I've been tasked with making mac & cheese for 50 people. I've never made homemade mac & cheese before, and really have almost zero experience cooking anything. I don't know what a roux is.
Should I just find any mac & cheese recipe and scale it to serve 50? Should I go with a stovetop recipe rather than one that requires baking? I've been told the industrial kitchen will be "fully stocked" so that might mean there will be several pans I could use to bake it in batches. Is it easier to bake or do it all stovetop?
I don't really need to add anything to it since this will be a side dish and there's a big main meat dish that will be served. I just need basic plain old mac & cheese and would like to make it simple so that I have less chance of messing it up.
I found this stovetop recipe that serves 4-6 and seems easy enough. If I do something like that and multiply by 10-12, would I want to make it in a giant pot or make several smaller pots?
I'm so confused. Someone help me :(
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