Macaroni & Cheese For 100
recipe at a glance
5 stars - 22 reviews
ready in: 1-2 hrs
serves/makes: 100recipe id: 74657cook method: oven, stovetop
8 pounds elbow macaroni
8 pounds velveeta cheese
1 1/2 pound margarine
3 cups flour
2 gallons milk
8 teaspoons salt
1 teaspoon black pepper
3 packages (large size) shredded Cheddar cheese
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.
454 calories, 25 grams fat, 41 grams carbohydrates, 21 grams protein per serving
ratings & reviews
|Dec 5, 2013 Cat
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?
Nov 6, 2013 Guest Foodie
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!!
Oct 31, 2013 campnashMember since: October 31, 2013
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. ??????
Aug 20, 2013 lflowersMember since: August 20, 2013
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
Jul 18, 2013 Guest Foodie
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!
Jul 12, 2013 ampmappalMember since: July 12, 2013
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!
Jun 4, 2013 CLM
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.
Jan 4, 2013 Desi
How much is the "large" bags of shredded cheese? 1 lb, 5 lb, 10 lb?
Nov 29, 2012 Perry
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.
Nov 19, 2012 Courtney
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!