Grandma’s Baked Mac & Cheese for a Crowd

By carvalhohm

Ingredients

• 3 12-oz. pkgs. jumbo elbow macaroni, uncooked
• 1-1/2 c. butter, divided
• 1 to 1-1/2 c. all-purpose flour
• 4 to 6 c. milk
• 1-1/2 lbs. pasteurized process cheese spread, cubed
• 16-oz. pkg. shredded sharp Cheddar cheese
• 1-1/2 c. soft bread crumbs

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Measure 10 cups macaroni; cook according to package directions. Reserve remaining uncooked macaroni for use in another recipe.

Pour cooked macaroni into a very large bowl; set aside. Melt 3/4 cup butter in a saucepan over medium heat; whisk in one cup fl our. If sauce is thin, add more flour. Add 4 cups milk; whisk to blend well. If needed, add more milk. Stir in cheese spread until melted. Add shredded cheese; mix until melted. Pour sauce over macaroni in bowl; mix well. Spread mixture in a lightly greased 15"x12" baking pan. Melt remaining butter in a saucepan. Stir in bread crumbs; mix until butter is absorbed. Sprinkle over macaroni.

Bake, uncovered, at 350 degrees for about 30 minutes, until golden and
bubbly.

Serves 25 to 30.