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.
Definitely feeds 50 people. I used two large "throw away" tin pans and it fit perfectly.
More crumbs are needed if using panko, just adjust as needed.
Added dry mustard 1/2tsp and 6-8 good dashes hot sauce.
I made roux and then added milk and cheese to the roux two cups of each at a time. Takes a while to stir & blend, but that's what real Mac n cheese is... Next time I will use one more pound of a sharp flavor cheese to make it cheesier.
Needed two large pots to boil pasta and two large strainers, glad I had them available. Good recipe!
Guest Foodie December 3, 2014 REVIEW:
What size pan ??? Looking for a crowd recipe for a play rehearsal.
CDKitchen Staff Reply: One of the other commenters stated that they made four batches and each batch fit into a 4" deep catering pan - which is about 20-inches x 12-inches.
Faith November 10, 2014 REVIEW:
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!
FyferMom November 8, 2014 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.
Ginger November 7, 2014 REVIEW:
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.
Andrew November 2, 2014 REVIEW:
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.
Andrew November 2, 2014 COMMENT: I to mention that we also added 1 tsp of dry mustard with the pepper and salt.
Guest Foodie August 27, 2014 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?
ahuey June 9, 2014 COMMENT: How big is a serving? Just wondering if it will really feed 50 people. Wanting to make this for a wedding reception.
Kd June 1, 2014 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.
KAMI May 9, 2014 COMMENT: I have the same question as kcarter.....What size pan for this?
kcarter April 8, 2014 COMMENT: What size tray would I use for this?
amy April 4, 2014 REVIEW:
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!
WINDEX February 20, 2014 REVIEW:
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.
Jill January 27, 2014 REVIEW:
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!
Member since: Jun 10, 2009
redmodog October 31, 2013 REVIEW:
I doubled this and it worked brilliantly! Not a single complaint and even had people coming back for seconds.
happy camper July 8, 2013 REVIEW:
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 Foodie June 30, 2013 REVIEW:
Made this for our company picnic yesterday and everyone loved it!
Aunt Soccy November 10, 2012 REVIEW:
This Macaroni and Cheese went very well at our gathering. A 5 Star menu : )
Gerda March 18, 2012 REVIEW:
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!
Laura Kay January 10, 2010 REVIEW:
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.
Lisa Renee December 12, 2008 REVIEW:
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.
bambi November 22, 2007 COMMENT: very tasty and easy to assemble. everyone loved it for dinner ,,,served with sausage and a light salad.