Preheat oven to 350 degrees F. Make a roux by melting butter, add flour and stir, then cook over low heat for 2 to 3 minutes while stirring constantly. Best mac for studio production. Set aside to cool. Cook macaroni according to package directions.

Macaroni and Cheese, Baked Ziti, Mashed Potatoes, Candied Sweet Potatoes, Au Gratin Potatoes. These recipes plus variations will serve 50 or more quests. The food quantities chart gives you valuable information on how much food to.

Drain and put into a disposable foil pan. While macaroni is cooking, heat 8 cups of the milk, add the Colby and Cheddar cheeses and cook over medium heat while stirring to melt cheese.

Add the salt and white pepper to the cheese mixture. Add the roux and stir until well thickened. Add this cheese sauce to the cooked macaroni and mix well to coat macaroni. Pour in the remaining 2 cups milk.

Combine the bread or cracker crumbs with the melted butter and sprinkle over the top of the macaroni. You may prepare it this far, refrigerate, and bake it later. Bake at 350 degrees F for about 30-45 minutes or until bubbly in the middle. I did what another reviewer suggested- made the roux, added the hot milk, and then slowly added the cheese bit by bit, whisking the entire time.

I did this over medium low heat. I also added 2 teaspoons dry ground mustard, some Worcestershire sauce, and a little hot sauce. I used Cabot sharp cheddar cheese and used my food processor with the cheese blade setting to speed things up. Do Not Use Pre Shredded Cheese! I also cooked the elbows one box at a time.

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). 4) add it A LITTLE AT A TIME. First time through (before learning and incorporating these tips), my cheese 'seized' (made the awful gluey clumps that other people screamed about). But, rather than throw it all out and start over, I poured off most of the liquid into another large pan, added the roux to THAT, thickened it over LOW heat, and then added the clumpy cheese solids back into the hot thick milk sauce (aka bechamel) about one tablespoon at a time, whisking until melted each time, over LOW heat. As you can imagine, this took FOREVER.

And the resulting sauce was still a little bit grainy - but the cheese did melt back into the liquid. And I think I did rescue it, rather than having to waste 4 pounds of cheese (and an extra trip to Costco)! It LOOKS good, anyway, in the enormous pan. Baking it off tomorrow morning for a big ol' graduation party. Wish me luck! I made this for my daughter's grad party in June---since then I have made it 3 more times and I am getting ready to make it again for a work potluck.

Absolutely the best Mac and Cheese ever! I have even froze half of it (before baking) and baked it a month or so later and it was just as yummy. I do add an extra half pound of sharp cheddar and a pound of Muenster with a couple of teaspoons of dry mustard and a few dashes of Worcestershire. I also use Panko for the topping and double because I like the crunch.

I recommend boiling each pound of elbow macaroni separately--it takes longer but I think the macaroni holds up better. Definitely feeds 50 people. I used two large 'throw away' tin pans and it fit perfectly. More crumbs are needed if using panko, just adjust as needed.

Added dry mustard 1/2tsp and 6-8 good dashes hot sauce. I made roux and then added milk and cheese to the roux two cups of each at a time.

Adobe cs6 for mac prices. Takes a while to stir & blend, but that's what real Mac n cheese is. Next time I will use one more pound of a sharp flavor cheese to make it cheesier. Needed two large pots to boil pasta and two large strainers, glad I had them available. Awesome recipe! This was a huge hit on a cold day with our marching band. We made 4 batches. Each batch filled one full-size, 4' deep catering pan.