Special Mac and Cheese for a Crowd
Creamy, cheesy, and irresistibly indulgent, this Special Mac and Cheese for a Crowd is the ultimate comfort food designed to please a big gathering. Perfectly cooked elbow macaroni is folded into a rich, velvety cheese sauce made with a blend of sharp cheddar, nutty Gruyère, Parmesan, and cream cheese, delivering layers of luxurious flavor in every bite. Elevated with a touch of Dijon mustard, paprika, and garlic powder, this dish boasts a gourmet twist on a classic favorite. Topped with golden, crispy panko breadcrumbs for the perfect crunchy contrast, this baked mac and cheese recipe is a guaranteed crowd-pleaser at potlucks, holidays, or family dinners. Easily serving 12, it's both generous and impressive, making it the go-to dish for gatherings large or small.
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Recipe Information
Ingredients
- 2 pounds elbow macaroni
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 8 cups whole milk
- 4 cups heavy cream
- 6 cups sharp cheddar cheese, shredded
- 4 cups Gruyère cheese, shredded
- 2 cups Parmesan cheese, grated
- 8 ounces cream cheese, softened
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish or two medium-sized ones and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni until slightly undercooked, about 1 minute less than the package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue stirring until the mixture thickens, about 5-7 minutes.
Turn down the heat to low, and slowly stir in the shredded cheddar, Gruyère, and Parmesan cheeses, one handful at a time, until fully melted.
Add the softened cream cheese, Dijon mustard, paprika, garlic powder, salt, and black pepper. Stir until smooth and well combined.
Add the cooked macaroni into the cheese sauce and stir until fully coated.
Transfer the mac and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 11.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1121 mg | 86% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 463 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.
