Do I need clarified butter to make mac-n-cheese?
Clarified butter is rather simple to make. It's simply butter that has had the milk solids and water removed. It does last longer than regular butter, and can be stored for several weeks in the refrigerator. It also has a higher smoke point than regular butter, so you can use it when higher temperatures are called for without it smoking or burning.


Slowly melt your butter and let it sit for a bit to separate
Skim off the foam from the top
Gently pour the butter off of the milk solids which have settled


You'll be left with about 75% of what you started with. I'm not sure what you mean by huge batch, but I usually make about a sticks worth at a time, as needed.