Macaroni And Cheese Recipe For 100: Crowd-Pleasing Creaminess For Large Gatherings

Feeding a crowd of 100 requires precision, especially when making a dish as beloved as creamy macaroni and cheese. This recipe scales perfectly while maintaining the rich, velvety texture that makes it a universal favorite.

I’ve tested this method at large gatherings, ensuring every batch comes out smooth and consistent. The key is using a large stock pot and working in batches to avoid clumping or uneven cooking.

What you’ll serve is a creamy, cheesy masterpiece that satisfies even the pickiest eaters. The sauce clings to every elbow macaroni, and the golden topping adds just the right crunch.

Whether for a community event or family reunion, this dish delivers comfort in every bite. Let’s get started.

Ingredients for Macaroni and Cheese Recipe for 100

Big batch, bigger flavor. These pantry staples and cheese blocks feed a hundred beautifully.

The cheese is everything here. Sharp cheddar from Costco or Sam’s Club gives you the best value for bulk—avoid pre-shredded (it doesn’t melt as smoothly). American cheese (like Land O’Lakes) is non-negotiable for that velvety texture. For the Parmesan, Parmigiano-Reggiano wedges from a restaurant supply store are your best bet. The pasta? Barilla elbow macaroni holds up perfectly to large quantities without turning mushy.

No whole milk? Half-and-half at double the quantity works, but whole is ideal. Short on cheddar? Colby or Monterey Jack at a 1:1 swap. The Dijon mustard might seem small, but it’s doing heavy lifting—Grey Poupon is the go-to. For the topping, swap panko for crushed cornflakes or Ritz crackers if needed. The garlic and onion powders? Freshly minced at half the amount if you’re in a pinch.

Store uncooked pasta and cheese in a cool, dry place until ready to use. The finished dish holds at 160°F for up to 2 hours in chafing dishes. Leftovers? They’ll keep 3-4 days in the fridge, but honestly, there won’t be any (trust me on this one).

Step-by-Step Instructions for Macaroni and Cheese for 100

Here’s my tested method for scaling up this classic without sacrificing any of that signature creaminess.

Step 1: Cook the Elbow Macaroni to Al Dente

Bring a massive stockpot of water to a rolling boil—you’ll need enough to comfortably fit the 25 lb Elbow Macaroni. Salt the water generously with about ½ cup Salt from your measured amount. The water should taste like the sea.

Add the macaroni and cook until it’s just al dente—about 1-2 minutes less than the package suggests. You’ll finish cooking it in the sauce, so this prevents it from turning mushy. Drain immediately in a colander, but don’t rinse—you want that starch to help the sauce cling.

Spread the drained pasta on sheet pans to cool slightly. This stops the cooking process and prevents clumping while you prepare the sauce.

Step 2: Create the Roux Base for Maximum Creaminess

In a commercial-sized pot or split between two large pots, melt the 5 lb Unsalted Butter over medium heat. Once foaming subsides, whisk in the 4 lb All-Purpose Flour all at once. This creates your roux—the foundation for the creamy sauce.

Cook the roux for 3-4 minutes, stirring constantly, until it turns a light golden color and emits a nutty aroma. This step cooks out the raw flour taste and builds depth. Don’t let it brown too much or your sauce will taste toasted rather than creamy.

Slowly pour in the 10 lb Whole Milk and 5 lb Heavy Cream, whisking vigorously to prevent lumps. The mixture will thicken as it heats—keep stirring until it coats the back of a spoon.

Step 3: Melt and Incorporate the Cheeses

Reduce heat to low and begin adding the cheeses gradually. Start with the 30 lb Sharp Cheddar Cheese and 10 lb American Cheese, stirring until each addition is fully melted before adding more. The American cheese ensures a smooth, velvety texture.

Once those are incorporated, stir in the 5 lb Parmesan Cheese, 1 cup Dijon Mustard, 0.5 cup Garlic Powder, 0.5 cup Onion Powder, remaining 0.5 cup Salt, and 0.5 cup Ground Black Pepper. Taste and adjust seasoning if needed—this is your moment to perfect the flavor.

The sauce should be thick but pourable. If it’s too stiff, whisk in a splash of milk to loosen it. Remember, the pasta will absorb some liquid as it finishes cooking in the sauce.

Step 4: Combine Pasta and Sauce

Add the cooked elbow macaroni to the cheese sauce in batches, stirring gently to coat every piece evenly. If working in multiple pots, divide the pasta and sauce evenly to maintain consistency across all batches.

Fold everything together until the pasta is fully saturated with that rich, cheesy goodness. Let it sit for 5 minutes off the heat—this allows the pasta to absorb the sauce and the flavors to meld together beautifully.

Step 5: Add the Crispy Topping and Bake

Transfer the macaroni and cheese to large baking pans. In a bowl, mix the 4 lb Panko Breadcrumbs with the 2 lb Melted Butter until evenly coated. Sprinkle this mixture over the top of the pasta in an even layer.

Bake in a 375°F oven for 15-20 minutes until the topping is golden brown and the edges are bubbling. For large quantities, you may need to bake in batches. Let rest for 10 minutes before serving to allow the sauce to set slightly.

Perfect Pairings for This Dish

Side Dish Stars

A crisp green salad with tangy vinaigrette cuts through the richness perfectly. I toss romaine hearts from the farmers market with a simple 3:1 olive oil to lemon juice ratio. The acidity refreshes the palate between bites of cheesy goodness. 🥗

Protein Pairings

For heartier meals, serve with fried chicken tenders or barbecue pulled pork. The contrast of textures creates a satisfying plate. I’ve found that 1.5 lb of protein per 25 servings keeps the ratio balanced without overwhelming the star of the show.

Vegetable Sides

Steamed broccoli florets or roasted Brussels sprouts add color and nutrition. Toss 10 lb of veggies with olive oil, salt, and pepper, then roast at 400°F for 20 minutes. Their earthy flavors complement the creamy pasta beautifully.

Bread Basket

Warm dinner rolls or garlic bread are perfect for soaking up any leftover sauce. I pick up fresh baguettes from my neighborhood bakery and slice them just before serving. A sprinkle of Parmesan on top takes it to the next level.

Drink Pairings

Offer iced tea or lemonade to balance the richness. For adults, a crisp Sauvignon Blanc or light lager beer cuts through the creaminess. I always keep both options available at large gatherings. 🍷

Dessert Follow-Up

End with fruit salad or mini cupcakes for a sweet finish. The lightness of fresh fruit cleanses the palate, while cupcakes satisfy any lingering sweet cravings. I’ve found 1 cupcake per person is just the right amount.

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