Mac N Cheese for a Bunch
Elevate comfort food to a crowd-pleasing masterpiece with this "Mac N Cheese for a Bunch" recipe, perfect for feeding a hungry group. Featuring tender elbow macaroni enveloped in a luxuriously creamy trio of sharp cheddar, Monterey Jack, and Parmesan cheeses, this dish is the ultimate cheesy indulgence. A buttery roux forms the base of the velvety sauce, while a golden, crispy topping of panko breadcrumbs infused with olive oil and a hint of paprika adds the perfect crunch. Designed to serve 12, this baked macaroni and cheese is ideal for family gatherings, potlucks, or holidays. With just 20 minutes of prep and easy-to-follow directions, you can deliver a rich, comforting dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds Elbow macaroni
- 1 cup Unsalted butter
- 1 cup All-purpose flour
- 8 cups Whole milk
- 2 cups Heavy cream
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 8 cups Sharp cheddar cheese, shredded
- 4 cups Monterey Jack cheese, shredded
- 2 cups Parmesan cheese, grated
- 2 cups Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a large 9x13-inch baking dish or similarly sized casserole dish.
In a large pot, bring salted water to a boil. Cook the macaroni until just al dente according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Continue cooking over medium heat, stirring constantly, until the mixture thickens slightly, about 4-5 minutes.
Stir in the salt, black pepper, and garlic powder. Reduce the heat to low and add the shredded cheddar cheese, Monterey Jack cheese, and Parmesan cheese, a handful at a time, stirring until fully melted and smooth.
Combine the cooked macaroni and the cheese sauce in a large mixing bowl, ensuring the macaroni is evenly coated.
Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, toss the panko breadcrumbs with olive oil and paprika. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Allow the mac and cheese to rest for 5-10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1179 mg | 91% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
