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Mac ‘n’ Cheese for a Bunch

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 (1 cup each)

Ingredients

  • 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

Directions

  • Cook macaroni according to package directions until almost tender.
  • 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 until thickened, 2 minutes. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce.
  • Transfer to 3 greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles.
  • Bake, uncovered, until golden brown, 35-40 minutes.
Nutrition Facts
1 cup: 395 calories, 23g fat (14g saturated fat), 68mg cholesterol, 510mg sodium, 32g carbohydrate (5g sugars, 1g fiber), 17g protein.

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Reviews

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Average Rating:
  • Melissa
    Nov 24, 2019

    I used this recipe for my daughters sorority Thanksgiving potluck. She had to feed 30 people and I had never cooked for such a large crowd. The mac

  • muffbear74
    Jan 18, 2017

    Pretty basic mac n cheese, but a good, easy way to feed a crowd.

  • KateIowa
    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.

  • maryHodges
    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.

  • Susand5320
    Feb 9, 2014

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

  • suelynnes
    Mar 27, 2013

    No comment left

  • acangel25
    Dec 30, 2012

    No comment left

  • LISHAT
    Sep 30, 2012

    No comment left

  • hgergen
    Oct 11, 2010

    No comment left

  • krystaljoy
    Feb 1, 2010

    No comment left