Macaroni and Cheese for 20-25

Nancy Sneed's Note:

Comfort food, food for a crowd...yummy

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 25

• ¾ cup butter
• ¼ cup minced onion
• 1 cup flour
• 1 teaspoon salt
• 1 ½ teaspoons dry mustard
• 2 teaspoons powdered ginger
• 2 quarts milk
• 2 teaspoons Worcestershire sauce
• 2 lbs sharp cheddar cheese (cut in small pieces, finely sliced, coarsely shredded or grated)
• 2 lbs elbow macaroni

Directions:

1. Melt butter in 3 quart or larger kettle, cook onion in butter until soft.
2. Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly.
3. Remove from heat, add milk, stirring or whisking continuously.
4. Put back on heat and continue stirring until sauce thickens.
5. Remove from heat, stir in worcestershire sauce and cheese.
6. Stir until cheese is melted.
7. Mix with elbow macaroni cooked according to package directions.
8. Bake in a 400°F oven in two buttered 11X15 shallow pans,or three buttered 2 quart casseroles, or two 3 qt casseroles.
9. Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes.
10. Cover with aluminum foil is you don't have lids.
11. If baked frozen, bake an additional 20 minutes.

Reviews

[HokiesLady]

This is a terrific basic recipe for a large group mac and cheese. I followed your instructions completely and only added a bit of chopped up broccoli crowns as I was serving it to a group who needs all the extra nutrition they can get with veggies. Perfectly finished as explained in the instructions. Thanks for posting a recipe that I did not have to do any conversions so I could have 24 servings of the same dish! Made for the Bargain Basement tag game.