped Potatoes -100 pounds of potatoes • #9. Mashed Potatoes- 15 Pounds of potatoes • #10. Peas, String Beans or Lima Beans- 20 Pounds • #11. Salad-11 heads of lettuce • #12. Dressing-1-1/2 quarts of mayonnaise and 3 bottles of chili sauce • #13.

Bake at 400ºF for 20-35 minutes or until heated through and bubbling. Variations: Sweet Potatoes with Apples: Reduce potatoes to 9 pounds.

Each ~Potato Salad, made with 45# potatoes ( approx. 45# of potato salad) ~Caesar, 23 Romaine or 20 lb. Tossed salad mix, ~ 2-3 med. Salads, half the size of the potato salad ~make pasta salad using 3# dried pasta.

Here's what I have learned: • Salt your pasta water liberally, seriously it needs a lot of salt. This is really the only way to flavor your macaroni noodles.

Hey, Hounds- could use some input. I'm trying to pin down a recipe for mac & cheese for my daughter's birthday party. We'll have about 20 four year olds and 20 adults. A google search for 'mac and cheese for a crowd' is all over the map in terms of quantities and how many people a pound of pasta is supposed to serve. This one seems promising, but no indication of what size pan to bake in: Also, I'm concerned 5 lbs of pasta won't be quite enough for 40 people, even if half of them are kids. I'm thinking I need more like 6-8 lbs but am open to suggestion.

Margarine (1 lb) Salt and pepper Total of 31 lbs less cooking loss for 100 people Recipe 2) 8 lb. Elbow macaroni (8 lbs) 8 lb. Velveeta cheese (8 lbs) 1 1/2 lb. Margarine (1.5 lbs) 3 c. Flour (1 lb) 2 gal. Milk (16 lbs) 8 tsp.

We choose elbow macaroni and try to find a brand that adds little grooves to the sides of the pasta. The sauce sticks better. Other pasta like penne, cavatelli or spiral shapes works well. It’s important to undercook the pasta before tossing with the cheesy sauce. Whether you enjoy the mac and cheese as stovetop pasta or baked pasta, the pasta will continue to cook in the hot sauce. By undercooking slightly, you remove the risk of mushy pasta.

~or allow 2-3 meatballs per person, or 1 piece of chicken (1/2 boneless chicken breast or whole boneless thigh) plus 30%, and serve in a large chaffer next to a chaffer of rice. ~meats can be served cold or hot. Casseroles or in place of meats: 10 -12 -9x13 casseroles or equivalent ~ or halfcasseroles and half amt.

Add butter and melt, stir in the garlic, mustard, and cayenne for about 30 seconds until fragrant and butter begins to foam. Add flour and cook, stirring constantly, until light golden. Gradually whisk in broth and milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).

How Many Pounds Of Mac And Cheese Per Person

I worked in an Italian place that occasionally did banquets. This is how we anticipated an adult serving: • Mains (meat / pasta with sauce / fish) 160 grams (or 100 grams of protein per adult, plus 60-ish grams of sauce, garnish, etc - this allows for a bit of extra) • Sides are 1/3 * 2 of mains, since people generally have more than one side. Roughly 2 servings at 50 grams each, for a total of 100 grams. • Bread you can do per person at just 1.5 * headcount, add more bread if you have more kids because kids tend to go for the bread. I would strongly encourage you to drop one side dish, and suggest dropping the raw mixed veggies. You've got cole slaw there and corn, that's more than enough. Because at the number of items you have with absolutely no data on what tends to move the most, you're going to end up with a ton of extra food and likely fall short on what people wanted the most.

Baked Macaroni and Cheese for a crowd OK, here is one of my personal preferences: macaroni and cheese is a BAKED pasta dish with a touch of brown, crispy edge, not a slurpy, saucy something. If you want wet, this recipe won't do. Sharp cheddar!

Taste the water you're going to boil your noodles in, it should taste like salty ocean water. I'm laughing at this one now, that told me my pasta wasn't seasoned well enough on!! I guess in the heat of the moment I didn't dump in enough salt!