Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees F.
This looks really good. How can I make the recipe smaller for my family in a 9x13 pan?
CDKitchen Staff Reply: You can change the number of servings in the upper right corner of the recipe. Baking time should be the same.
Trudy October 16, 2014 COMMENT: can you make this with butter instead of margarine?
Liz June 30, 2014 COMMENT: Can you prepare this a day in advance and bake day of? Thanks!
post as guest March 29, 2014 REVIEW:
I have to make this tomorrow. What size is a "large" bag?
CDKitchen Staff Reply: The shredded cheese is just for the topping so exact measurements probably aren't crucial. The bags that have 2 cups of cheese should be enough (unless you want it cheesier)
Laken February 26, 2014 REVIEW:
I made this recipe for our wedding reception (an informal bbq affair as we'd had a destination wedding), and everyone absolutely RAVED about it. Months later, people are still asking for the recipe. I did all of the steps up to heating the milk on the stove, and then transferred to a large electric roaster. I think I accidentally used more Velveeta than recommended, and less milk - it seemed frighteningly watery for a while but my panic was unwarranted, and everything came together beautifully once the cheese had enough time to melt (it took awhile in the roaster, but we just stirred often and it came out great!
Hot momma February 22, 2014 REVIEW:
Best recipe for mac and cheese ever! I have also added bacon and/or jalepenos.
Cat December 5, 2013 REVIEW:
I have several questions that were asked in the reviews:
1.) What size bags of shredded cheddar in lbs/ozs.?
2.) May I make a prepare a day ahead (all steps of the recipe or partial steps in advance?) and then bake the morning before the event?
3.) What size large foil pans should I use?
Guest Foodie November 6, 2013 REVIEW:
I was super nervous about cooking for a large group because I'd never done it. I cut this recipe in half to serve 50 (we were expecting 40 people). It worked out perfectly! Thank you!!
Member since: Oct 31, 2013
campnash October 31, 2013 REVIEW:
What is the amount of cheese for this recipe? I don't know what a large bag of cheese means. Making this for 75 and want to get it right. Anyone know? How many lbs of cheese? I see the velveeta in lbs...I need the cheddar cheese lbs. ??????
Member since: Aug 20, 2013
lflowers August 20, 2013 REVIEW:
I fixed this for a 4H banquet for 200 people got lots of raves on how delicious it was. I thought so too Great receipe
Guest Foodie July 18, 2013 REVIEW:
This was the best macaroni and cheese I have ever made. We made it for our backyard wedding, and everyone raved about it. I made half of the recipe and cooked it all in a large roaster pan. I placed the cooked macaroni in the roaster,then added all ingredients. It was a huge hit and everyone wanted to know how to make it!
Member since: Jul 12, 2013
ampmappal July 12, 2013 REVIEW:
I took the word of the other reviews and made a double batch for my son's grad party without ever tasting it before. It was a huge hit! I have referred several of my friends to this site for this recipe! BUT 1 recipe makes MORE than 100 servings (more like 150 as a side). Best mac & cheese I've ever made. Have sized it down for everyday use. Search no further--this recipe is a keeper!
CLM June 4, 2013 REVIEW:
This recipe made 160 servings in 4 shallow steam table pans. I baked them at 350 in a Commercial convection oven for 1 hr. I should have baked them for approximately 35 min then added the chedder cheese on top and bake for another 10 min. I believe that the convection oven cooks it much faster and with the air movment in the oven it will dry the Mac & Cheese out.
Desi January 4, 2013 COMMENT: How much is the "large" bags of shredded cheese? 1 lb, 5 lb, 10 lb?
Perry November 29, 2012 REVIEW:
I made 1/4 of this for a football "game watch" party and served it along with chili. It was a big hit, and the leftovers reheated well in a microwave. I want to make it again for another event, but timing will be a little difficult because of work. ***QUESTION: Has anyone tried making this ahead of time and leaving it in the refrigerator for several hours before you cook it? Just wondered if the pasta remains solid and the Velveeta cheese and milk mixture remains okay. Thanks for any input.
Courtney November 19, 2012 REVIEW:
I made this for a work Thanksgiving where everyone needed to bring a dish. Made it for 40 people and there was a lot left over but everyone LOVED it so much that they took home the leftovers. Everyone was raving about it and a few people did not believe I actually made it myself because it was so good. I will definitely be making this again. It was a HUGE hit!
Vikki August 24, 2012 REVIEW:
The pan size and cooking time for larger pans would have been helpful, I have the aluminum catering size pans and dont exactly know how long to cook for in bigger pans, is the time the same?
How many pans do you need for this recipe. Thanks , love this site.
momof6boys June 4, 2012 REVIEW:
Made this for a graduation party and nothing but good comments! Made it for 75 and filled my 20qt roaster. Will make again.
Guest Foodie November 16, 2011 REVIEW:
It really helps if you melt the Velveeta in the microwave prior to adding to the sauce. This reduces the chances of a sticky mess on the bottom of the pans and makes cleaning up so much easier.
Aprilmayhem November 7, 2011 REVIEW:
Had my aunt make this for our wedding. Guests went on and on about how yummy it was!!!
lumahailuv67 September 22, 2011 REVIEW:
Made this for a church supper last night and received great reviews. Did 2/3 of the recipe and had plenty for 100 people. Added 2 1/2 lbs. of Hormel real bacon bits to kick it up a notch. Also, kept the pans covered with foil for first 1/2 hour of cooking then put the cheddar cheese on top and cooked uncovered for remaining 1/2 hour. They were cooked in 3 large pans and I really think we could have added the cheddar cheese during the last 15 minutes and it would be better. (Cheese got over-browned). Other than that - awesome, inexpensive and easy.
Anna August 30, 2011 COMMENT: Question - I am searching recipes for our school Fun Day. Your recipe looks really great and easy to make. I am in Australia and was wondering if you can provide me with the exact weight of the 3 large pkg of shredded Cheddar cheese. What would the weight of one package be?
Marilyn May 30, 2011 COMMENT: Question - has anyone tried making this in advance and freezing it?
Guest Foodie July 22, 2010 REVIEW:
I modified this recipe using 6 lbs. of macaroni and 5 lbs of velveeta and used it as a side dish for my son's high school graduation party. I mixed everything together in the pan that fits my electric roaster and baked it in the oven at 350 for about 2 hours. I then put the pan back into the electric roaster and kept it on warm for the party. I am still getting compliments on how good the mac and cheese was. Hint: I kept some of the cheese sauce back and added it when it started to get a little dry because the party lasted for about 4 hours.
Member since: Jul 5, 2010
cakebaker46 July 5, 2010 REVIEW:
I have used this recipe many times and each time, it gets rave reviews. My 1st and 2nd grade classes at church have an annual luncheon. This is always on the menu. My life is threatened if I try to take it off. Everyone loves it and asks for more. I agree it makes more servings the the 100 more like 150 - 200.
Guest Foodie June 13, 2010 REVIEW:
I used 1/4 of recipe and fed at least 30 people. Everyone loved this recipe-lots of compliments.
patti July 24, 2009 REVIEW:
I just made this last night for 100 hungry families at a church function. It was a HUGE hit. Everyone kept saying it was "the best mac & cheese they'd ever tasted!" We used the large elbow noodles...it is very rich. This partic. recipe makes a LOT...way more than 100 servings. More like 150. But it was okay b/c people got to take it home with them. Thanks so much for the great recipe! :)
VBC Chef June 29, 2009 REVIEW:
We modified this recipe using 6 lbs mac, 5 lbs Velveeta + other listed ingredients and fed 150 people with it as a side dish. It made two large aluminum trays (10"X24"). Yummy!