Go Back
–+ servings
Big batch of mac and cheese for a crowd on a spoon above a roaster full of macaroni
Print

Mac and Cheese For A Crowd

Creamy and delicious this easy recipe for Mac and Cheese For A Crowd can be made in a roaster or large crock pots.
Course Side Dish
Cuisine American
Keyword Mac and Cheese For A Crowd
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 50 servings
Calories 383kcal
Author Jennifer Osterholt

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.
    3 pounds elbow macaroni
  • 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.
    1/2 cup vegetable oil, 3 sticks butter
  • Add milk, evaporated milk and salt. Stir well and turn roaster to 200°F.
    4 1/2 cups milk, 72 ounces evaporated milk, 2 tablespoons Kosher salt
  • Cut Velveeta cheese into cubes and stir into milk and pasta mixture.
    72 ounces Velveeta cheese
  • Cover and cook for 45 minutes to an hour; stir well.
  • Stir in shredded cheddar cheese.
    2 pounds sharp 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.

Nutrition

Calories: 383kcal | Carbohydrates: 31g | Protein: 19g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1142mg | Potassium: 374mg | Fiber: 1g | Sugar: 9g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 504mg | Iron: 1mg