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gale 06/26/14 |
I would like to make baked Mac & cheese for 60 people. How many lbs if elbows do I need? Also would like to use fontina, cheddar and greyere cheese, how much cheese do you recommend? Thx for your help. |
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ellen 06/28/14 |
mac & cheese I would do 1 pound pasta per 10 if this is a side dish, but 1 pound per 6 if a main course. 1 quart white sauce per pound. 1 pound cheese per pound. I also dust the pans with grated Parm after buttering them, for extra nice edges. If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. Thanks. |