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Butter pan and preheat oven to 350 degrees F. Set a large pot (6-quart or larger) of salted water (1 tablespoon salt) to boil. Cheese Sauce: In 4-quart saucepan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth. Cook for a few minutes stirring constantly.

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The answer to this question depends on a few factors, including the age, appetite, and dietary restrictions of your guests. In general, a good rule of thumb is to prepare about 1/2 pound of mac and cheese per person. This allows for a generous serving size without the risk of running out.

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Coat a 9x13-inch baking dish with butter. Bring a large pot of heavily salted water to a boil. Add 1 pound dried elbow macaroni and cook for 2 minutes less than package directions for al dente. Meanwhile, grate 1 1/2 pounds medium cheddar cheese on the large holes of a box grater (about 6 cups).

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As a Side Dish, Serve One Portion of Mac and Cheese per Person. When you are serving Mac and Cheese along with many other sides you can drop the quantity back to 2.5 oz per person if you have 4 or more other side dishes. If you only have 2 side dishes then run with 3. oz per person. The good thing is that mac and cheese is relatively.

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If macaroni and cheese are the stars and the only dish that you will be serving then a perfect amount of prepared dish would be 8 ounces per person which is 226 grams. The precise ratio of macaroni to sauce is 1:1. Thus, you will need 4 ounces of cooked macaroni in 4 ounces of cooked sauce. Stouffer's party pack comes in a 76-ounce (4lb 12oz.

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Ever wondered how much pasta should be served per person? We answer your questions with plenty of tricks for the best way to cook the dish.. Elbow Macaroni: ½ cup/2 oz: Fettuccine: 2 oz: Linguine: 2 oz: Medium Shell: ¾ cup/2 oz: Rigatoni: ¾ cup/2 oz: Rotini: ¾ cup/2 oz. It's so nice to have a hearty side dish the kids will eat. Topped.

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Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg.

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For the mac and cheese. 32 oz elbows macaroni pasta; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 1/2 gallon whole milk, plus additional 2-3 cups to adjust consistency; 2 Tbsp Dijon mustard; 4 tsp kosher salt, plus more to salt the water for the pasta (see Notes) 5 slices American cheese; 32 ounces shredded sharp cheddar cheese, divided

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So for hors d'oeuvres, factor about 1 1/2 oz. each cheese/person. A post-dinner cheese course should have about 1 oz. of each cheese/person. You know your crowd, so if they're big cheese eaters, round up. If they're not, or you're serving lots of other things, round down. Similarly, if you're planning for five cheeses, round down.

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As per the recommended serving size, you should prepare 7 ounces or 200 grams of macaroni and cheese per person if served as the main dish. This amount roughly translates to 1.75 cups of macaroni and cheese per person in volume. However, if you pair the mac and cheese with other dishes, you can reduce the serving size to 4 ounces or 1 cup per.

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Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted.

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Our test kitchen set out to create a mac and cheese recipe worth a million bucks, and boy did they achieve it. With four types of cheese, a deeply flavorful sauce, the perfect pasta shape, and a buttery cracker topping, this may very well be the best mac and cheese you ever make.. about 1 cup per person). 8 ounces part-skim mozzarella.

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For Stouffer's party size mac and cheese at 76 oz, which is served in a 10 x 12 inch pan, each serving size would be approximately 7.6 ounces. In a pound of mac and cheese (16 oz), there would be approximately 4.5 servings. For a standard 7.25 oz box of mac and cheese, there would be approximately 3 servings.

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As for quantity, if you plan on serving mac and cheese as the main dish, a quarter pound (4 oz) per person is a good starting point. However, if you need to serve more people, a handy table for mac and cheese quantities is listed below: - 10 people: 2.5 pounds (40 oz) of pasta and 2 quarts of sauce. - 20 people: 5 pounds (80 oz) of pasta and 1.

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In comparison, Stouffer's party size mac and cheese at 76 oz averages to about ten 7.6 ounces per serving, which is offered in a 10 x 12 inch pan. How Many Servings Are In A Pound Of Mac And Cheese. At 16 oz, there would be 4.5 servings in a pound of mac and cheese. How Many Servings Are In A Box Of Mac And Cheese. There are 3 servings in a 7.

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Crabs, whole, steamed, boiled in shell. 4-5 bushels, (medium crabs, app. 80-90 crabs per bushel; check with your local seafood market as this varies by region) 6-8 crabs per person, depending on how much other food is served. Fish, Fillets and steaks, fresh or frozen. 14-16 lbs uncooked. 3-4 ounces, cooked.