Mac and cheese is a timeless comfort food that combines tender pasta with a rich, creamy cheese sauce. This recipe scales up perfectly for large gatherings, making it ideal for parties, events, or potlucks where you need to feed 50 people with ease and delicious results.
Ingredients
- 8 pounds elbow macaroni
- 2 cups (4 sticks) unsalted butter
- 2 cups all-purpose flour
- 2 gallons whole milk (about 32 cups), warmed
- 1 gallon heavy cream (about 16 cups), warmed
- 10 pounds sharp cheddar cheese, shredded
- 5 pounds mild cheddar cheese, shredded
- 2 pounds Gruyère cheese, shredded (optional, for depth of flavor)
- 1/4 cup kosher salt (adjust to taste)
- 2 tablespoons freshly ground black pepper
- 2 teaspoons smoked paprika (optional, for subtle smokiness)
- 2 tablespoons dry mustard powder (optional, for tang)
- 1 cup breadcrumbs (optional, for topping)
- Olive oil or melted butter for breadcrumb topping (about 1/2 cup)
Instructions
- 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 7-8 minutes. Avoid overcooking as the pasta will continue to cook in the sauce. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the cheese sauce base (roux): In a large stockpot or commercial-sized kettle, melt the butter over medium heat. Once melted, whisk in the flour and cook, whisking constantly, for 3-4 minutes until the mixture is bubbly and lightly golden. This removes the raw flour taste.
- Add milk and cream: Slowly pour in the warmed milk and heavy cream while continuously whisking to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon, about 10-15 minutes.
- Season the sauce: Stir in the kosher salt, black pepper, smoked paprika, and dry mustard powder. Taste and adjust seasoning as needed.
- Add cheese: Gradually add the shredded sharp cheddar, mild cheddar, and Gruyère (if using), stirring gently until all the cheese has melted and the sauce is smooth. Avoid boiling at this stage to prevent the cheese from curdling.
- Combine pasta and sauce: Fold the cooked pasta into the cheese sauce until evenly coated. This step is best done in batches if your pot isn’t large enough to hold all the pasta and sauce at once.
- Transfer to baking dishes: If serving immediately, pour the mac and cheese into large hotel pans or oven-safe trays. For a crispy topping, drizzle olive oil or melted butter over the surface and sprinkle evenly with breadcrumbs.
- Bake (optional): Preheat your oven to 350°F (175°C). Bake the mac and cheese uncovered for 25-30 minutes until the top is golden brown and bubbly. If not baking, it can be served straight from the pot.
- Serve: Let it rest for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
Tips
- Cheese choices: Sharp cheddar provides bold flavor, but mixing in milder cheeses like mozzarella or Monterey Jack can yield a creamier texture. Gruyère adds a nutty complexity but is optional.
- Make ahead: You can prepare the mac and cheese up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to baking time if baking from cold.
- Prevent clumping: Toss pasta with a little oil after draining to prevent sticking if you’re not mixing immediately with the sauce.
- Scaling up: Use multiple pots or batches if needed to avoid overcrowding and uneven cooking with large quantities.
Serving Suggestions
This mac and cheese pairs wonderfully with hearty sides like roasted vegetables, green salads with tangy dressings, or grilled meats such as BBQ chicken or smoked sausages. For a vegetarian spread, serve alongside steamed broccoli or a fresh tomato and cucumber salad. Garnish with chopped parsley or chives to add a fresh note and color contrast.
Variations
To switch up the classic version, try adding cooked bacon or pancetta for a smoky twist, or stir in sautéed mushrooms and caramelized onions for added depth. For a spicy kick, mix in diced jalapeños or a dash of cayenne pepper. Vegan versions can be made using plant-based cheeses and milk substitutes like oat or almond milk, though textures and flavors will differ.
Storage and Reheating
Store leftover mac and cheese in airtight containers in the refrigerator for up to 3-4 days. To reheat, warm portions in a microwave or oven at 350°F (175°C) until heated through, about 15-20 minutes depending on portion size. Stir occasionally to maintain creaminess. For longer storage, freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
- Can I prepare mac and cheese for 50 people in advance?
- Yes, you can prepare the mac and cheese up to the point before baking, then refrigerate it covered for up to 24 hours. When ready, bake it thoroughly, adding extra time if baking from cold.
- What’s the best cheese for mac and cheese?
- Sharp cheddar is classic for its bold flavor and melting quality. Combining it with milder cheeses like mild cheddar or Gruyère adds creaminess and complexity. Avoid pre-shredded cheese with anti-caking agents, which can affect melting.
- How do I prevent the mac and cheese from becoming watery?
- Make sure to cook the pasta al dente and drain it well. Using a thickened cheese sauce with a proper roux base helps maintain creaminess. Avoid overcooking or adding too much liquid. Letting the dish rest before serving also helps the sauce set.
- Can I use different pasta shapes?
- Yes, elbow macaroni is traditional, but other small shapes like shells, cavatappi, or penne work well because they hold the cheese sauce nicely.
- Is it necessary to bake mac and cheese?
- Baking is optional but recommended if you want a golden, crunchy topping. You can serve it straight from the stovetop if preferred, which will be creamier but without the baked crust.
- How do I scale this recipe down or up?
- To scale, maintain the same ingredient ratios. For smaller groups, divide quantities accordingly. For larger crowds, consider using multiple pots and baking trays to ensure even cooking and ease of handling.
With this recipe, feeding a crowd with rich, creamy mac and cheese becomes straightforward and stress-free. Whether for a festive event or a large family gathering, this dish is sure to satisfy and leave everyone asking for seconds.
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