COOKS...Please help! Look at this Mac and cheese recipe...something is majorly wrong..?

Question

So I found this recipe for Boston Markets Macaroni and cheese online.........on copycat.com
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,1051
It calls for 6 oz of dry macaroni......that would be barely any at all. I am using rotini(spirals) instead because that's what they use at Boston Market.......but do you think maybe they meant 16 ounces?
I looked up the recipe on other websites, and it says the same thing.
I'd like to make a large amount of this stuff, cuz my family loves mac and cheese......what should i do?

Answer 1

I think 16 oz is more realistic.

Answer 2

There is nothing wrong with the recipe. Cooked pasta is 2.5-3 times heavier than dry pasta
A standard portion of dry pasta per person is 2oz. and has a volume of 3/4 C
Therefore your recipe which has a total weight of
24oz sauce[ 2oz butter +2oz flour +16 oz milk + 4oz cheese] +16 oz of pasta = 40 oz or 2.5 lbs
and a volume of around 8 cups
Before you double the recipe I would make it and see where you're at. You may be surprised

Answer 3

Pasta expands when it cooks, if you need more just double the recipe.

8 ounces macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

DIRECTIONS:
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

8 oz Elbow macaroni or assorted, pasta (2 cups)
1 tbs Butter or margarine, room temperature
1 Egg, well beaten
1 Tspn Dry mustard [optional]
1/2 Tspn Salt
1/8 Tspn Nutmeg [optional]
1 tbs Boiling water
1 cup Milk
12 oz Sharp cheddar cheese, [ 3 cups shreaded or cubed]
1/4 cup Onion, grated [optional]
Paprika [optional]

Preparation
Preheat oven to 350°. Lightly grease a 1 1/2-quart casserole dish. Cook the macaroni or pasta in boiling water following the package directions until still a bit firm to the bite. Drain the pasta or macaroni, then return it to the saucepan. Stir in the butter and egg. In a large bowl, combine mustard, salt and nutmeg with the 1 tablespoon of boiling water. Stir in the milk, 2-1/2 cups of the cheese, the onion and macaroni or pasta.

Pour the macaroni mixture into the prepared casserole dish. Top with the remaining cheese then sprinkle with the paprika. Bake the macaroni and cheese casserole in the 350° oven for 1 hour or until topping is nicely browned.
Macaroni and cheese recipe serves 4.

Answer 4

pasta is usually sold in 16 ounce boxes and 6 ounces is slightly less than 1/2 a box. the pasta is going to expand when it cooks so if 16 ounces of dried looks like enough, then 1/2 a box will be fine and you are only putting in 2 cups of milk, the recipe is correct.

Answer 5

I don't know about that recipe... this is the one I use

Miami Macaroni and Wisconsin Cheese


Makes 12 servings

Ingredients:

2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.

Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.

In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.

Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.

Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.

Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.

Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.

Answer 6

The recipe is correct at 6 oz.

Answer 7

I always add more pasta, milk, butter, and cheese... lots
of cheese. As long as you are willing to watch it and stir it, you can always compensate for the ingredients.

I did not look at the recipe you offered, because, I can eat 6oz. of it myself. Feel free to experiment! Each time I make it from scratch, every recipe is different ,as I adjust
all of the other items to fit the amount of pasta I am using.

Enjoy!

Don't forget to use sharp cheddar and top with Parmesan

Answer 8

Well Kraft mac & cheese in a box is only 7.25 ounces so its really not that small, but if you need to make more thats easy. Just double the recipe.

Answer 9

I never follow recipes, just keep pouring until you think that is enough. You know professional cook all have a different recipe for the same kind of dish. Use you own instinct and you be the judge.

Answer 10

6 oz is wrong; definitively 16 oz...otherwise with the 2 cups (16 oz) of milk and cheese it would be soupy; plus, it says 1/4 cup of flour...that's too much as far as I'm concerned...I'd only use about 2-3 tablespoons;