Macaroni and Cheese for 25

2 pounds elbow macaroni
2 quarts milk
3/4 cup butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1-1/2 teaspoons dry mustard
2 pounds (2 quarts) sharp Cheddar cheese, grated
1 medium onion, grated
2 teaspoons Worcestershire sauce

Directions:
About 1-1/2 hr. before serving: In large pot, cook macaroni as label directs; drain. Meanwhile in microwave, heat milk until very hot (do not boil). In large saucepan, melt butter. Stir in flour, salt, and mustard; cook for ten minutes, stirring often. Stir in heated milk; cook until thickened, stirring constantly. Add cheese, onion, and Worcestershire; stir gently until cheese is melted. Remove from heat; stir in macaroni.

Start heating oven to 400°. Pour macaroni into greased pan(s)and bake, uncovered, for 30 minutes. Let stand about 5 minutes before serving. Makes 25 servings.

Notes:
If you're feeling cheap, you can substitute Velveeta or a store-brand substitute for the cheddar. It will still be good, but it's better with cheddar. When using Velveeta, I decreased the milk to 6 cups and added 2 cans Campbells Nacho Cheese soup. This turned out good, and I had many requests for the recipe. Half a recipe will fill a 9x13" baking dish, or the full recipe will make two full 9x13" dishes.

Old Fashioned Macaroni and Cheese

1 pound elbow macaroni 2 tablespoons butter or margarine 2 tablespoons flour 2 cups milk

1/4 teaspoon black pepper 1/4 teaspoon salt 2-1/2 cups shredded sharp cheddar cheese, divided

Directions:
Cook macaroni according to package directions, until elbows are tender but firm. Drain and set aside. Meanwhile, melt butter over medium heat in a heavy saucepan or skillet. Add flour and blend well; cook until bubbly and slightly browned. Add milk a bit at a time, stirring to remove lumps. (Remove from heat if necessary.) Cook until mixture thickens. Add salt and pepper. Stir in 2 cups cheese. Pour cheese sauce over cooked macaroni; gently stir until all the elbows are coated. Pour macaroni and cheese into a 2-quart baking dish. Bake 20 minutes or until heated through in a 350° oven. Remove from oven, top with remaining shredded cheese, and return to oven for five more minutes. Serve immediately. Serves 6.

Homemade Macaroni and Cheese

2 cups elbow macaroni, uncooked 2 cups cubed American cheese 1-1/2 tablespoons parsley flakes 1-1/2 tablespoons pimientos 1-1/2 tablespoons onion, minced

1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 2 eggs 2 cups milk

Directions:
1. Cook macaroni according to package directions. Drain and rinse with cold water.
2. Preheat oven to 325°. Grease a baking dish.
3. Place macaroni in baking dish. Spread cheese cubes evenly over macaroni. Sprinkle parsley flakes, pimientos, and onion over top.
4. Beat eggs slightly and combine with milk and salt. Pour over the macaroni and cheese. Sprinkle with pepper and paprika.
5. Bake uncovered for 50 minutes or until cheese has melted and liquid has thickened.