How many pounds of macaroni and cheese do I need to feed 150 people?

You’re not going to break the bank because you made an extra pan or two of mac. I’d go one pound of pasta per 10 covers (4 oz cooked pasta), or at most one pound per 12 (3-1/3 oz). Multiply it up to 150 covers and call the product 12 to 15 pounds of dry noodles.

How many people will a full pan of mac n cheese feed?

One filled with baked beans will feed 60-70 people yet it will only feed 40 for mac n cheese so it really depends on what you put in them. As a guideline though you can figure a minimum of 25 serving from a half pan and 50 servings from a full.

How much cheese do you need to make macaroni and cheese?

That’s 63 pounds of pasta and 25 pounds of cheese plus whatever milk/cream is needed to make the cheese a sauce. A 3 inch deep hotel pan can accommodate 10 pounds of pasta. This can be done in a very large pot in any kitchen. Finish with the cheese sauce, cover tightly and repeat the process 6 times and refrigerate.

How big of a Pan do you need for 100 servings of Mac and cheese?

Drain and evenly distribute amount long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you’ll need 3 pans). In a large saucepan or Dutch oven, melt the margarine.

How many people can you feed with Mac and cheese?

In my non-commercial kitchen I fed 60 people with mac and cheese as a side dish (I used a Home Depot 5 gal bucket to mix it up). Mac and cheese for 200 people will be extremely challenging and probably beyond the capacity of most residential kitchens.

How much pasta and how much cheese do you need?

Figure five ounces of pasta and 2 ounces of cheese per person. That’s 63 pounds of pasta and 25 pounds of cheese plus whatever milk/cream is needed to make the cheese a sauce. A 3 inch deep hotel pan can accommodate 10 pounds of pasta. This can be done in a very large pot in any kitchen.

That’s 63 pounds of pasta and 25 pounds of cheese plus whatever milk/cream is needed to make the cheese a sauce. A 3 inch deep hotel pan can accommodate 10 pounds of pasta. This can be done in a very large pot in any kitchen. Finish with the cheese sauce, cover tightly and repeat the process 6 times and refrigerate.

In my non-commercial kitchen I fed 60 people with mac and cheese as a side dish (I used a Home Depot 5 gal bucket to mix it up). Mac and cheese for 200 people will be extremely challenging and probably beyond the capacity of most residential kitchens.

Figure five ounces of pasta and 2 ounces of cheese per person. That’s 63 pounds of pasta and 25 pounds of cheese plus whatever milk/cream is needed to make the cheese a sauce. A 3 inch deep hotel pan can accommodate 10 pounds of pasta. This can be done in a very large pot in any kitchen.

Drain and evenly distribute amount long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you’ll need 3 pans). In a large saucepan or Dutch oven, melt the margarine.