Mac n’ cheese is great for a crowd. It takes just as much time make one tray as it does to make two so we always make two and save one for later.
Ingredients (for 2 trays):
2 boxes of elbow macaroni, cooked until tender (we used protein enriched)
1 quart whole milk
2 pound cheese (Cheddar, swiss, or anything the melts well, or a combination), shredded
1 1/2 sticks butter
1/2 cup flour
1/3 pound thick sliced black forest ham (optional)
1/2 tsp ground nutmeg
1/2 tsp cayenne pepper
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
salt and black pepper to taste
2 cups unseasoned breadcrumbs
1 cup grated Parmesan cheese
2 tbsp olive oil
2 13×9 baking tins
Preheat oven to 350.
Over low heat melt butter in thick-bottomed stock pot. Ad flour and cook stirring until four turns light brown. Slowly pour in milk into pot stirring constantly so lumps don’t form. Ad nutmeg, cayanne pepper, mustard, and Worcestershire sauce. Bring to a simmer stirring constantly so it dosen’t stick to the bottom. When mixture thickens add cheese in three batches letting each melt before adding the next. Taste and add salt and black pepper to taste.
Pour mixture over cooked and drained noodles and mix to combine. Pour noodles evenly into two trays. Mix breadcrumbs with olive oil and grated Parmesan cheese and salt and black pepper to taste. Sprinkle breadcrumb mixture evenly over the two pans of noodles. Cover pans with tin foil.
Cook covered in oven for 30-40 minutes and cook an additional 10 minutes uncovered until tops are light brown. Let sit ten minutes before serving.