how many pounds of mac and cheese for a side dish for 50 people

Gradually add milk until thickened to the right consistency.

Add flour and whisk until flour is cooked.It sounds fancy, but it’s actually pretty easy and simple to make at home. White sauce (ホワイトソース), or also known as Béchamel sauce, is a classic all-purpose French sauce made from butter, flour, and milk. Tips for Making White Sauce from Scratch What is White Sauce? I also have white gratin dishes from World Market, but a creamy gratin dish in a white ceramic doesn’t have much contrast. If you’re serving Macaroni Gratin individually, these colorful Staub 6.5″ gratin dishes are an absolute joy to bring to the table. You just need to prepare plates for diving the gratin. The best part about using a braiser is that you can transfer from the stove to the oven and to the table directly. It’s a perfect size to feed 4 as a main dish and 6-8 as a side dish. In today’s recipe, I used a Le Creuset 3.75QT Braiser. Panko – Japanese gratins always get a sprinkle of panko for nice char look and delicious crust.If you prefer other types of cheese, you can use it. Since I can’t get that here in the US, I opted for commonly used cheese for gratin gruyere and parmesan. Cheese – Japanese use Torokeru Cheese (とろけるチーズ, “melting cheese”), which is a blend of different cheeses.White Sauce – See the next section below.

But this is where you can be flexible and creative.

Ingredients – Onion, chicken/shrimp, and mushrooms are commonly used.

You can use Rigatoni as well, but I personally like the small pasta, so it will be well-coated with the white sauce.

Macaroni – Japanese small straight macaroni pasta is not available here so I used elbow pasta instead.

Here are the 5 key ingredients for gratins. Gratins are easy to make and it has the visual appeal that screams comfort. I particularly love the burnt cheese and crusty panko topping, and always saved the best-toasted pieces for the last bite. It was such a treat for us! Part of the fun was to pick up the macaroni pieces with the sharp prongs of the fork as we eat. As my mom normally cooked more traditional food at home, my brother and I would get really excited when she decided to make a western-style dish like macaroni gratin. I couldn’t help but feeling all nostalgic about my own childhood every time I make this dish for my children.

How many pounds of mac and cheese for a side dish for 50 people