![how mac and cheese for 100 people how mac and cheese for 100 people](https://cdn.cdkitchen.com/recipes/images/pinterest/0/macaroni-cheese-for-100-74657.jpg)
So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.
![how mac and cheese for 100 people how mac and cheese for 100 people](https://nationaltoday.com/wp-content/uploads/2019/07/national-mac-cheese-day-300x300.jpg)
![how mac and cheese for 100 people how mac and cheese for 100 people](https://cdn.cdkitchen.com/recipes/images/2016/02/10245-4244-sm.jpg)
While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. If you’re thinking of having a backyard barbeque for a birthday, graduation, Fourth of July, or family reunion and need to know how much to buy and prepare, you’ll can get an estimate of what you’ll need using this calculator. Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Backyard BBQs are a fun and easy way to feed a large number of people, and are especially popular for family cook-outs. He taught the recipe to his brother Peter Hemmings, who later served "pie called macaroni" at a state dinner hosted by Jefferson at the White House, introducing mac and cheese to America's elite.Įventually, Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife." Hemmings learned French cooking techniques while in Europe with Jefferson before he was president, and when they returned to the states, Hemming put his own spin on macaroni and cheese. But it was Jefferson's enslaved Black chef James Hemmings who perfected the recipe. It is possible that he helped popularize macaroni and cheese, though, because he likely served it to dinner guests while president. Jefferson wasn't the first to introduce macaroni (with or without cheese) to America, nor did he invent the recipe. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.Īmateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. Top with remaining 1 lb of shredded cheddar cheese and bake for an additional 10 minutes, or until cheese is melted.From then on, macaroni and cheese grew in popularity across Europe. MACARONI AND CHEESE FOR 100 8 lbs of pasta - macaroni, penne, rotini, (whatever your favorite is) 2 sticks butter 16 Tblsp flour 1 Gallon milk 2 bricks Velveeta processed cheese, cut into small chunks 2 lbs shredded cheddar cheese, divided in half Preheat oven to 375. Bake at 375 for 30 minutes, or until bubbly. Pour over cooked pasta and stir to combine. Stir until the cheese is mostly melted and combined with the hot milk. Remove from heat, and drop in the Velveeta cheese chunks. Pour in milk and heat until slightly thickened. Add in the flour and stir until the butter and flour are combined. In a large stock pot, melt the 2 sticks of butter. Drizzle lightly with oil or melted butter, and stir to prevent the noodles clumping together. Pour pasta into a large steamer pan that has been sprayed with cooking spray. *NOTE* I'll add a pic of this when I get home from Summer camp next week.Ĩ lbs of pasta - macaroni, penne, rotini, (whatever your favorite is)Ģ bricks Velveeta processed cheese, cut into small chunksĢ lbs shredded cheddar cheese, divided in half