Mac and cheese is a timeless comfort food favorite known for its creamy cheese sauce and tender pasta. This recipe is scaled perfectly to serve 20 people, making it ideal for large gatherings, potlucks, or family events where everyone wants a hearty, satisfying dish. With rich cheese flavors and a golden baked crust, this mac and cheese is sure to please a crowd.
Ingredients
- 4 pounds elbow macaroni
- 2 cups (4 sticks) unsalted butter
- 1 cup all-purpose flour
- 2 gallons whole milk, warmed
- 1 quart heavy cream, warmed
- 1 tablespoon salt, plus more to taste
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dry mustard powder
- 1 teaspoon garlic powder (optional)
- 1 cup grated Parmesan cheese
- 4 pounds sharp cheddar cheese, shredded
- 2 pounds Gruyère cheese, shredded
- 2 cups breadcrumbs (preferably panko)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Butter or grease two large 9×13-inch baking dishes or one extra-large roasting pan to prevent sticking.
- Cook the pasta: Bring a very large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. The pasta will continue cooking in the oven, so avoid overcooking. Drain and toss with a little butter or oil to prevent sticking. Set aside.
- Make the roux: In a very large heavy-bottomed pot or stockpot, melt the butter over medium heat. Once melted and bubbling, whisk in the flour continuously to form a smooth paste. Cook the roux for about 3-4 minutes, whisking constantly, until it is a light golden color and smells slightly nutty. This cooks out the raw flour taste.
- Add the milk and cream: Gradually whisk in the warmed milk and heavy cream, adding a little at a time to avoid lumps. Increase heat to medium-high and continue whisking until the sauce thickens and coats the back of a spoon, about 8-10 minutes.
- Season and add cheese: Stir in salt, black pepper, dry mustard powder, and garlic powder if using. Remove the sauce from heat and gradually stir in the Parmesan, cheddar, and Gruyère cheeses until fully melted and smooth. Taste and adjust salt and pepper if needed.
- Combine pasta and cheese sauce: Add the drained pasta to the cheese sauce, folding gently with a large spoon or spatula to coat all the noodles evenly.
- Transfer to baking dishes: Pour the mac and cheese mixture into the prepared baking dishes, spreading evenly. Sprinkle the breadcrumbs evenly over the top for a crunchy crust.
- Bake: Place the dishes in the preheated oven and bake uncovered for 30-40 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Rest and serve: Remove from oven and let the mac and cheese rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.
Tips
- Cheese choices: Sharp cheddar and Gruyère offer great flavor and meltability, but you can substitute mozzarella, Monterey Jack, or fontina if preferred. Avoid pre-shredded cheese as it often contains anti-caking agents that prevent smooth melting.
- Make ahead: You can prepare the mac and cheese up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from chilled.
- Breadcrumb topping: For extra flavor, toss breadcrumbs with a little melted butter, garlic powder, or paprika before sprinkling on top. This makes the crust richer and crispier.
- Common mistake: Avoid overcooking the pasta in boiling water. It should be slightly underdone since it will cook further in the oven with the cheese sauce, preventing mushy texture.
Serving Suggestions
Mac and cheese is a versatile side or main dish that pairs well with a variety of foods. For a balanced meal, serve it alongside fresh green salads, steamed or roasted vegetables like broccoli or green beans, and protein options such as grilled chicken, barbecue ribs, or baked ham. For a casual gathering, offer it with crispy fried chicken or pulled pork sandwiches. A drizzle of hot sauce or a sprinkle of crispy bacon bits on top can also elevate the dish.
Variations
To customize this mac and cheese for different tastes, try adding cooked bacon, caramelized onions, or sautéed mushrooms into the cheese sauce before baking. For a spicy kick, mix in diced jalapeños or a dash of cayenne pepper. For a smoky flavor, substitute smoked cheddar or add a teaspoon of smoked paprika. You can also swap out half the pasta for cooked cauliflower florets to add some vegetables and lighten the dish. For a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch in the roux.
Storage and Reheating
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of milk or cream to loosen the sauce and cover the dish with foil to prevent drying out. Reheat in a 350°F (175°C) oven for 20-25 minutes or until warmed through. You can also reheat individual portions in the microwave, stirring halfway through. For longer storage, freeze mac and cheese in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating as described.
Frequently Asked Questions
Can I prepare mac and cheese for 20 people without an industrial kitchen?
Yes, with large pots and multiple baking dishes or a large roasting pan, you can easily scale this recipe at home. Prepare the cheese sauce in batches if needed and combine before baking.
What is the best cheese for mac and cheese?
Sharp cheddar is classic for its flavor and meltability, while Gruyère adds nuttiness and creaminess. Combining cheeses gives the best balance of taste and texture. Avoid processed cheeses if possible.
How do I prevent my mac and cheese from being greasy?
Use whole milk and cream rather than heavy cream alone, and avoid excessive butter. Make sure to whisk the roux thoroughly and cook the sauce until thickened to emulsify the fat properly. Also, avoid overbaking as it can cause oils to separate.
Can I make this mac and cheese vegan or dairy-free?
This recipe relies heavily on dairy for flavor and texture, but you can substitute plant-based milks (like oat or almond), vegan butter, and dairy-free cheese alternatives designed for melting. Note that the flavor and creaminess will differ from the traditional version.
How do I keep the mac and cheese creamy when reheating?
Add a little milk or cream before reheating and cover the dish to retain moisture. Stirring occasionally during reheating helps redistribute sauce and prevent drying out.
Is it better to bake mac and cheese or serve it stovetop?
Baking adds a desirable crunchy breadcrumb or cheese crust and thickens the sauce, making it more substantial for large groups. Stovetop mac and cheese is faster and creamier but lacks the baked texture many people enjoy.
Can I add vegetables or protein directly into the mac and cheese?
Absolutely. Adding cooked vegetables like peas, broccoli, or spinach, or proteins like cooked chicken or bacon, can turn this side dish into a hearty main course. Just fold them into the pasta and cheese mixture before baking.
What type of pasta is best for mac and cheese?
Elbow macaroni is traditional because its shape holds the sauce well and bakes evenly. However, other short pasta shapes like cavatappi, shells, or penne also work well.
How can I make this recipe ahead for a party?
Prepare the cheese sauce and cooked pasta separately, then combine and transfer to baking dishes. Cover tightly and refrigerate up to 24 hours. Bake as directed, adding extra time if baking from cold. This makes day-of preparation easier and faster.
This mac and cheese recipe for 20 people balances creamy richness, cheesy depth, and a crunchy topping to satisfy any crowd. With straightforward steps and practical tips, it’s an excellent choice for feeding a hungry group with ease and delicious results.
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