Irresistible Baked Mac and Cheese for a Crowd

Here is my go-to baked mac and cheese recipe that feeds a crowd, with a creamy cheese sauce, tender pasta, and a golden breadcrumb topping that everyone will love.

This mac and cheese is what I bring to every potluck and family gathering. It disappears fast, so I always make extra because people come back for seconds. There’s something about homemade mac and cheese that just hits different than the boxed stuff, you know?

What Kind of Cheese Should I Use?

This recipe calls for a mix of Gruyère and cheddar, which gives you the best of both worlds – the nutty, complex flavor of Gruyère and the classic sharp taste of cheddar. If Gruyère is hard to find or outside your budget, you can substitute it with Swiss cheese or even more cheddar, though you’ll miss some of that rich, sophisticated flavor. For the cheddar, go with a sharp or extra-sharp variety to really make the cheese flavor pop through all that pasta. Make sure to buy block cheese and shred it yourself rather than using pre-shredded – it melts much better and creates a creamier texture since it doesn’t have those anti-caking agents.

Options for Substitutions

This crowd-pleasing mac and cheese is pretty forgiving when it comes to swaps:

• Gruyère cheese: Gruyère can be pricey, so feel free to substitute with Swiss cheese, fontina, or even more sharp cheddar. The key is using good melting cheeses that won’t get grainy.
• Elbow macaroni: While elbows are classic, you can use shells, cavatappi, or rotini – just pick a pasta shape with nooks and crannies that will hold onto all that cheesy goodness.
• Evaporated milk: If you don’t have evaporated milk, you can use heavy cream or whole milk instead. With regular milk, you might need to add an extra egg to help the custard set properly.
• Sour cream: Greek yogurt works as a great substitute for sour cream and adds the same tangy flavor. You could also use cream cheese (about 4 ounces) for extra richness.
• White pepper: Regular black pepper works just fine if you don’t have white pepper on hand. The flavor difference is minimal in this recipe.
• Cayenne pepper: Skip the cayenne if you’re serving kids or those who don’t like heat. You could also substitute with a pinch of hot sauce mixed into the cheese mixture.

Watch Out for These Mistakes While Baking

The biggest mistake with baked mac and cheese is overcooking the pasta initially – since it continues to cook in the oven, you want to undercook the elbow macaroni by about 2 minutes so it doesn’t turn mushy in the final dish. Another common error is not letting the beaten eggs come to room temperature before mixing them in, which can cause them to scramble when they hit the warm pasta and cheese mixture. To get that perfect creamy texture, make sure to fold the cheese into the pasta while it’s still warm but not piping hot, and don’t skip the resting time after baking – let it sit for 10-15 minutes so the custard can set properly. Finally, keep an eye on the top during baking and cover with foil if the paprika starts browning too quickly, since you want the inside to cook through without burning the surface.

What to Serve With Baked Mac and Cheese?

This rich and cheesy mac and cheese is perfect as a side dish for barbecue favorites like pulled pork, grilled chicken, or smoky ribs. Since it’s already pretty indulgent, I like to balance it out with something fresh and crisp like coleslaw or a simple green salad with a tangy vinaigrette. For a complete comfort food spread, serve it alongside cornbread and some steamed green beans or roasted broccoli. You can also make it the star of the show by adding some crispy bacon bits on top and serving it with a side of garlic bread for the ultimate cozy meal.

Storage Instructions

Refrigerate: Leftover mac and cheese keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all those cheesy flavors have had time to meld together. Just cover it tightly with foil or plastic wrap to prevent it from drying out.

Freeze: This recipe freezes like a dream, which is perfect since it makes such a big batch! Cut it into portions and wrap tightly in foil, then pop in freezer bags for up to 3 months. You can even freeze individual servings in small containers for easy weeknight dinners.

Reheat: To bring back that creamy goodness, reheat in a 350°F oven covered with foil for about 20-30 minutes until heated through. If it seems a bit dry, splash in a little milk or cream before reheating. For frozen portions, thaw overnight in the fridge first, then reheat the same way.

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 110-125 g
• Fat: 210-230 g
• Carbohydrates: 235-255 g

Ingredients

For preparing the dish:

• 3 tbsp butter (softened to room temperature)

For the macaroni and cheese:

• 12 oz evaporated milk (I use Carnation brand)
• 1 lb elbow macaroni
• 1/4 tsp white pepper
• 8 oz cheddar cheese (I prefer sharp cheddar for depth of flavor)
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 8 oz Gruyere cheese (freshly shredded for best melt)
• 1/2 cup sour cream
• 5 large eggs, beaten
• 4 oz butter (melted and cooled slightly)

For the topping:

• 4 oz reserved cheese mixture
• Paprika, to sprinkle (adds color and a hint of spice)

Step 1: Prepare the Oven and Casserole Dish

• 3 tbsp butter, softened

Preheat your oven to 350°F (the temperature in the original recipe seems unusually low at 35°F, so 350°F is a standard temperature for baked macaroni and cheese).

Butter the bottom and sides of a 13×9-inch casserole dish with the softened butter to prevent sticking and add flavor.

Step 2: Cook the Macaroni

• 1 lb elbow macaroni

Bring a large pot of salted water to a boil.

Add the elbow macaroni and cook according to the package directions until al dente.

Once the macaroni is cooked, drain it thoroughly to prevent excess water in the casserole.

Step 3: Mix and Reserve the Cheeses

• 8 oz Gruyère cheese, shredded (2 cups)
• 8 oz cheddar cheese, shredded (2 cups)
• reserved cheese mixture (1 cup, 4 oz)

In a bowl, combine the shredded Gruyère and cheddar cheeses.

Measure out 1 cup (about 4 ounces) of the cheese mixture and set it aside to use as the topping later.

Step 4: Assemble the Macaroni and Cheese Layers

• cooked elbow macaroni (from Step 2)
• combined cheese mixture, minus reserved cup (from Step 3)

Begin layering the casserole by distributing one-third of the cooked macaroni (from Step 2) evenly on the bottom of the prepared casserole dish.

Sprinkle half of the combined cheese mixture (from Step 3), minus the reserved cup, over the macaroni.

Repeat with another third of the macaroni, followed by the remaining cheese, and finish with the last third of the macaroni on top.

Step 5: Make and Add the Custard Mixture

• 4 oz butter (1 stick), melted
• 1/2 cup sour cream
• 5 large eggs, beaten
• 1 can (12 oz) evaporated milk
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 1/4 tsp cayenne pepper

In a medium bowl or large measuring cup, whisk together the melted butter, sour cream, beaten eggs, evaporated milk, salt, white pepper, and cayenne pepper until smooth.

Slowly pour this custard mixture evenly over the layered macaroni and cheese in the casserole dish.

I like to tap the dish gently on the counter to help the custard settle evenly through the layers.

Step 6: Top and Bake

• reserved cheese mixture (1 cup, 4 oz from Step 3)
• paprika, to sprinkle

Sprinkle the reserved cup of cheese (from Step 3) evenly over the top of the casserole.

Dust the top with paprika for color and extra flavor.

Bake, uncovered, in the preheated oven for 30 to 45 minutes, until the cheese top is golden and crusty and the sauce beneath is bubbly.

Step 7: Rest and Serve

Once the macaroni and cheese is done baking, remove it from the oven and let it stand for 10 minutes before serving.

This helps the casserole firm up and makes it easier to slice and serve.

For a little twist, I sometimes sprinkle extra paprika or fresh herbs for garnish before serving.