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Macaroni And Cheese For A Crowd
This dish is perfect for a potluck!
Prep Time: 00:30
Cook Time: 00:20
4 - 5 tablespoons of salt for pasta water
2 boxes elbow macaroni
1 stick unsalted butter
3/4 cup flour
1 1/2 teaspoons dry mustard
1/2 teaspoon pepper (or more to taste)
2 teaspoons salt
9 cups whole milk
1 teaspoon worcestershire sauce
1 - 1/2 pounds grated sharp cheddar cheese
3/4 pound american cheese, cut into strips
bread crumb topping
4 tablespoons butter, melted
2 cups panko breadcrumbs or crumbled ritz crackers (if you're feeling indulgent)
1/2 teaspoon salt (leave out salt if using ritz crackers)
1You can use a large foil roasting pan for this recipe, or divide into 2 - 9 x 13 casserole dishes.
2Butter your casserole and preheat oven to 350 degrees.
3Boil the pasta about 2 minutes less than package directions and place back into the pot that you boiled it in.
4Meanwhile make the cheese sauce. In a large sauce pan, make the roux. Melt butter and stir in flour, pepper, dry mustard and salt until smooth. Cook for a few minutes stirring constantly.
5Whisk 1/2 cup of milk into the roux until smooth. Add a little more milk and whisk until smooth and then add the rest of the milk. Heat and stir frequently over medium heat. Make sure to scrape the bottom and edges of the pan while stirring (I use a whisk for this). When slightly thickened, before it simmers, remove from the heat and stir in the Worcestershire sauce and cheeses. Stir until cheese is melted and the sauce is smooth. Taste and add more salt and Worcestershire if desired.
6Pour cheese sauce into the pot with the pasta and stir to combine. Divide among casserole dishes, cover with foil and bake for about 30 minutes.
7Stir together melted butter, panko or Ritz crackers, and salt and pepper if using panko. Remove foil from pan and sprinkle on breadcrumbs. Bake uncovered for another 20 - 30 minutes or until hot all the way through. If breadcrumbs are not brown enough, place under the broiler for a few minutes, watching closely so it doesn't burn.
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