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Macaroni and Cheese for a Crowd

recipe at a glance
Rating: 5/5 5 stars
10 reviews

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   50


recipe id: 7122
cook method: stovetop, oven

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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


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.


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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shared by: Casie, New Mexico, USA

ratings & reviews

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Guest at
Apr 8, 2014

question or comment
What size tray would I use for this?

Guest at

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

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 Note: 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

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

Member since: January 27, 2010
recipe rating
I doubled this and it worked brilliantly! Not a single complaint and even had people coming back for seconds.

Guest at

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

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

Guest at

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

Guest at

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

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.

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