Macaroni and Cheese for 20 25
Perfect for feeding a crowd, this indulgent Macaroni and Cheese for 20-25 combines three luscious cheeses—sharp cheddar, Gruyere, and Parmesan—for a rich and creamy sauce that elevates this classic comfort food. With 5 pounds of tender elbow macaroni drenched in a velvety, homemade cheese sauce, this recipe is finished with a golden breadcrumb topping for irresistible crunch. Ready in just over an hour, it's ideal for potlucks, family gatherings, or holiday feasts. Optional garnishes like paprika and ground mustard add a customizable flair, making this baked mac and cheese both versatile and unforgettable.
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Recipe Information
Ingredients
- 5 pounds Elbow macaroni
- 1.5 cups Unsalted butter
- 1.5 cups All-purpose flour
- 1.5 gallons Whole milk
- 3 cups Heavy cream
- 10 cups Sharp cheddar cheese, shredded
- 5 cups Gruyere cheese, shredded
- 2 cups Parmesan cheese, grated
- 3 tablespoons Salt
- 2 teaspoons Black pepper
- 2 teaspoons Ground mustard (optional)
- 1 teaspoon Paprika (for garnish, optional)
- 2 cups Panko breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease two large baking dishes or foil trays and set aside.
Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, according to package instructions. Drain and set aside.
In a large pot over medium heat, melt the butter. Once melted, whisk in the flour to make a roux and continue whisking for 2-3 minutes until lightly golden.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook and whisk for 5-7 minutes until the mixture thickens and coats the back of a spoon.
Lower the heat to medium-low and stir in the shredded cheddar, shredded Gruyere, and grated Parmesan. Mix until the cheeses are fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and optional ground mustard. Taste and adjust the seasonings as necessary.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dishes, spreading it out evenly.
If using, top the macaroni with an even layer of panko breadcrumbs for added crunch.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let rest for 5 minutes before serving. Sprinkle with paprika for garnish if desired.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 13.1 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 889 mg | 68% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 487 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.
