Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from 'Georgia Cooking in an Oklahoma Kitchen' by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Up to 6 hours ahead: cooked 12 pounds of pasta, drain, drizzle some melted butter & store in 6 full-size disposable steam pans until ready to bake. 3-4 Days ahead: all cheese was shredded with food processor and stored in refrigerator. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For serving 300 people: for 12 lbs of pasta, make recipe X 11 for the cheese sauce.
For the macaroni: Preheat the oven to 350 degrees F.
