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.
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?
Jun 9, 2014
ahuey COMMENT: How big is a serving? Just wondering if it will really feed 50 people. Wanting to make this for a wedding reception.
Jun 1, 2014
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.
May 9, 2014
KAMI COMMENT: I have the same question as kcarter.....What size pan for this?
Apr 8, 2014
kcarter COMMENT: What size tray would I use for this?
Apr 4, 2014
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!
Feb 20, 2014
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.
Jan 27, 2014
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!
Oct 31, 2013
redmodog Member since: January 27, 2010 REVIEW:
I doubled this and it worked brilliantly! Not a single complaint and even had people coming back for seconds.
Jul 8, 2013
happy camper 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.
Jun 30, 2013
Guest Foodie REVIEW:
Made this for our company picnic yesterday and everyone loved it!
Nov 10, 2012
Aunt Soccy REVIEW:
This Macaroni and Cheese went very well at our gathering. A 5 Star menu : )