Baked Mac and Cheese for a Crowd
Baked Mac and Cheese for a Crowd is the ultimate comfort food that everyone will love. It's creamy, cheesy, and topped with a golden, crispy crust that makes every bite…
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Baked Mac and Cheese for a Crowd is the ultimate comfort food that everyone will love. It’s creamy, cheesy, and topped with a golden, crispy crust that makes every bite delightful. The pasta is perfectly cooked and baked in a rich cheese sauce that’s packed with flavor, making it a great dish to bring people together around the table.
I love making this recipe when we have family or friends over because it’s easy to scale up and always a huge hit. One tip I’ve learned is to mix a little extra cheese into the sauce and sprinkle some on top before baking—it adds an extra layer of gooey goodness and that irresistible crunch.
Serving baked mac and cheese warm and straight from the oven is my favorite way to enjoy it. It pairs beautifully with a simple green salad or some roasted veggies, helping balance out the richness. This dish always brings a cozy, happy atmosphere, and I find everyone has smiles on their faces before the first spoonful even disappears.
Key Ingredients & Substitutions
- Elbow Macaroni
- This classic pasta shape holds the sauce well. You can swap in shells, penne, or cavatappi if you prefer. Just make sure to cook until al dente to avoid mushy pasta after baking.
- Cheese
- Sharp cheddar gives that strong, cheesy flavor. Gruyère adds creaminess and nuttiness but mozzarella works if you want a milder taste. Parmesan on top adds a nice salty crunch.
- Milk & Cream
- Using both whole milk and cream creates a rich, velvety sauce. For a lighter version, try half-and-half or just milk, but the sauce won’t be as thick or creamy.
- Panko Breadcrumbs
- These give you a crunchy topping. If you can’t find panko, regular breadcrumbs work but won’t be as light and crispy. Mixing with butter or olive oil helps them brown nicely.
How Do You Make a Smooth, Thick Cheese Sauce Without Lumps?
The key is making a roux first by melting butter and whisking in the flour. Cook it for a few minutes to get rid of any raw flour taste. Then slowly add warm milk, whisking constantly to prevent lumps.
- Use warm milk and cream—it blends easier than cold ones.
- Whisk continuously while adding liquid to keep it smooth.
- Cook the sauce until it thickens and coats the back of a spoon. It should pass the “spoon test” before adding cheese.
- Add shredded cheese off the heat and stir gently so it melts evenly without becoming grainy.
Equipment You’ll Need
- Large pot – perfect for boiling a big batch of pasta without crowding it.
- Whisk – helps you blend the roux and sauce smoothly, preventing lumps.
- Large mixing spoon – great for stirring the pasta and cheese sauce together.
- 9×13 inch baking dish – big enough for the whole mac and cheese and creates a nice crust.
- Measuring cups and spoons – to get your ingredients just right every time.
- Oven mitts – essential for safely handling hot dishes from the oven.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a salty, smoky hit that pairs well with creamy cheese.
- Stir in steamed broccoli or peas for a pop of color and extra veggies.
- Use spicy pepper jack cheese instead of or with cheddar for a little kick.
- Mix in caramelized onions or sautéed mushrooms for added sweetness and depth.
Baked Mac and Cheese for a Crowd
Ingredients You’ll Need:
Pasta:
- 1 pound elbow macaroni
Cheese Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 6 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder (optional)
- 8 cups sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded (or substitute with mozzarella)
- 1 1/2 cups freshly grated Parmesan cheese
Topping:
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons olive oil or melted butter (for topping)
How Much Time Will You Need?
This delicious baked mac and cheese takes about 15 minutes to prep, around 10 minutes to cook the pasta and prepare the sauce, and 30-40 minutes baking time. Allow an additional 5-10 minutes for it to cool slightly before serving. Overall, plan for about one hour from start to finish.
Step-by-Step Instructions:
1. Prep and Cook Pasta:
Start by preheating your oven to 350°F (175°C). Butter or grease a large 9×13 inch baking dish to prevent sticking. Cook the elbow macaroni in salted boiling water according to the package directions until it’s just tender but still firm (al dente). Drain well and set aside.
2. Make the Cheese Sauce:
In a large pot or deep pan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Keep whisking constantly as it cooks for about 2 to 3 minutes until it turns a light golden color. Slowly pour in the warmed milk and cream, whisking steadily to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 7 to 10 minutes. Season with salt, black pepper, smoked paprika, and garlic powder if you like.
Remove the pot from heat, then gradually mix in the shredded cheddar and Gruyère cheeses until the sauce is smooth and creamy. Keep some cheddar and Parmesan cheese aside to sprinkle on top later.
3. Combine, Assemble, and Bake:
Add the cooked macaroni into the cheese sauce and stir well to coat every piece. Pour half of this mixture into your prepared baking dish. Sprinkle half of the reserved cheddar and Parmesan cheeses evenly over the top. Add the remaining macaroni and cheese, then top with the remaining cheese.
In a small bowl, mix the panko breadcrumbs with olive oil or melted butter until they’re evenly coated. Sprinkle this mixture generously over the top of the mac and cheese. Bake uncovered for 30 to 40 minutes or until the topping is golden brown and the sauce is bubbly.
4. Rest and Serve:
Take the dish out of the oven and let it rest for about 5 to 10 minutes. This helps the dish set a bit and cool to a perfect serving temperature. Then dig in and enjoy this creamy, cheesy comfort food with a crunchy topping—perfect for feeding a crowd!
Can I Use Frozen Macaroni for This Recipe?
It’s best to cook the macaroni fresh for this recipe to ensure it’s perfectly al dente. If using frozen cooked pasta, thaw it completely and drain any excess water before mixing with the cheese sauce to avoid a watery texture.
Can I Prepare Baked Mac and Cheese in Advance?
Absolutely! You can assemble the mac and cheese up to step 9, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add the breadcrumb topping and bake a few extra minutes if needed to get that golden crust.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave in shorter intervals to keep it creamy without drying out.
What Can I Substitute for Gruyère Cheese?
If you don’t have Gruyère, mozzarella or Monterey Jack make great substitutes. They melt well and provide a mild creaminess that complements the sharp cheddar nicely.