Cooking for a large crowd? This mac and cheese recipe for 100 people is a guaranteed hit, combining creamy cheese sauce with perfectly cooked pasta. It’s straightforward to prepare in bulk and delivers comforting, cheesy goodness everyone will enjoy.
Ingredients
- 10 pounds elbow macaroni or pasta of choice
- 4 gallons (approximately 15 liters) whole milk
- 4 pounds (about 1.8 kg) sharp cheddar cheese, grated
- 2 pounds (900 g) shredded mozzarella cheese
- 2 pounds (900 g) cream cheese, softened
- 4 sticks (2 cups) unsalted butter
- 2 cups all-purpose flour
- 1 tablespoon Dijon mustard (optional)
- 2 teaspoons smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the pasta: Bring a large stockpot of salted water to a boil. Add the pasta and cook until just al dente, following package instructions. Drain well and set aside.
- Make the cheese sauce: In a very large, heavy-bottomed stockpot or a commercial-grade kettle, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes, stirring constantly to form a roux.
- Gradually add milk: Slowly pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer over medium heat, stirring frequently, until it thickens slightly (about 10 minutes).
- Add cheeses and seasonings: Lower the heat to medium-low. Add the softened cream cheese, grated cheddar, and mozzarella cheese in batches, stirring until melted and smooth. Stir in Dijon mustard, smoked paprika (if using), salt, and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce, stirring gently to coat evenly. Keep the mixture warm over low heat, stirring occasionally.
- Serve: Transfer to serving dishes or chafing dishes. Garnish with chopped parsley if desired. Serve immediately for best flavor and texture.
Tips
- Substitutions: You can swap out the cheeses for others like Monterey Jack or Gruyère for different flavor profiles. Use gluten-free pasta if needed.
- Cooking in bulk: Use large commercial kitchen equipment or multiple large pots. Stir frequently to ensure even cooking and prevent sticking.
- Cheese options: For a sharper flavor, increase the amount of aged cheddar. For a creamier texture, add a splash of heavy cream at the end.
- Preventing clumps: Whisk vigorously when adding flour and milk, and strain the sauce if lumps form.
Serving Suggestions
This large-scale mac and cheese pairs well with a fresh green salad, steamed vegetables, or crusty bread. Consider offering hot sauce, extra shredded cheese, or chopped herbs on the side for guests to customize their bowls.
Variations
- Bacon mac and cheese: Add cooked, crumbled bacon to the cheese sauce or sprinkle on top before serving.
- Spicy version: Mix in diced jalapeños or red pepper flakes for a kick.
- Vegetable add-ins: Incorporate cooked broccoli, peas, or sautéed mushrooms into the pasta before mixing with the cheese sauce.
- Baked mac and cheese: Transfer the mixture to a large baking dish, top with additional cheese and breadcrumbs, then bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Storage and Reheating
Leftover mac and cheese can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, transfer to a large pot or microwave-safe dish, add a splash of milk or cream, and heat over low to medium heat, stirring frequently until hot and creamy. For best results, reheat in small batches to prevent overcooking or drying out.
Frequently Asked Questions
Can I prepare this recipe in advance?
Yes, you can prepare the cheese sauce and cooked pasta separately a day ahead. Combine and reheat when ready to serve. For baked versions, assemble the dish and refrigerate, then bake just before serving.
How do I keep the cheese sauce from becoming grainy?
Use low to medium heat when melting the cheese and avoid boiling after adding cheese, as high heat can cause separation. Grate cheese finely for smoother melting and add cheese gradually.
What is the best pasta shape for large-scale mac and cheese?
Elbow macaroni remains classic, but other shapes like cavatappi, shells, or penne work well too, especially if you want to add extra ingredients or create a baked dish.
Can I make this gluten-free?
Absolutely. Use gluten-free pasta and ensure your cheese and other ingredients are gluten-free. The preparation method remains the same.
How do I adjust the recipe for fewer people?
Simply scale down the quantities proportionally. For smaller groups, reduce the ingredients accordingly, but keep the ratios similar for the best flavor and texture.
Is it suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as long as the cheeses used do not contain animal rennet. Check labels if you want to ensure it’s suitable for vegetarians.
Whether you’re catering a large event or preparing for a crowd, this mac and cheese recipe offers a delicious, satisfying meal that can be customized to suit your needs. With straightforward instructions and practical tips, you’ll be able to serve up a creamy, cheesy dish that everyone will love.
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