Creamy and delicious this easy recipe for Mac and Cheese For A Crowd can be made in a roaster or large crock pots. A combination of cheddar and Velveeta cheeses makes this side dish irresistible!
If you are planning a party also check out our popular Fruit Salad for a Crowd recipe.
Mac and Cheese for a Crowd Recipe
This big batch recipe of easy and creamy Mac and Cheese is perfect for crowds at graduation parties, family reunions, holidays, church carry-ins or weddings.
With inspiration from our Crock Pot Mac and Cheese and Velveeta Sells and Cheese recipe that are super popular on Pinterest, this roaster recipe for a crowd of 50 – 100 is equally delicious! People rave about how good this recipe is.
I like to make it with our Ham In A Roaster. I’ve seen teenage boys heap their plate with this homemade mac and cheese and then pile it high with bbq pork. The pasta also goes great with sliders or smoked meat!
No roux required, just cook the pasta, add ingredients and stir several times to get a fantastic warm side dish.
After hearing how many people love our Cheesy Potatoes for a Crowd, Macaroni Salad for a Crowd and Green Beans for a Crowd, I knew this classic needed shared.
Ingredients Needed:
- Elbow macaroni or small shells
- Vegetable oil
- Butter
- Milk
- Evaporated milk
- Kosher salt
- Velveeta cheese
- Cheddar cheese
Make Ahead Mac & Cheese
The pasta can be cooked to al dente with the vegetable oil and butter stirred in. Store in a roaster liner or crock pot liner in the refrigerator for up to 2 days ahead of time.
For me the biggest challenge with making this ahead of time is finding the space in the fridge, so be sure to plan accordingly.
Allow additional cooking time for the pasta to warm up before the cheese can start to melt. Otherwise the directions can be resumed.
Be aware not to over cook the pasta or pile it too high as it can become smashed during the storage project. Also stir the butter and oil in very well to prevent the noodles from sticking together.
Macaroni and Cheese for 50
It takes about 3 pounds of pasta with more cheese, milk and butter to feed 50 people
This recipe can be doubled to feed 100 people. Be sure to use a large roaster with plenty of room to stir for the bigger batch.
Recipe Tips & Tricks
- Small shells also work well in this recipe.
- The consistency of this mac and cheese will continue to change over time and as heat is applied; if it seems to runny keep cooking on low until it firms up.
- I find it easier to make double batches in multiple 7 or 8 quart crock pots than a roaster as there seems to be more variation in temperature and heating in a roaster.
- Use plenty of non-stick spray, plan to soak the roaster and have SOS pads ready to scrub the roaster pan clean.
- This recipe also tastes great with Velveeta only, but the cheddar does add so much more cheesy flavor.
- Have a firm, strong, long handled spoon ready to stir and serve the macaroni.
- An extra cup or two milk or can of evaporated milk can be added mid way through cooking if the mixture is getting too thick too soon. Stir well when adding!
How to Make Macaroni and Cheese in a Roaster
Cook pasta in heavily salted boiling water to al dente. Drain and pour into a generously greased roaster.
Add vegetable oil and cut sticks of butter into pats. Spread slices or pats of butter over top of the pasta and stir.
Add milk and cans of evaporated milk to the roaster and stir well.
Use a board scraper or large knife to cut process cheese into cubes. Sprinkle cubes over top of the macaroni in the roaster.
Stir up all that beautiful cheese!
Set roaster to 200°F. Cover and let cook for 45 minutes to 1 hour. Stir well.
Keep a small plate or dish nearby to rest your spoon on. Stirring often is the key to success in this recipe!
Sprinkle cheddar cheese over the top and stir well.
Total cook time will be 2 to 2 1/2 hours. Stir every 30 to 45 minutes with special attention given to the corners, sides and bottom of the roaster.
When macaroni is close to being done or reaches your desired consistency turn roaster off if serving immediatley.
Turn to keep warm or the lowest setting possible and stir every 15 minutes if mac and cheese won’t be served for a while.
More Easy Big Batch Recipes:
Big Batch of Homemade Brownies is a great recipe to feed a lot of people and use up extra eggs.
Our Egg & Sausage Casserole can also feed a lot of people and is fairly easy to prep for.
Our Alfredo Spaghetti is another great option to feed a big group at a party.
Banana Pudding For A Crowd has a dreamy vanilla pudding based filling that makes it so popular!
Mac and Cheese For A Crowd
Ingredients
- 3 pounds elbow macaroni uncooked
- 1/2 cup vegetable oil
- 3 sticks butter
- 4 1/2 cups milk
- 72 ounces evaporated milk
- 2 tablespoons Kosher salt
- 72 ounces Velveeta cheese
- 2 pounds sharp cheddar cheese
Instructions
- Cook macaroni in an extra large stock pot of boiling water. Cook to al dente and drain.
- Generously coat a roaster pan with non-stick cooking spray and add pasta.
- Add vegetable oil and slices of butter to the pasta and stir well.
- Add milk, evaporated milk and salt. Stir well and turn roaster to 200°F.
- Cut Velveeta cheese into cubes and stir into milk and pasta mixture.
- Cover and cook for 45 minutes to an hour; stir well.
- Stir in shredded cheddar cheese.
- Continue to cook covered and stir every 20 – 30 minutes.
- Continue cooking until firm, about 2 hours total. Turn to keep warm to serve and continue to stir well.
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Could you please let me know what your serving size is? thank you so much.
Hey There! So the consistency and size of the pasta changes throughout the cooking process as it absorbs more liquid….so the amount of mac and cheese will slowly increase for a certain time period. I use a large serving spoon and estimate 1/2 cup servings…but as you know there’s a lot of variability in the size of the spoon, how full the spoon is, etc.
Hope this recipe helps 🙂
What size roaster pan is needed for 100 servings?
Thanks!
Hey There! I use a 22 quart roaster for this recipe. Hope you enjoy 🙂
Does this get creamy or stay on the runny side? Seems like a lot of milk in the recipe unless it mostly cooks down with the cheese. Looking forward to trying it this weekend!
Hey There! Great question – it starts runny and with stirring and continuing to cook it will slowly move to creamy and then slowly continue to firm up.
Not sure how many people you have to cook for, but I do find this crock version easier to double in a big crock pot. Hope you enjoy!
~Jennifer
Can you make a smaller batch in the roaster – for 25? Does this freeze well?
Hey There! I would recommend making a double batch of this crock pot version for 25 people. The consistency does change a bit after freezing, but it’s still good.
Hope you enjoy!
To clarify, a double batch, 100 servings (and 6 lbs of pasta) would fit in a 22 qt roaster? Thanks!
Hey There! I have only made 3 pounds of pasta in the roaster. I do know being able to stir well is important. I would be more comfortable cooking in two roasters and then filling one to serve out of. Hope you enjoy the recipe 🙂
Can this be made in a slow cooker
Yes! I actually prefer the slow cooker for ease of use. I like to use a large 7 or 8 quart and double this recipe https://plowingthroughlife.com/crock-pot-mac-and-cheese-farmhouse-style/. I just developed the really large version as I know some people prefer to use a roaster. Hope you find one that works well for you 🙂
I want to make this for a graduation reception. Would it work to make it ahead of time, bag it up and then put it back in to warm before the reception starts?
Hey There! I think the best case for making ahead is cooking your pasta ahead of time and stirring in the oil. Then making it in multiple double batches in crock pots like I’ve tested with this recipe: https://plowingthroughlife.com/crock-pot-mac-and-cheese-farmhouse-style/
I have reheated some because it was extra and it tastes fine, but the quality does decrease a bit with reheating. Hopefully you find an option that fits your schedule and budget! Thanks for looking at our site 🙂
Just did a trial run for graduation. My husband is a volunteer on the local fire department. I made a batch in the roaster for their monthly meeting and it turned out good. I did add more milk as it cooked and I think it would be ready to serve in 2 hours.
Hey There! So glad you did a test run to determine how to make the recipe work best for you and super happy you enjoyed it! I hope your party goes great 🙂 Congrats on the graduation!! ~Jennifer
Can this recipe be baked in the oven in large foil pans as opposed to a roaster. I don’t have 2 roasters to make this for 100.
If so, what temp and cook times would you recommend? Any other adaptations?
Thanks!
Hey There! I haven’t tested this recipe in the oven, but I assume it would work if monitored closely. I do like to make double batches in a crock pot https://plowingthroughlife.com/crock-pot-mac-and-cheese-farmhouse-style/ hopefully between these two links you’ll have enough tips to make this a success! Hope you enjoy 🙂
I made this as a side for my son’s high school graduation party this year. We also had boneless/traditional wings, watermelon and brownies – all his favorites. The mac & cheese was amazing! I was looking for a mac & cheese recipe that fed lots of people and was creamy and this one did not disappoint. It was very simple to throw together and doesn’t have a roux that you have to make that can be a little time consuming. This recipe also reheats great. It doesn’t turn oily or clumpy when reheated. My friend will also be using this recipe for summer camps that she cooks for. Thank you.
Thanks so much for taking time to share these kinds words! So glad the recipe works well for you!
Very good. I used whole milk and heavy whipping cream. Cheddar and colby jack cheese. It’s a crowd favorite!
This was a huge hit at the graduation party I took it to. It was so cheesey and the perfect consistency. I don’t like a dry Mac and cheese and this definitely wasn’t. One of the best I’ve made thus far. Thank you for this recipe.
My church was selling pulled pork sandwiches and coleslaw at a fair they have every September. It really bothered me that they weren’t going to offer Mac and cheese as a side. I came to Pinterest to find a recipe for Mac and cheese for a crowd and this recipe was the first to come up and I’m glad it was. It looked fairly simple to make and made 50 servings so I went with it. It was a hit and we sold out before 12:00 pm. Everyone loved it, including me and I’m pretty picky when it comes to Mac and cheese. The church is already talking about me making it again next year!