Feeding a crowd has never been easier with this baked mac and cheese scaled perfectly for 10 servings. The combination of three cheeses creates a creamy, rich sauce that clings to every elbow.
I developed this recipe after one too many holiday gatherings where the mac and cheese ran out first. The secret is a velvety sauce that bakes into a golden crust without drying out, even when serving a group.
This version uses sharp cheddar for depth, Gruyère for nuttiness, and cream cheese for extra smoothness. The result is a dish that satisfies both kids and adults at the table.
Perfect for potlucks, family dinners, or any occasion where comfort food is required. The recipe scales precisely with no guesswork involved.
Ingredients for Mac and Cheese Recipe for 10 People
Elbow macaroni and three premium cheeses create this creamy, crowd-sized baked dish for ten.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 lb | Or cavatappi for extra sauce hold |
| Unsalted Butter 🧈 | 1 cup | For roux, divided |
| All-Purpose Flour 🌾 | 1 cup | For thickening the sauce |
| Whole Milk 🥛 | 8 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 lb | Block, freshly grated |
| Gruyère Cheese 🧀 | 1 lb | Block, freshly grated |
| Cream Cheese 🧀 | 8 oz | Softened to room temperature |
| Dijon Mustard 🟡 | 2 tbsp | For depth of flavor |
| Worcestershire Sauce 🫒 | 1 tbsp | Vegetarian version required |
| Garlic Powder 🧄 | 1 tsp | For subtle seasoning |
| Onion Powder 🧅 | 1 tsp | For subtle seasoning |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | 2 cups | For golden topping |
| Fresh Parsley 🌿 | ½ cup | Chopped, for garnish |
The cheeses are the foundation here. Sharp cheddar must be block—pre-shredded contains anti-caking agents that make the sauce grainy. Gruyère adds that distinctive nutty depth; find it at Whole Foods or Specialty cheese counters. Cream cheese is non-negotiable for the velvety texture. Use full-fat everything; this isn’t the time for dietary compromises (the crowd will thank you).
No Gruyère? Fontina or Emmental melt beautifully. Out of sharp cheddar? Extra-sharp works, but avoid mild—it disappears. Need a vegetarian Worcestershire? Annie’s or Edward & Sons brands are reliable. The Dijon can be swapped for whole-grain mustard if that’s your preference. Panko not available? Crushed Ritz crackers make a fine substitute for the topping.
Assemble the dish up to a day ahead, then refrigerate (add 10 minutes to baking time if cold). Leftovers keep 4-5 days refrigerated or freeze for 3 months. The sauce thickens as it cools—stir in a splash of milk when reheating to restore that creamy consistency.
Why You’ll Love This Recipe
- Feeds a Crowd: I can make one big batch and serve all my guests without stressing over portions.
- Sharp Cheese Magic: That sharp cheddar melts into the creamiest sauce—honestly, it’s the star.
- One Pot Simplicity: I brown the butter, whisk in flour, then add milk and cheese all in the same pot.
- Leftovers for Days: Between us, it tastes even better the next day, and there’s always plenty.
Step-by-Step Instructions for Mac and Cheese for 10 People
Master the technique for a flawlessly creamy, rich dish that serves a crowd with ease.
Step 1: Cook the Elbow Macaroni Al Dente
Bring a large pot of salted water to a rolling boil. Add the 2 lb Elbow Macaroni and cook according to package instructions for 1 minute less than the recommended time for al dente. You want the pasta slightly undercooked to prevent it from turning mushy during baking.
Drain the pasta thoroughly in a colander and rinse briefly under cold water to halt the cooking process. Return the pasta to the pot and toss with a small amount of unsalted butter to prevent sticking. Cover and set aside while you prepare the cheese sauce.
Step 2: Prepare the Creamy Cheese Sauce
In a large, heavy-bottomed saucepan, melt the 1 cup Unsalted Butter over medium heat. Once melted, whisk in the 1 cup All-Purpose Flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color. This step removes the raw flour taste and builds the base for your sauce.
Gradually pour in the 8 cups Whole Milk, whisking continuously to prevent lumps from forming. Increase the heat to medium-high and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low and stir in the 8 oz Cream Cheese, 2 tbsp Dijon Mustard, 1 tbsp Worcestershire Sauce, 1 tsp Garlic Powder, 1 tsp Onion Powder, 2 tsp Salt, and 1 tsp Ground Black Pepper. Mix until the cream cheese is fully melted and the sauce is smooth.
Step 3: Incorporate the Cheeses for Maximum Flavor
Remove the saucepan from heat. Gradually add the 2 lb Sharp Cheddar Cheese and 1 lb Gruyère Cheese, stirring after each addition until fully melted and incorporated. This gradual addition prevents the sauce from becoming grainy or separating. The combination of sharp cheddar and nutty Gruyère creates a depth of flavor that’s rich and complex.
Taste the sauce and adjust the seasoning if necessary. If the sauce seems too thick, thin it with a splash of the reserved pasta water. The goal is a velvety, pourable consistency that will coat every piece of pasta evenly.
Step 4: Combine and Top with Panko Breadcrumbs
Add the cooked Elbow Macaroni to the cheese sauce and fold gently until every piece is uniformly coated. Transfer the mixture to a large baking dish, spreading it evenly with a spatula.
In a small bowl, mix the 2 cups Panko Breadcrumbs with a small amount of melted unsalted butter to moisten. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down lightly to adhere. This topping will bake into a crisp, golden crust that contrasts beautifully with the creamy pasta beneath.
Step 5: Bake to Golden Perfection and Garnish
Preheat your oven to 375°F. Bake the mac and cheese uncovered for 20-25 minutes, or until the top is golden brown and the edges are bubbling. For an extra crispy topping, broil for the last 2-3 minutes, watching closely to avoid burning.
Remove from the oven and let it rest for 5-10 minutes to allow the sauce to set slightly. Sprinkle the 0.5 cup Fresh Parsley over the top just before serving to add a pop of color and freshness. Serve warm, ensuring every portion has a share of the crispy topping.
Pro Tips For Making Mac And Cheese Recipe For 10 People
- Cook Pasta Al Dente: Boil the elbow macaroni for 1 minute less than the package says—it’ll finish cooking in the oven and won’t turn to mush under all that cheese.
- Grate Your Own Cheese: Skip the pre-shredded stuff and grate the sharp cheddar yourself; the anti-caking agents in bagged cheese make the sauce gritty, and fresh grated melts like a dream.
- Temper the Milk: Warm the whole milk slightly before adding it to your roux—cold milk can shock the mixture and leave you with a lumpy, broken sauce.
- Rest Before Serving: Let the mac and cheese sit for 5-10 minutes after baking so the sauce thickens and sets—this keeps it from sliding off the plate like a sad, cheesy puddle.
Best Sauces and Condiments for mac and cheese recipe for 10 people
Hot Sauce Boost
Add a dash of Frank’s RedHot or Cholula for a spicy kick that cuts through the richness. I like 1 tsp per serving on the side so guests can adjust heat to taste. This Boston trick works wonders at my family gatherings. 🔥
Herb-Infused Oils
Drizzle with truffle oil or garlic-infused olive oil before serving for an elegant touch. Just 1-2 tbsp over the whole dish adds depth without overpowering the cheese flavors.
Crunchy Toppings
Sprinkle with crushed Ritz crackers or toasted breadcrumbs for extra texture. I often add ¼ cup of either right before serving for that satisfying crunch.
Fresh Herb Garnish
Beyond parsley, try chopped chives or thyme leaves for a fresh finish. About 2 tbsp of either adds color and brightness that balances the creamy dish. 🌿
Acidic Balance
A squeeze of lemon juice or apple cider vinegar brightens the richness. Start with 1 tbsp over the whole dish and adjust—this is my secret for making flavors pop.
Nutrition Facts
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time if cold.
What’s the best pasta shape for this?
Cavatappi or elbows work best—their ridges hold sauce perfectly. Avoid long pasta like spaghetti for even distribution.
How do I prevent a grainy cheese sauce?
Always use block cheese (not pre-shredded) and add it gradually off heat. Pre-shredded contains additives that can cause clumping.
Can I use a different cheese?
Swap Gruyère for Fontina or Emmental. For cheddar, extra-sharp works but avoid mild—it lacks flavor depth.
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