Big Batch Mac & Cheese
If you need a really big batch of mac & cheese to feed a crowd, look no further.
Sometimes you just need a big batch of mac and cheese.
If you’re going to go through the work of making ridiculously creamy, cheesy, homemade macaroni and cheese – you might as well make a lot of it!
Here are some scenarios in which you might need a large batch (16+ servings) of macaroni and cheese
- You’re entertaining guests
- You’re cooking for a bunch of hungry kids
- You’re making a dish for a potluck or picnic
- You’re making meals for new parents, neighbors or friends
- You’re meal prepping and freezing for future meals (this mac & cheese freezes well!)
- All of the above ^ ^
About The Recipe: Mac & Cheese For a Crowd
First things first, there’s nothing fancy about this mac & cheese:
- It’s not topped with anything crunchy
- It doesn’t contain bacon or pancetta
- It’s not baked – it’s all made on the stovetop
But make no mistake – this macaroni and cheese is ridiculously delicious. It’s the macaroni and cheese of your childhood – in the best possible way.
The best part? The cheese to pasta ratio is tilted in the cheese direction.
Tips For Making a Large Batch Of Macaroni And Cheese
- When you’re cooking the pasta, use a stock pot or other large pot. If you don’t have a large pot, cook the pasta in two separate batches.
- Use a really large pot to make the cheese sauce.
- Place in smaller containers to refrigerate or freeze or deliver to friends.
- Pasta type: Use your favorite type of pasta – any kind will work. I used cavatappi.
- Cheese type: Use Velveeta or the generic equivalent for this recipe.
How To Freeze Mac and Cheese
This makes a big batch (16+ small servings), so if you want to freeze for future use, follow these tips:
- Let mac and cheese completely cool before freezing
- Place mac and cheese into appropriately sized freezer bags or an airtight container
- Freeze for up to two months
- Thaw macaroni and cheese in the fridge overnight, or on the counter for an hour or so
- Place in a microwave-safe bowl and mix in a splash of milk or half-and-half. Cover with a paper towel.
- Heat on high for 1 minute and stir. Heat for another minute and stir again.
- If the mac and cheese isn’t hot yet, continue heating on high, 30 seconds at a time, until hot.
You can also reheat it on the stovetop. Place in a kettle, add a splash or milk or half-and-half, and heat on low, stirring, until hot.
More Mac And Cheese Recipes
- 2 pounds dried pasta (your choice - I used cavatappi)
- 1 stick butter (1/2 cup)
- 1/2 cup flour
- 1 quart (4 cups) half and half or whole milk
- 2 16-ounce packages Velveeta cheese
- 2 tablespoons whole grain mustard
- 2 teaspoons garlic powder
- 2 teaspoons hot sauce
- Salt and pepper
- Find a large stock pot big enough to hold two pounds of pasta. Cook pasta in salted according to package directions. Drain and set aside.
- To make cheese sauce: Heat butter in a LARGE heavy-bottom saucepan over medium heat. Once butter is melted, whisk in flour. Slowly whisk in half-and-half until smooth and hot. Stir in mustard, hot sauce, and spices.
- Cube cheese. Add to hot milk mixture and stir until smooth.
- Pour cheese mixture over cooked pasta and serve or refrigerate or freeze.