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.
- Elbow macaroni or small shells
- Vegetable oil
- 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.
Leftovers And Reheating Instructions
When cooking for a crowd we always have some extra plastic containers to store leftovers since we never know how much will be eaten.
Storing in smaller containers with a few servings makes defrosting and reheating easier.
We do add milk and stir often while reheating in the oven if the macaroni and cheese needs a bit more moisture. Our family eats leftovers and enjoys them just fine, but this recipe does have the highest quality the first time it is prepared.
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
- 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
- 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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