Mac 'n' Cheese for a Bunch Recipe
Mac 'n' Cheese for a Bunch Recipe photo by Taste of Home

Mac 'n' Cheese for a Bunch Recipe

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You'll satisfy many taste buds with this rich and comforting dish from Dixie Terry from Goreville, Illinois. Tender macaroni is covered in a creamy, homemade cheese sauce, and then topped with golden bread crumbs. A true crowd pleaser!
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:36 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 36 servings


  • 3 packages (two 16 ounces, one 7 ounces) elbow macaroni
  • 1-1/4 cups butter, divided
  • 3/4 cup all-purpose flour
  • 2 teaspoons salt
  • 3 quarts milk
  • 3 pounds sharp cheddar cheese, shredded
  • 1-1/2 cups dry bread crumbs

Nutritional Facts

1 serving (1 cup) equals 395 calories, 23 g fat (14 g saturated fat), 68 mg cholesterol, 510 mg sodium, 32 g carbohydrate, 1 g fiber, 17 g protein.


  1. Cook macaroni according to package directions until almost tender.
  2. Meanwhile, preheat oven to 350°. In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce.
  3. Transfer to three greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles.
  4. Bake, uncovered, 35-40 minutes or until golden brown. Yield: 36 servings (1 cup each).
Originally published as Mac 'n' Cheese for a Bunch in Taste of Home April/May 2007, p39

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Reviewed Sep. 7, 2014

"I followed the directions exactly and also thought it lacked a cheesy flavor. I ended up adding more salt, pepper, a bit of yellow mustard and worcesteshire sauce to try to bring out some flavors. It's to big of a batch to not use after making it. I'll make again (since I use this recipe for the football team dinners due to the large quantity it makes) but next time I'll add finely chopped onion to the butter melting process. I'm going to research a cheese with stronger flavor to work in (as suggested by another reviewer). Tip: Use the largest stock pan you have; also, don't overcook pasta as it tends to get mushy (since it absorbs the cheese liquid, and bakes). Next time I'll boil noodles just to chewy stage."

Reviewed Apr. 20, 2014

"I thought this was quite one-note (had very little depth of flavor). Definitely needs both salt and pepper. I'm thinking using 2 or even 3 kinds of cheese would also help - not sure which ones, though. An average-tasting mac'n'cheese (hence the three stars) I probably won't make again."

Reviewed Feb. 9, 2014

"This is so delicious! The only thing I change is the bread crumbs. I use crushed Ritz crackers instead."

Reviewed Nov. 20, 2009

"I am making this again for my husband's family. It was a huge success the first time I made it. I have since passed on the recipe. I give this seven stars."

Reviewed Jun. 9, 2009

"how did you cut it down"

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