Potluck Mac & Cheese

This is a great recipe to make for a potluck, or a large group.  It's also a great recipe to bring to someone who needs a meal- I double the recipe, and make half in a glass 8x8 dish, and half in a foil, disposable 8x8 so our fam and another fam can have some!  The reason I like to make it for these occasions is it's an easy, simple recipe, it uses a bit less cheese than my other recipes (less expensive!), it's very easy to double because everything is in even numbers, and if you double it, it makes a TON!  It doesn't have a lot of different spices and flavors like the mac I usually make-making it a good choice for many different palates.  Plus, everyone seems to love it.  I've made it 4 or 5 times now.  Once for a school potluck, twice to bring to families who needed a meal, and at least once when we had people over for dinner with small children. 

Add leftover ham- SO good!  After Easter 2014

Even though you probably don't need it, I will include both the original recipe (for an 8x8) and my doubled version (for a 9x13... warning- this pan will be very heavy!)  When making the doubled version, you will need two large pots.  I use two large soup pots- one for boiling a pound of pasta, and the other has the white sauce going while the pasta is boiling.  If you only have one large pot, you can boil the pasta first, set that aside, and then get to work on the white sauce. 

Macaroni & Cheese (8x8)

from Mueller's Pasta (back of box)

Makes an 8x8 pan.... serves 5-6

8 oz Elbow (or other small shaped) macaroni

1/4 cup butter

3 Tbsp. all-purpose flour

1/4 tsp dry mustard

1/4 tsp salt (optional)

1/4 tsp black pepper

2 cups milk

2 cups (8 oz) shredded Sharp Cheddar Cheese

1 cup croutons, optional

1.  Preheat oven to 350 F.  Cook elbow macaroni for 9 minutes.  Drain and set aside. 

2.  Meanwhile, in a large saucepan, melt butter; blend in flour, mustard, salt and pepper.  Cook until the mixture is smooth and bubbly; gradually add milk.  Cook and stir over medium heat until mixture boils; simmer 1 minute; stirring occasionaly.

3.  Gradually mix in cheese. Stir over low heat until cheese is melted. 

4.  Add pasta; stir together lightly.  (Taste for salt at this point and add some if needed).  Pour into an 8x8 baking dish or 2-quart casserole dish.  Top with croutons, optional, and bake for 25 minutes. 

Macaroni & Cheese (9x13)

from Mueller's Pasta (back of box)
Makes a 9x13 pan.... serves about 10

16 oz (1 pound) Elbow (or other small shaped) macaroni
1/2 cup butter
6 Tbsp. all-purpose flour
1/2 tsp dry mustard
1/2 tsp salt (optional)
1/2 tsp black pepper
4 cups milk
4 cups (16 oz, or 1 pound) shredded Sharp Cheddar Cheese
2 cup croutons, optional

1. Preheat oven to 350 F. Cook elbow macaroni for 9 minutes. Drain and set aside.

2. Meanwhile, in a large saucepan, melt butter; blend in flour, mustard, salt and pepper. Cook until the mixture is smooth and bubbly; gradually add milk. Cook and stir over medium heat until mixture boils; simmer 1 minute; stirring occasionaly.

3. Gradually mix in cheese. Stir over low heat until cheese is melted.

4. Add pasta; stir together lightly. (Taste for salt at this point and add some if needed).  Pour into an 9x13 baking dish. Top with croutons, optional, and bake for 25-30 minutes.

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