Ole Miss Mac ‘n Cheese
From Ann Millward
Ingredients
|
12 Servings
|
25 Servings
|
100 Servings
|
Large Elbow Macaroni
|
1 pound
|
2 pounds
|
8 pounds
|
Velveeta Cheese, Cubed
|
1 pound
|
2 pounds
|
8 pounds
|
Butter
|
6 Tablespoons
|
¾ cup
|
2 ½ pounds
|
Flou4
|
6 Tablespoons
|
¾ cup
|
3 cups
|
Milk
|
1 quart (4 cups)
|
2 quarts (8 cups)
|
2 gallons
|
Salt
|
1 teaspoon
|
2 teaspoons
|
8 teaspoons
|
Paprika
|
¾ teaspoon
|
1 ½ teaspoons
|
2 Tablespoons
|
Dry Mustard (or prepared yellow mustard)
|
¾ teaspoon
|
1 ½ teaspoons
|
2 Tablespoons
|
Worcestershire Sauce
|
½ teaspoon
|
1 teaspoon
|
4 teaspoons
|
Pepper
|
1/8 Teaspoon
|
¼ teaspoon
|
1 teaspoon
|
Cheddar Cheese, Shredded
|
6 ounces (¾ cup)
|
12 ounces (1 ½ cups)
|
48 ounces (3 pounds)
|
Greased Baking Pan/Dish
|
13 x 9 glass dish
|
Electric roaster pan
|
4 food service buffet pans
|
Directions:
1.
Cook macaroni.
Rinse and set aside in baking pan or dish.
2.
In a large pot or saucepan, melt butter and stir
in flour. Whisk in milk. Cook, stirring constantly until mixture comes
to a boil and is thick and smooth. Stir
in seasonings. Add in Velveeta cheese
and blend until melted.
3.
Pour cheese sauce over macaroni. Sprinkle with
cheddar cheese.
4.
Bake at 350 degrees for 40 minutes to an hour,
or until the center is hot and bubbly and the cheddar is melted.
