Big Batch Macaroni and Cheese
elbow macaroni or favorite short pasta
about 14 cups uncooked
sticks butter or margarine
all purpose flour
garlic cloves finely minced
grated or finely minced
sharp Cheddar cheese shredded
of a combination of Swiss
Fontina, mozzarella, Colby or Monterey Jack may also be used
Preheat oven to 350º F. In large stock pot, cook macaroni according to package directions. Drain.
Melt butter in the same stock pot or in a large saucepan.
Sauté finely minced garlic cloves in 3-4 tablespoons of the butter
Stir in flour, salt, dry mustard and onion. Cook, stirring frequently, 5-10 minutes.
Add milk gradually, stirring constantly with a wire whisk. Cook until thickened and onions are softened. Add cheese to sauce and stir until cheese melts.
Pour over pasta and mix thoroughly. Pour into pans.
Divide evenly and sprinkle over macaroni and cheese.
Bake about 35-45 minutes or until hot and bubbling
This large quantity pasta recipe makes approximately 3 13" x 9" pans
Copyright Honey Child's creole 2020.