Ultimate Baked Mac and Cheese Recipe 32 oz

This baked mac and cheese recipe 32 oz serves large crowds with creamy results.

You need two pounds of dried elbows and a gallon of whole milk.

Start by cooking a roux of butter and flour.

Whisk in dairy then add sharp cheddar and gruyere.

Mix sauce with noodles and top with buttered panko.

Bake at 350 degrees for 25 minutes for a crispy crust.

Ingredients for a 32 oz Macaroni Batch

Pasta and Dairy Base

This baked mac and cheese recipe 32 oz size requires a full 2-pound bag of dried noodles. Use high-starch pasta like elbows or shells. Salt the boiling water heavily to season the pasta internally.

Cheese and Flavorings

Cheese creates the flavor profile. Sharp cheddar offers a classic tang. Softer cheeses improve the sauce texture. Always shred blocks yourself for smooth melting.

• 8 cups sharp cheddar cheese, shredded
• 2 cups gruyere or mozzarella cheese, shredded
• 1 tbsp mustard powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp paprika

Crispy Topping

A crunchy crust contrasts the creamy pasta. Panko breadcrumbs stay lighter than traditional crumbs.

• 2 cups panko breadcrumbs
• 4 tbsp melted butter

How to Make Creamy Cheese Sauce

Create the Roux Base

Melt one cup of unsalted butter in a large stockpot over medium heat. Sprinkle one cup of all-purpose flour into the butter. Whisk constantly to form a smooth paste. Cook this mixture for one to two minutes. It bubbles and thickens. Cooking the flour removes raw flavors. This base thickens the sauce later.

Whisk in Dairy

Slowly pour the gallon of whole milk and heavy cream into the roux. Whisk continuously to break up lumps. Increase heat to medium-high. Bring the mixture to a gentle simmer. Stir often for 10 to 15 minutes. The sauce is ready when it coats a spoon. It should look glossy and thick.

Incorporate Cheese

Remove the pot from the heat. Stir in mustard powder, salt, pepper, and paprika. Add the shredded cheddar and gruyere gradually. Stir until melted and smooth. Return to low heat only if needed to melt the last bits. Do not boil.

Essential Tools

• Large heavy-bottomed pot
• Wire whisk
• Heat-resistant spatula

Assembling and Baking the Casserole

Combine Pasta and Sauce

Preheat oven to 350°F. Cook pasta until al dente. Drain well. Pour noodles into the pot with cheese sauce. Stir vigorously. Ensure every piece of pasta is covered in sauce. The sauce absorbs into the noodles during baking.

Transfer to Pan

Coat a large 9x13 inch baking dish with butter or non-stick spray. Pour the mixture into the dish. Spread it evenly with a spatula. For this 32 oz batch, use a deep dish or two smaller pans.

Add Crispy Topping

Mix panko breadcrumbs with four tablespoons of melted butter. Sprinkle this mixture over the macaroni. Cover the surface completely for a thick crust.

Baking Instructions

Serving Suggestions for Large Groups

Portion Expectations

This 32 oz recipe creates 12 to 16 hearty servings. Use a standard four-ounce scoop for consistent portions. For large events, set up a buffet station. Allow guests to serve themselves. This reduces waste and lets people choose their portion size.

Ideal Protein Pairings

The rich cheese sauce needs savory proteins. Smoked meats cut through the creaminess.

• Smoked brisket or pulled pork
• Crispy fried chicken
• Glazed ham slices
• Meatloaf

Side Dish Balance

Include acidic or crunchy sides to balance the heavy pasta. Roasted vegetables add necessary texture.

• Garlic roasted green beans
• Cold cucumber salad
• Tomato and mozzarella skewers
• Coleslaw

Topping Bar Ideas

Enhance the dish with a DIY topping station. This adds flavor and fun for parties.