Ultimate Baked Mac and Cheese Recipe for 20

Make homemade baked mac and cheese for twenty people easily.

Use four pounds of pasta and six pounds of fresh grated cheese.

Prepare a creamy roux with butter flour milk and cream.

Combine ingredients and bake at 350 degrees for a crispy crust.

Follow instructions for proper storage and reheating tips.

Ingredients needed for twenty servings

Pasta and Cheese

Four pounds dried elbow macaroni feeds twenty hungry adults.

Do not use pre-shredded cheese.

Buy four pounds sharp cheddar blocks.

Grate cheese yourself for better melt.

Add two pounds Gruyere or mozzarella for stretch.

Dairy and Roux

Combine whole milk with heavy cream.

Two gallons liquid ensures creamy texture.

Melt one cup unsalted butter for roux.

Whisk in one cup all-purpose flour.

Cook roux for two minutes to remove flour taste.

Seasoning and Topping

Season liberally with kosher salt.

Black pepper and dry mustard powder add depth.

Garlic powder enhances savory notes.

Mix crushed butter crackers with melted butter for topping.

Panko breadcrumbs offer extra crunch.

Cooking the pasta and making the sauce

Boiling the Pasta

Fill large stockpot with water. Salt heavily. Water should taste like ocean. Bring to rolling boil. Add four pounds macaroni. Stir immediately. Prevents sticking. Cook until slightly firm. Follow package instructions. Subtract two minutes. Texture must be al dente. Pasta absorbs sauce later. Do not overcook. Drain water well. Return pasta to warm pot. Toss with olive oil. Stops sticking.

Preparing the Roux

Melt one cup butter in large Dutch oven. Use medium heat. Do not burn butter. Whisk in one cup flour. Cook for two minutes. Stir constantly. Mixture bubbles. Remove raw flour taste. Paste should be smooth. Color should be pale yellow.

Creating the Cheese Sauce

Slowly pour milk and cream into roux. Whisk continuously. Break up any flour lumps. Bring mixture to gentle simmer. Do not boil hard. Sauce will thicken. Takes about ten to fifteen minutes. Check consistency. Sauce should coat back of spoon. Remove pot from heat. Add shredded cheese in handfuls. Stir until melted. Add mustard, salt, pepper. Sauce must be glossy.

• Use largest pot available.
• Whisk roux constantly.
• Add cheese slowly.
• Remove from heat before melting cheese.

Make the Homemade Cheese Sauce

Create the Roux Base

Melt butter in large Dutch oven. Use medium heat. Whisk in flour. Stir constantly. Cook two minutes. Paste bubbles. Smells nutty. Remove raw flour taste. Do not let it brown. Check our easy homemade mac and cheese sauce tips for roux.

Combine Dairy

Pour whole milk in slowly. Pour heavy cream in slowly. Whisk vigorously. Break up all lumps. Sauce must be smooth. Bring to gentle simmer. Do not boil. Cook ten minutes. Stir often. Sauce thickens. Coat back of spoon.

Melt Cheese

Remove pot from heat. Add shredded cheddar. Add Gruyere or mozzarella. Stir in handfuls. Cheese melts evenly. Sauce becomes glossy. Do not boil cheese. Sauce separates. Try a 5 cheese homemade mac and cheese blend for depth.

Season and Finish

Add salt. Add black pepper. Add dry mustard powder. Garlic powder adds kick. Whisk well. Taste sauce. Adjust seasoning. Stir in cream cheese for tang.

• Grate cheese yourself.
• Temper milk if cold.
• Keep heat low.
• Stir constantly.

Assemble and Bake the Casserole

Combine Pasta and Sauce

Pour drained pasta into hot cheese sauce. Stir thoroughly. Ensure every noodle coats. Empty mixture into large baking pans. Use deep hotel pans or multiple 9x13 dishes. Spread macaroni evenly. This fits twenty servings easily. Check our homemade baked mac and cheese recipes for pan sizes.

Add the Topping

Crush butter crackers or Ritz crackers. Mix crumbs with melted butter. Sprinkle layer over pasta. Add leftover shredded cheese on top. This creates a crispy crust. See our Ritz cracker guide for crunch.

Baking Instructions

Preheat oven to 350 degrees Fahrenheit. Place pans in center rack. Bake uncovered. Do not cover. Covering traps steam. Makes dish soggy. Bake for 20 to 30 minutes. Look for bubbling edges. Cheese should melt completely. Top becomes golden brown. Remove from oven. Let rest ten minutes. Sauce thickens as it cools.

• Use deep pans.
• Sprinkle topping generously.
• Bake until bubbly.

Serve and Store Leftovers

Serving Suggestions

Let casserole rest ten minutes before serving. Sauce thickens as it cools. Scoop portions with large spoon. Garnish with chopped parsley. Add crispy bacon bits for texture. Serve hot. This delicious homemade mac and cheese pairs well with roasted vegetables.

Refrigerating

Cool leftovers immediately. Do not leave out longer than two hours. Bacteria grows rapidly at room temperature. Transfer food to airtight containers. Store in refrigerator. Keeps fresh for three to four days. Label containers with date. Ensure lids seal tightly.

Freezing

Freeze for long-term storage. Portion mac and cheese into freezer bags. Squeeze out excess air. Lay bags flat in freezer. Saves space. Freeze for up to two months. Thaw in refrigerator overnight. Do not refreeze after thawing.

Reheating

Oven method retains moisture best. Preheat oven to 350 degrees. Place mac and cheese in baking dish. Add splash of milk. Cover with foil. Heat for 20 minutes. Remove foil last five minutes. Microwave for speed. Heat in one minute intervals. Stir between bursts. Add milk if dry.

• Use airtight containers.
• Label with date.
• Reheat to 165°F.