Macaroni & Cheese for a (Smaller) Crowd: 10-12 people

This is a smaller version of our favorite Macaroni & Cheese for a Crowd (20-25 people) Recipe.  It serves 10-12 people depending upon your serving size.  I would say 10-12 people when it’s a side dish and everyone is going to have a generous scoop.  If everyone is going to fill up a big bowl-full, I’d say it’ll serve 8-10.  The recipe uses cheddar and American cheese.  The American cheese adds creaminess and is mild, so it’s a great blend.  All ages love it!

Make sure to use the type of American cheese from the deli, not those individually wrapped “singles” – they are made differently with the deli version being more milk based and the single as being more oil based.  It could affect the recipe results.

For step-by-step photo directions please visit Macaroni & Cheese for a Crowd (20-25 people) Recipe.

Macaroni and Cheese for a Smaller Crowd (Half-sized version of “Macaroni and Cheese for a Crowd” Recipe)

This is the smaller, half-size, version of our favorite "Macaroni & Cheese for a Crowd Recipe". This version makes 10-12 servings depending on serving size. The recipe is a crowd favorite with a blend of cheddar and American cheese. It's topped with buttered bread crumbs.

Tina Verrelli - epicuricloud.com

Print Pin Rate

Servings: 10 servings

Ingredients

Macaroni:

• 1 tablespoon salt – for water
• 1 box/pound elbow macaroni

Cheese Sauce:

• 6 tablespoons butter
• 1/3 cup flour
• 1/4 teaspoon white pepper
• 3/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 4 1/2 cups whole milk
• 1/2 teaspoon worcestershire sauce
• 3/4 pound (12-ounces) sharp cheddar cheese shredded
• 6 ounces American cheese, cut into strips Use the deli type, Don't use the "singles" individually wrapped kind

Bread Crumb Topping:

• 2 tablespoons butter melted
• 1 cup panko breadcrumbs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instructions 

• This makes a half-sized foil steam table pan* or 13 x 9 Baking Dish. (Place foil pan on a baking sheet for stability.)
• Butter pan and preheat oven to 350 degrees F.
• Set a large pot (6-quart or larger) of salted water (1 tablespoon salt) to boil.
• Cheese Sauce: In 4-quart saucepan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth. Cook for a few minutes stirring constantly.
• Whisk ½ cup of the milk into the roux until they combine smoothly. Add a little more milk and whisk until smooth. Whisk in the rest of the milk.
• Heat and stir frequently over medium heat. Make sure to scrape the bottom and edges of pan while stirring.
• When slightly thickened, before it simmers, remove from heat and stir in the Worcestershire sauce and cheeses. Stir until melted and smooth. Taste and add more seasonings if desired.
• Cook the pasta, about a minute or two less than the package directions. Drain and pour into baking pan.
• Pour in cheese sauce and stir to combine. Cover with foil and bake for 20 minutes.
• Stir together melted butter, breadcrumbs, salt and pepper. Remove foil from pan and sprinkle on breadcrumbs.
• Bake uncovered for another 20-30 minutes or until hot and bubbly all the way through. Should measure at least 150-160 degrees in the center of the pan with an instant read thermometer.
• If breadcrumbs are not browned to your liking, you can broil until browned. (Make sure baking dish is broil safe.)

Notes

I use a foil half-steam tray pan.  It may fit in some deeper 13" x 9" dishes.  You could always fill up your 13" x 9" and put some overflow into another dish.

Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!