Mac And Cheese Recipe For 10 People: Crowd-Pleasing Creamy Bake

Feeding a crowd doesn’t mean sacrificing quality, and this baked mac and cheese proves it. I developed this recipe after one too many dry, bland batches at family gatherings.

The secret is a creamy cheese sauce that starts with a proper roux and uses a blend of cheddar and Gruyère for depth. The pasta cooks al dente before baking to prevent mushiness in the final dish.

What emerges from the oven is a golden, bubbling casserole with a crisp breadcrumb topping and sauce that coats every noodle. It serves 10 people with generous portions, and the leftovers reheat beautifully.

Perfect for potlucks, holidays, or any time you need to feed a group. This delivers on the promise of comfort food at scale.

Ingredients for Mac and Cheese Recipe for 10 People

Pantry raid plus a quick cheese counter stop. Nothing exotic here.

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The cheese blend is non-negotiable. Sharp cheddar gives that classic mac flavor, while Gruyère adds nutty depth—skip the pre-shredded (it clumps). I grab blocks from Costco for big batches like this, but any grocery store deli counter works. For the pasta, elbow macaroni holds sauce best, but cavatappi or shells are solid backups (just don’t overcook).

No Gruyère? Fontina or Monterey Jack melt similarly. Whole milk is ideal, but 2% in a pinch—just don’t go lower. Panko gives the best crunch, but crushed saltines or Ritz work if that’s what’s in the cabinet. For extra richness, swap 1 cup milk for 1 cup heavy cream. The Dijon and dry mustard? Don’t skip them—they cut through all that cheese.

Bake and cool completely before refrigerating—keeps 3-4 days in the fridge. Freezes for 3 months (thaw overnight before reheating). Leftovers taste even better once flavors meld (add a splash of milk when reheating).

Step-by-Step Instructions for Mac And Cheese

Here’s how to nail that ultra-creamy texture with a perfect crispy topping every time.

Step 1: Cook the Elbow Macaroni to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 2 lb Elbow Macaroni and cook for 1 minute less than the package instructions—you want it slightly underdone because it’ll finish cooking in the oven. Stir occasionally to prevent sticking.

Drain the pasta in a colander but don’t rinse it. You want that starchy surface to help the cheese sauce cling. Give it a quick shake to remove excess water, then set aside. This step ensures your mac and cheese won’t turn mushy after baking.

Step 2: Make a Smooth, Velvety Cheese Sauce

In the same pot (no need to clean it), melt the 1 cup Unsalted Butter over medium heat. Once melted, whisk in the 1 cup All-Purpose Flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells slightly nutty.

Gradually pour in the 6 cups Whole Milk, whisking continuously to prevent lumps. Add the 2 tbsp Dijon Mustard, 2 tsp Garlic Powder, 2 tsp Onion Powder, 2 tsp Salt, 1 tsp Black Pepper, and 1 tsp Dry Mustard. Bring to a gentle simmer, then reduce heat to low.

Stir in the 3 lb Sharp Cheddar Cheese and 1.5 lb Gruyère Cheese, a handful at a time, allowing each addition to melt completely before adding more. The sauce should be thick, smooth, and coat the back of a spoon.

Step 3: Combine Pasta and Sauce

Add the drained elbow macaroni to the cheese sauce and stir until every piece is fully coated. You want the pasta to absorb some of that creamy goodness. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Let it sit for 5 minutes off the heat. This allows the pasta to soak up more of the sauce, ensuring every bite is packed with cheesy flavor. Stir once more before transferring to a baking dish to make sure nothing stuck to the bottom.

Step 4: Add the Crispy Topping and Bake

Transfer the macaroni and cheese to a greased 9×13-inch baking dish. In a small bowl, mix the 2 cups Panko Breadcrumbs with the 0.5 cup Parmesan Cheese. Sprinkle this evenly over the top of the mac and cheese, pressing down lightly so it adheres.

Bake at 375°F for 20-25 minutes until the top is golden brown and the edges are bubbling. For extra crispiness, broil for 1-2 minutes at the end, but watch it closely to avoid burning. Let it rest for 10 minutes before serving—this helps it set and makes it easier to portion.

Regional Styles of These Flavors

New England Style

In my Boston kitchen, we keep it classic with a sharp cheddar focus. I use Cabot Extra Sharp Cheddar from the local market, and add a touch of Dijon mustard for that tangy kick New Englanders love. The topping is buttery Ritz cracker crumbs instead of panko. 💛

Southern Comfort

Down south, they amp up the richness with evaporated milk and a splash of hot sauce in the cheese sauce. The topping often includes crushed cornflakes for extra crunch. I’ve tested this version—it’s a crowd-pleaser at church potlucks.

Midwest Casserole

This version layers in cream cheese and sour cream for ultra-creamy texture, and often includes diced ham or hot dogs for a hearty twist. Baked with a buttered breadcrumb topping, it’s the ultimate comfort food for cold winters.

Texas Two-Step

Everything’s bigger in Texas, so they add jalapeños and pepper Jack cheese for heat. The topping might include crushed tortilla chips for a Southwestern flair. Serve with a side of salsa for dipping. 🔥

Gourmet French

For a fancier take, use Comté or Emmental instead of cheddar, and add a splash of white wine to the sauce. Top with herb-infused breadcrumbs and broil for a golden, crisp finish. Perfect for dinner parties.

Irish Pub Style

My family’s favorite adds stout beer to the cheese sauce and tops with crumbled Irish soda bread. The beer adds depth, while the bread gives a rustic, hearty crunch. A nod to my roots in that tiny Boston kitchen.

Frequently Asked Questions