10x15 Mac and Cheese Recipe for a Crowd

Mac and cheese is a classic comfort food enjoyed by many, and making a large 10×15-inch casserole ensures you can serve a crowd with ease. This recipe creates a creamy, cheesy dish that’s perfect for family gatherings, potlucks, or holiday dinners. The combination of rich cheeses and tender pasta makes it both satisfying and crowd-pleasing, while the straightforward steps make it easy to prepare in advance.

Ingredients

1 pound (16 ounces) elbow macaroni or pasta of choice
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream (optional for extra creaminess)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard (optional)
1/2 teaspoon smoked paprika (optional)
Salt and freshly ground black pepper to taste
1/2 cup panko breadcrumbs (for topping)
2 tablespoons olive oil or melted butter (for topping)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch baking dish with butter or non-stick spray.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 1 minute less than the recommended cooking time. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
Gradually pour in the milk and cream (if using), whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.

Reduce heat to low and add the Dijon mustard, smoked paprika, salt, and pepper. Stir well to combine.
Gradually add the shredded cheeses, one handful at a time, stirring until smooth after each addition. Once all cheese is incorporated, taste and adjust seasoning as needed.
Pour the cheese sauce over the cooked pasta and stir until evenly coated. Transfer the mixture into the prepared 10×15-inch baking dish, spreading it out evenly.

In a small bowl, combine panko breadcrumbs with olive oil or melted butter. Sprinkle evenly over the top of the casserole.
Bake uncovered for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from oven and let sit for 5 minutes before serving to allow the dish to set slightly.

Tips

If you prefer a creamier sauce, add an extra 1/2 cup of heavy cream or a splash of sour cream just before mixing with pasta.
For a gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blends, but note that thickening times may vary.
To make ahead, assemble the casserole without the breadcrumb topping, cover tightly, and refrigerate for up to 24 hours. Add breadcrumbs and bake when ready.

Be cautious not to overcook the pasta; it should be slightly underdone as it will finish cooking in the oven.

Serving Suggestions

This 10×15 mac and cheese pairs beautifully with a simple green salad, steamed vegetables like broccoli or green beans, or even crispy fried chicken for a hearty meal. It’s also an excellent side dish for barbecues and potlucks, offering a warm, cheesy comfort that everyone loves.

Variations

For a twist on the classic, consider adding cooked bacon bits, sautéed mushrooms, caramelized onions, or chopped jalapeños into the cheese sauce. You can also swap out the cheeses for gouda, fontina, or Monterey Jack for different flavor profiles. For a spicy kick, mix in hot sauce or diced jalapeños before baking.

Storage and Reheating

Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to an oven-safe dish, sprinkle a little extra cheese or breadcrumbs on top if desired, cover with foil, and bake at 350°F (175°C) for 15-20 minutes until heated through. For quick reheating, microwave individual portions in 30-second intervals, stirring in between, until hot. Be aware that the texture may become slightly drier after refrigeration, so adding a splash of milk or cream during reheating can help restore creaminess.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Keep in mind that thickening times may vary, so watch the sauce closely to achieve the desired consistency.

Can I prepare this dish in advance?

Absolutely. Assemble the casserole up to the point of adding the breadcrumb topping, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to serve, sprinkle the breadcrumb mixture on top and bake as directed. You may need to add an extra 5-10 minutes to the baking time to ensure it’s heated through.

What cheeses work best for this recipe?

Sharp cheddar provides a classic flavor, but you can experiment with cheeses like Monterey Jack, gouda, fontina, or Velveeta for creaminess. Combining multiple cheeses creates a richer, more complex flavor profile.

How do I prevent the cheese sauce from becoming grainy?

To avoid graininess, make sure to melt the cheese slowly over low heat and add the cheese gradually, stirring constantly. Using freshly grated cheese rather than pre-shredded varieties helps prevent anti-caking agents from affecting melting quality.

Can I add protein to this dish?

Yes, cooked bacon, shredded cooked chicken, or even cooked sausage can be mixed into the cheese sauce or folded into the pasta before baking for added protein and flavor.

Enjoy this hearty, cheesy casserole that’s perfect for feeding a crowd and adaptable to your tastes. Its creamy texture and golden topping make it a guaranteed hit at any gathering.

10×15 Mac and Cheese Recipe for a Crowd