The mac & cheese of your childhood: Just as good as you remember!

Sometimes you just need a big batch of mac and cheese.

Why?

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 ^ ^

Big batch macaroni and cheese: For those times when you need a lot of mac & cheese!

About The Recipe

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. I used cavatappi.
  • Cheese type: Use Velveeta or the generic equivalent for this recipe.

Big batch mac & cheese recipe: If you're going to make it, make a big batch!

How To Freeze Mac and Cheese

This makes a big batch (16+ 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

Reheating instructions:

  • Thaw macaroni and cheese in the fridge overnight, or on the counter for a couple of hours
  • 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.

More Mac And Cheese Recipes

Lightened up stovetop mac and cheese

Pepperoni mac and cheese

Big batch mac and cheese: Make a big batch of mac and cheese and share with your friends! Click through for recipe.

Big Batch Mac & Cheese

To save money, buy generic Velveeta cheese.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Cube cheese. Add to hot milk mixture and stir until smooth.
  4. Pour cheese mixture over cooked pasta and serve or refrigerate or freeze.

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