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Alright, let’s talk about this mac and cheese caterin’ thing, you know, for folks who wanna feed a whole bunch of people that cheesy goodness. I ain’t no fancy chef or nothin’, but I know good food when I taste it, and I know how to make a whole lotta it. So, listen up, ’cause this is how you get ‘er done.
First off, you gotta figure out how many mouths you’re feedin’. That recipe thingy I saw talked about pans, big ol’ pans, like the ones you use for roastin’ a whole hog, almost. Says for 50 folks, you need two of them pans, and for 100, you need four. Now, I ain’t measured nothin’ in inches since the last time I sewed a quilt, but you get the picture – big pans for big crowds. Don’t skimp, nobody likes a little dab of mac and cheese, they want a heapin’ helpin’.
The Macaroni: Now, about that macaroni. That recipe talked about “shell pasta.” Sounds fancy, but it’s just noodles, them curly kind. You can use them, or them elbow ones, whatever’s on sale, really. Just make sure you cook ’em good, not too hard, not too soft, just right. Like when you cook them green beans, gotta have a little bite to ’em.
The Cheese Sauce: This is where the magic happens. That recipe talked about “creamy cheese sauce” and “tangy white cheddar”. Now, I ain’t never heard of no tangy white cheddar, but cheese is cheese, right? You want it creamy, like that thick gravy you make for Sunday dinner. And cheesy, real cheesy, like it’s got more cheese than noodles. Don’t be stingy with the cheese, that’s what makes it good. You can use that orange stuff, that white stuff, mix ’em up if you want, just make it cheesy!
Cookin’ it up: So, you cook them noodles, then you dump ’em in that cheesy sauce, and you stir it all up real good, make sure every noodle is coated in cheesy goodness. Then you pour it in them big pans, the ones I told you about earlier, and you keep it warm. You don’t want no cold mac and cheese, that ain’t right. Gotta be nice and warm and gooey.
Keepin’ it warm and Servin’ it Up: Now if you’re feedin’ a real big crowd, you can’t just let it sit out, it’ll get cold and gummy. That recipe talked about “steamtable pans,” which sounds right fancy, but it just means somethin’ to keep it warm, like them big warmers they have at the church suppers. You gotta keep that mac and cheese warm, that’s the key. And when it’s time to eat, you just scoop it out, big ol’ helpin’s, and let folks enjoy it.
Street Food Mac and Cheese? I also heard tell of folks sellin’ this mac and cheese right on the street, or at big parties, like weddings even. Imagine that! Sellin’ mac and cheese like hot dogs or somethin’. They even won some kind of award for it, “Street Food Trader of the Year” they called it. Well, I guess if it’s good enough, folks’ll buy it anywhere. And if you’re gonna do that, you gotta have a way to keep it hot, like in them warmer things, and you gotta have a way to serve it up quick, like with big spoons or somethin’. And you gotta make it good, real good, so folks keep comin’ back for more.
Private Chefs and Mac & Cheese? And get this, even those fancy private chefs, the ones that cook for rich folks, they’re makin’ mac and cheese now too. Guess it don’t matter if you’re eatin’ on a fancy plate or a paper plate, mac and cheese is good eatin’. It’s comfort food, you know? Like a warm blanket on a cold night. It fills you up and makes you feel good, and that’s what matters.
So, whether you’re feedin’ 50 or 100 or even more, mac and cheese is always a good choice. Just remember, big pans, lots of cheese, keep it warm, and don’t be stingy with the portions. And you don’t need to be a fancy cook to make good mac and cheese, just needs a good heart and a whole lotta cheese. That’s all there is to it, now go on and get cookin’!
And one more thing: If you’re gonna cater this mac and cheese stuff, make sure you got enough help. You can’t be stirrin’ cheese sauce and servin’ folks all by yourself. Get your daughters, your nieces, your neighbors, anybody who can lend a hand. And make sure they know how to smile, ‘cause nobody wants a grumpy server. Food tastes better when it’s served with a smile, that’s just a fact. Now go on, get out there and feed them folks!
- Don’t skimp on the cheese! More cheese is always better.
- Keep it warm! Nobody likes cold mac and cheese.
- Big pans for big crowds. Make sure you have enough.
- Get some help! Caterin’ is hard work.
- Smile! Food tastes better when it’s served with a smile.
Tags: mac and cheese, catering, large quantity, recipes, cheese sauce, events, parties, street food, private chef, comfort food.
