MACARONI AND CHEESE FOR 20-25

Macaroni and Cheese for 20-25 image

Provided by Nancy Sneed

Time 1h

Yield 25 serving(s)

Number Of Ingredients 10

Previous Next

3/4 cup butter
1/4 cup minced onion
1 cup flour
1 teaspoon salt
1 1/2 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

Steps:

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