Macaroni & Cheese For 100

Preheat the oven to 350 degrees F.

Cook the elbow macaroni until al dente as directed on the package. Drain and evenly distribute the pasta among 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 butter or margarine over medium heat. Stir in the flour until smooth. Add the salt and pepper and slowly add the milk, stirring constantly, until smooth.

Stir in the Velveeta cheese and continue stirring until the cheese is melted and the mixture is smooth and creamy.

Pour the cheese sauce over the macaroni in the pans to evenly coat the pasta. Sprinkle the shredded cheddar over the top of the macaroni (8 ounces per pan).

Place the pans in the oven and bake the macaroni and cheese at 350 degrees F for one hour or until bubbly in the middle.