This Cheesiest Mac and Cheese for a Crowd is a rich, ultra creamy baked macaroni and cheese that’s loaded with gooey cheddar and perfect for feeding a big table of family and friends.
Mac and cheese never lasts long at my house. Whether it is a holiday meal, a church potluck, or a family birthday supper, it always seems to be the first dish scraped clean. This baked mac and cheese is exactly what I reach for when I need a big pan of something cheesy, cozy, and crowd pleasing.
If you have been hunting for the cheesiest mac and cheese for a crowd, you are in the right place. We are not talking about a light little sprinkle of cheese here. This is creamy on the inside, loaded with melted cheese throughout, and finished with a thick, golden, bubbly layer of cheese on top. It is serious comfort food and a perfect holiday mac and cheese side dish.
What makes this mac and cheese so cheesy?
This recipe starts with a classic homemade cheese sauce. I use butter, flour, milk, and half and half to make a rich base, then stir in a generous amount of shredded cheddar. There is cheese melted into the sauce, cheese stirred in with the pasta, and even more cheese sprinkled over the top before it bakes.
Using a combination of cheeses gives the sauce a deeper flavor. A triple cheddar style blend works beautifully because you get the creaminess of mild cheddar and the sharp bite of aged cheddar all in one pan. If you prefer to grate cheese off a block, you can absolutely do that. The main thing is that you use plenty of it. This is supposed to be over-the-top cheesy baked mac and cheese, after all.
How many people does this feed?
This recipe is written for a 9 x 13 inch pan and makes about 8 to 10 generous servings as a side dish. On a big holiday table, where you have turkey, dressing, and half a dozen other sides, you can often stretch it to 12 smaller servings.
Feeding a big crowd or taking this to a potluck? You can double the recipe and bake it in two 9 x 13 inch pans or in a large, deep disposable roasting pan. Just keep the pasta and sauce ratio the same, and bake until it is hot and bubbly and the cheese on top is nice and browned.
If there are only a few of you at home, you can make the full batch, serve what you need, and send leftovers home with friends. Nobody is ever mad about leaving with a little container of homemade mac and cheese.
A few helpful tips for ultra cheesy baked mac and cheese
One of the keys to creamy, cheesy mac and cheese for a crowd is paying attention to a few small details.
First, slightly undercook your pasta. I like to boil the elbow macaroni to just shy of al dente. It will continue to cook in the oven, and starting with pasta that is too soft can leave you with a mushy casserole instead of a tender, cheesy bake.
Second, let your dairy warm up a bit. If you can remember to set the milk, half and half, and cheese out for a little while before you start cooking, it helps the sauce come together more smoothly and reduces the chances of it separating.
Third, make sure you cook the flour and butter together long enough to get rid of that raw flour taste. You want the mixture to be lightly bubbly before you start whisking in your milk. Then keep whisking until the sauce thickens before adding the cheese.
Finally, give the pan a few minutes to rest once it comes out of the oven. Letting the mac and cheese sit for about 10 minutes helps it set up, so it scoops out in those nice, cheesy squares everyone loves. Sometimes it might seem a little oily on the top, but a short rest will allow it all to reabsorb into the dish.
Can I make this mac and cheese ahead?
This is an important question, especially when you are juggling a big holiday menu.
This particular baked mac and cheese really shines when it is served fresh from the oven. Because it has a good amount of cheese and dairy in it, reheating can sometimes cause the sauce to separate a bit and leave little pockets of oil on top. It will still taste good, but the texture is not quite as silky.
If you absolutely need to work ahead, here are a couple of options that can help:
You can cook the pasta, make the cheese sauce, and store them separately in the fridge for a few hours. When you are ready to bake, gently rewarm the sauce on the stove with a splash of milk to loosen it, stir in the pasta, pour it into the dish, top with cheese, and bake.
Or you can assemble the casserole and refrigerate it for a short time before baking. Just know that it may take a bit longer in the oven when you are starting from cold. Keep an eye on it and bake until the center is hot and the edges are bubbling.
If you do end up needing to reheat leftovers, cover the dish with foil and warm it in a low oven. A tiny splash of milk stirred into each serving can help bring the creaminess back.
Keeping mac and cheese creamy for a potluck
If you are taking this cheesy mac and cheese for a crowd to a potluck, timing is everything. I like to bake it so that it is finished shortly before serving, then keep it warm.
If you are traveling, wrap the hot pan tightly in foil and a clean towel, and place it in an insulated carrier if you have one. Once you arrive, you can pop it into a low oven to keep warm until it is time to eat.
Some folks like to add a little processed cheese, like Velveeta, or a small pinch of sodium citrate to help the sauce stay smooth even when reheated, but that is totally optional. This recipe works beautifully just as it is, especially when it is enjoyed soon after baking.
Macaroni and Cheese FAQ:
What kind of cheese works best in this recipe?
I like to use a combination of mild and sharp cheddar for the best flavor. A “triple cheddar” style blend is great, but you can also mix your own by combining different cheddars. Feel free to swap in a little Monterey Jack or Colby if you want an even creamier, milder sauce. Just make sure the majority is still cheddar so you get that classic baked macaroni and cheese flavor.
Can I use pre-shredded cheese, or do I need to grate it myself?
You can use pre-shredded cheese for this mac and cheese. It is a big batch recipe and grating all that cheese by hand can take a while, so bagged shreds are a nice shortcut. If you prefer to grate it yourself, go for it. The most important thing is that you use enough cheese to make this as rich and cheesy as it is meant to be.
Can I use a different shape of pasta?
Yes. While elbow macaroni is traditional for baked macaroni and cheese, other small shapes like shells, cavatappi, or rotini will also work. Choose a pasta that has some curves or ridges so the cheese sauce can cling to it. Whatever shape you choose, just cook it to just under al dente so it does not overcook in the oven.
Can I cut this recipe in half?
If you do not need a full pan of mac and cheese, you can halve the recipe and bake it in an 8-inch square or similar smaller dish. Keep an eye on the baking time, since a smaller pan may be ready a little faster.
Can I double the recipe for a really large crowd?
Yes, this makes a fantastic party sized mac and cheese. Doubling the recipe will give you enough for a large gathering. You can divide it between two 9 x 13 inch pans or bake it in one large, deep pan. If the pan is deeper than usual, it may need a little extra time in the oven, so bake until it is bubbly around the edges and the cheese on top is just starting to brown.
Does this freeze well?
Baked mac and cheese with a creamy sauce like this one does not freeze quite as beautifully as some dryer casseroles. The texture can change a bit once it is thawed and reheated. If you do decide to freeze it, let it cool completely, wrap it tightly, and freeze for a short time. Reheat it covered and add a splash of milk to bring back some creaminess.
This extra cheesy baked mac and cheese is made for passing around a big table and watching folks go back for seconds. If it shows up at your next potluck or family gathering, do not be surprised when the pan is empty before anything else.
Recipe Card
Cheesiest Mac and Cheese for a Crowd
Ingredients
- 1 (16-ounce) package elbow macaroni
- 2 cups whole milk
- 2 cups half and half
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 (8-ounce) packages thick shredded cheddar cheese* (about 6 cups total)
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta to just under al dente in salted water according to the package instructions. Drain and set aside. Measure milk and half and half and allow them to come to room temperature.
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large pot, melt the butter over medium heat. Add the flour and whisk to combine. Cook, whisking constantly, for about 1 minute. Gradually add the milk, whisking after each addition. Slowly add the cream, whisking constantly. Continue to whisk and cook for about 5 minutes, or until the mixture has thickened. Add the salt and pepper and mix well.
- Add 2 bags (4 cups) of the cheese and whisk until melted. Adjust seasoning if needed. Add the cooked macaroni and mix well. Pour half of the mixture into the prepared dish. Sprinkle one cup of the remaining cheese over the top. Add the remaining macaroni mixture. Top with remaining cheese.
- Bake, uncovered, for 20 to 30 minutes or until bubbly and the cheese on the top is just starting to brown. Allow to rest for about 10 minutes before serving.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
rose
delish! Thx stacey! Me and my brother made it for winter break and my mom steamed broccli for the top! Yum
So glad y’all enjoyed it, Rose!
Margaret
Delish- grated mild & sharp cheddar and added Mozzarella balls. Cooked as directed When done wrapped in foil and towel put in my Rtic cooler to stay hot.
Everyone loved it. Thank you for sharing your recipe!
So glad to hear it turned out great for you, Margaret!
Boudreaux
I was raised way down South in the heart of Dixie and I never ate a mac & cheese that wasn’t made by church ladies, school cafeteria ladies, or my grandmother and mother. I can say without fear or contradiction that nobody used flour. A roux isn’t necessary if you use eggs and whisk them into the evaporated milk. The curds that form when baked are how you can tell that there is love in the dish.
Totally agree. Most mac and cheese of my childhood was likely roux-less. 🙂
Marvina
Love the story of your birthplace. However, there is no mention of eggs nor evaporated milk in this particular recipe. I am Alabama
Gloria Gerlach
Made this for a church luncheon. It was absolutely delicious – very creamy. I doubled the recipe and there were no leftovers. All the ladies wanted the recipe!
These kinds of comments are my favorite! So glad everyone enjoyed it!
Suze Long
I wish some of your recipes, like this Mac and Cheese, were in smaller amounts and not for a large family. There are only 2 of us and trying to cut it down can pose a problem with the outcome. This recipe sounds amazing, by the way.
Michelle Clarkson
So easy and delicious. There weren’t enough leftovers to even call them that. I will definitely make this again.
Awesome! Love hearing that!
Shirley Baird
What is sodium citrate
Dolores
Pineapple doesn’t have much flavor can you really taste the pineapple? What other flavors other than vanilla could you use?
Robin
I know you say to cook and serve and not to make ahead of time…but I’m going to be out and about until I have to cook this…am I able to prep ahead of time, put in fridge and take it out when I’m ready to cook it…or can I leave out until ready to cook after prepping it?
I’ll be honest… I’ve just not had much luck prepping this one in advance or reheating it. The fat separates and you end up with pools of oil on the top. I suppose you can always dab those away with some paper towels if you want. How far in advance are you hoping to prep it?
Lane Edwards
Consider adding a small amount of sodium citrate to your cheese sauce – used to convert regular cheese to American cheese – will significantly help the issue of reheating / oil separation.
https://www.amazon.com/gp/product/B00D393SVS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Thanks so much, Lane! I can always count on your culinary knowledge to add value to the conversation!