by Tina Verrelli 5 Comments
Modified at
Jump to Recipe Print Recipe
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
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!
Reader Interactions
Comments
Worcestershire sauce in mac n cheese?
Christina VerrelliJust a little dash – nice flavor!
I have made this recipe for years but always crumble potato chips for topping…deeelish!
- Christina Verrelli
Sounds delicious Charlene – I’ll have to give the potato chip topping a try!!
- Sylvie
Hi Tina,
How do you think it would come out if I used the sharp cheddar along with pepper jack cheese instead of American cheese?
Thanks
Leave a Reply
As an expert in the realm of culinary arts and gastronomy, my extensive knowledge allows me to delve into the intricate details of recipes with precision and expertise. The subject at hand, a modified version of the "Macaroni & Cheese for a Crowd" recipe, demands a nuanced understanding of various ingredients and their interactions to achieve culinary perfection.
Let's dissect the key components of this macaroni and cheese recipe:
Macaroni and Cheese for a Smaller Crowd
Ingredients:
-
Macaroni:
- The recipe calls for a pound of elbow macaroni, cooked in salted water. Properly salted water enhances the flavor of the pasta.
-
Cheese Sauce:
- A carefully crafted cheese sauce is the heart of this dish. The roux, a mixture of butter and flour, forms the base, providing thickness. White pepper, dry mustard, and salt contribute to the seasoning.
- The sauce incorporates whole milk gradually, creating a smooth and velvety texture. The addition of Worcestershire sauce introduces a subtle umami flavor.
- The blend of cheeses is crucial. Sharp cheddar (12 ounces, shredded) adds depth, while 6 ounces of deli-style American cheese, cut into strips, brings creaminess. Note that the recipe specifies avoiding individually wrapped "singles" as they differ in composition.
-
Bread Crumb Topping:
- A finishing touch involves a buttered bread crumb topping. Panko breadcrumbs, melted butter, salt, and pepper combine to create a crispy, golden layer.
Instructions:
- The macaroni is cooked slightly less than the package directions, ensuring it retains a pleasing texture after baking.
- The cheese sauce is meticulously prepared, incorporating the roux, milk, Worcestershire sauce, and a blend of cheddar and American cheeses. The sauce is then combined with the cooked pasta in a baking pan.
- After baking covered for 20 minutes, the dish is uncovered, and the breadcrumb topping is added. It continues baking until hot and bubbly.
Additional Insights:
- The use of a foil half-steam tray pan or a 13 x 9 baking dish is recommended for optimal results.
- The addition of a dash of Worcestershire sauce, as questioned by a reader, contributes a nuanced flavor to the macaroni and cheese.
- Readers have shared variations, such as using potato chips for topping, showcasing the versatility of the recipe.
- A reader inquired about substituting pepper jack cheese for American cheese, showcasing the adaptability of the recipe to personal preferences.
In conclusion, this macaroni and cheese recipe is a testament to the fusion of culinary expertise and creativity, ensuring a delightful experience for those indulging in its rich and comforting flavors.
