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Macaroni and Cheese for a Crowd

recipe at a glance
Rating: 5/5 5 stars
13 reviews
8 comments

ready in: 30-60 minutes
serves/makes:   50
  

recipe id: 7122
cook method: stovetop, oven

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ingredients

5 pounds elbow macaroni
10 cups milk, divided
2 pounds Colby cheese, shredded
2 pounds sharp Cheddar cheese, shredded
1/2 cup butter
3/4 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
1 cup seasoned bread crumbs or crumbled buttery crackers
1/2 cup melted butter

directions

Make a roux by melting butter, add flour and stir, then cook over low heat for 2 to 3 minutes while stirring constantly. Set aside to cool.

Cook macaroni according to package directions. Drain and put into foil pan. While macaroni is cooking, heat 8 cups milk, add cheeses and cook over medium heat while stirring to melt cheese. Add salt and white pepper. Add roux and stir until well thickened. Add this to macaroni and mix well to coat macaroni. Pour in remaining 2 cups milk.

Combine the bread or cracker crumbs with the butter and sprinkle over the top. You may prepare it this far and bake it later. Bake for about 1/2 to 3/4 hour in 350 degrees F oven.

added by

Casie, New Mexico, USA

nutrition

391 calories, 18 grams fat, 40 grams carbohydrates, 17 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
1292%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
18%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe8



Guest at CDKitchen.com




REVIEW: recipe rating
I prepared a double batch of this for a fellowship meal after church. People raved about it, and came back for seconds and thirds! One woman said she had not had mac and cheese like that since her grandmother had made it for her over 70 years ago! Easy to fix - I used 5 pounds of sharp cheddar as well, and 1 teaspoon of dry mustard.
Easy to fix, great taste!


Guest at CDKitchen.com

FyferMom

COMMENT:
Thinking of making this to serve after parade. How well does this hold (in a cooler) for 3-4 hours? Id' slightly undercook the pasta.


Guest at CDKitchen.com




REVIEW: recipe rating
I made this recipe tonight at a homeless shelter, after being provided the recipe and the ingredients,for the first time, and it was a huge success! I had my doubts at first, since I have never made macaroni and cheese with roux before, and it looked rough during the mixing stage, but we got rave reviews on it! I am now planning on making it for Thanksgiving for a boys' program.


Guest at CDKitchen.com




REVIEW: recipe rating
Awesome recipe! This was a huge hit on a cold day with our marching band. We made 4 batches. Each batch filled one full-size, 4" deep catering pan. For hungry high school kids, plan on 40 people per batch including seconds. We used a 1 cup measure for serving.

I made a few changes to the recipe. We slowly added the warm milk and cheese to the roux. I used a thermometer to monitor the temperature. The cheese cools the liquid, so I allowed it to reheat during each addition. This helped with melting the cheese. I used 5 lbs of cheese instead of 4 with a mix of cheddar and Mexican Cheese Blend (Cheddar & Monterey Jack). I used Panko bread crumbs, melted butter, and Parmesan cheese for the topping. I also used 51% whole grain pasta and cooked it for 1-2 minutes less than the package directions. The noodles held up very well. Thanks again for the recipe! We will definitely use it again.


Guest at CDKitchen.com

Andrew

COMMENT:
I to mention that we also added 1 tsp of dry mustard with the pepper and salt.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
Right now I am running to the store to buy more cheese and milk because the Colby cheese never melted into the milk/roux mixture. Although I tried for more than 30 minutes, it is still in a big lump like mozzarella on a pizza and I have no idea why. This time I am buying sharp cheddar only.

CDKitchen Staff Reply:
Did you buy pre-shredded colby?




Guest at CDKitchen.com

ahuey

COMMENT:
How big is a serving? Just wondering if it will really feed 50 people. Wanting to make this for a wedding reception.


Guest at CDKitchen.com

Kd

COMMENT:
Has anyone ever frozen this and baked it later? I am making it for a beach house party and want to save as much time as possible.


Guest at CDKitchen.com

KAMI

COMMENT:
I have the same question as kcarter.....What size pan for this?


Guest at CDKitchen.com

kcarter

COMMENT:
What size tray would I use for this?


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe is AWESOME - simple, easy ingredients and flawless mac and cheese. Love the automated serving size converter - what a life saver when I am adjusting for pot lucks or just my family. This will forever be, my "go-to" mac and cheese recipe!


Guest at CDKitchen.com




REVIEW: recipe rating
just wondering how this holds up in a crock pot or chafing dish? Looking for a recipe that will not turn to concrete over time at a buffet type of party.

CDKitchen Staff Reply:
A crock pot might make the pasta too mushy. I'd go with the chafing dish setup. Pasta is always a tricky one when it has to sit for a while.




Guest at CDKitchen.com




REVIEW: recipe rating
I doubled this recipe for our church high school youth group and it was a huge hit. I've made it several times over the past couple years and everyone (adults included) loves it. The ultimate comfort food!


Registered Member at CDKitchen.com
Member since:
Jan 27, 2010





REVIEW: recipe rating
I doubled this and it worked brilliantly! Not a single complaint and even had people coming back for seconds.


Guest at CDKitchen.com




REVIEW: recipe rating
Thank you for a large scale recipe that actually works!! I've tried other "group" recipes and they just haven't turned out. This not only served the number it said but the process worked as well.


Guest at CDKitchen.com




REVIEW: recipe rating
Made this for our company picnic yesterday and everyone loved it!


Guest at CDKitchen.com




REVIEW: recipe rating
This Macaroni and Cheese went very well at our gathering. A 5 Star menu : )


Guest at CDKitchen.com




REVIEW: recipe rating
I have used this recipe every year for the past 4 years at our community's annual talent show and dinner, and have had nothing but rave reviews. Thank you!


Guest at CDKitchen.com




REVIEW: recipe rating
I have tried this recipe two times, unsuccessfully. Each time that I made it, I followed the directions exactly, but the cheese ended up getting stringy both times.

I rated this as a 3 instead of lower, as I think it looks like a good recipe provided that I change one of the steps. Every white / bechemel / cheese sauce I have made requires the roux to be the base - then the milk to slowly be added ladle by ladle into the roux until the sauce is thick...and only after that is done, add the cheese. I'll try this recipe one more time - with the change of steps. Hopefully, it will make a smooth cheese sauce with that change.


Guest at CDKitchen.com




REVIEW: recipe rating
Changes: Used large elbow mac instead, used crumbled BBQ chips on top instead of crackers, and added fried polish sausage cubed. It was a hit! I felt guilty that no one was raving about any of the other potluck items.


Guest at CDKitchen.com

bambi

COMMENT:
very tasty and easy to assemble. everyone loved it for dinner ,,,served with sausage and a light salad.
Yummy!!!!