Macaroni and Cheese for a Smaller Crowd (Half-sized version of “Macaroni and Cheese for a Crowd” Recipe)
This is the smaller, half-size, version of our favorite “Macaroni & Cheese for a Crowd Recipe”. This version makes 10-12 servings depending on serving size. The recipe is a crowd favorite with a blend of cheddar and American cheese. It’s topped with buttered bread crumbs.
Macaroni and Cheese for a Smaller Crowd (Half-sized version of “Macaroni and Cheese for a Crowd” Recipe)
This is the smaller, half-size, version of our favorite “Macaroni & Cheese for a Crowd Recipe”. This version makes 10-12 servings depending on serving size. The recipe is a crowd favorite with a blend of cheddar and American cheese. It’s topped with buttered bread crumbs.
Servings
10-12servings
Servings
10-12servings
Ingredients
Macaroni:
  • 1tablespoon salt – for water
  • 1 box/pound elbow macaroni
Cheese Sauce:
  • 1/2cup (1 stick) of butter
  • 1/4cup + 2 tablespoons flour
  • 1/4teaspoon white pepper
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 4 1/2 cups whole milk
  • 1/2teaspoon worcestershire sauce
  • 3/4pound sharp cheddar cheeseshredded
  • 6ounces American cheesecut into strips
Bread Crumb Topping:
  • 1tablespoon buttermelted
  • 1cup panko breadcrumbs
  • 1/8teaspoon salt
  • 1/8teaspoon pepper
Instructions
  1. This makes a half-sized foil steam table pan*. Place your foil pan on a baking sheet for stability.
  2. Butter foil pan and preheat oven to 350 degrees F.
  3. Set a large pot (6-quart or larger) of salted water (1 tablespoon salt) to boil.
  4. Cheese Sauce: In 4-quart saucepan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth. Cook for a few minutes stirring constantly.
  5. Whisk ½ cup of the milk into the roux until they combine smoothly. Add a little more milk and whisk until smooth. Whisk in the rest of the milk.
  6. Heat and stir frequently over medium heat. Make sure to scrape the bottom and edges of pan while stirring.
  7. When slightly thickened, before it simmers, remove from heat and stir in the Worcestershire sauce and cheeses. Stir until melted and smooth. Taste and add more seasonings if desired.
  8. Cook the pasta, about a minute or two less than the package directions. Drain and pour into baking pan.
  9. Pour in cheese sauce and stir to combine. Cover with foil and bake for about 30 minutes.
  10. Stir together melted butter, breadcrumbs, salt and pepper. Remove foil from pan and sprinkle on breadcrumbs.
  11. Bake uncovered for another 20-30 minutes or until hot all the way through. Should be measure least 150-160 degrees in the center of the pan with an instant read thermometer.
  12. If breadcrumbs are not browned to your liking, you can broil until browned.
Recipe Notes

I use a foil half-steam tray pan.  It may fit in some deeper 13″ x 9″ dishes.  You could always fill up your 13″ x 9″ and put some overflow into another dish.

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