Macaroni And Cheese Recipe For 100: Crowd-Pleasing Cheesy Feast

Feeding a hundred people requires precision, and this mac and cheese delivers restaurant-quality results at scale. I’ve adapted my grandmother’s method for large batches, ensuring every bite stays creamy and rich.

The key is cooking in stages—pasta first, then sauce in commercial-sized pots. A roux base keeps the cheese from separating, while proper seasoning ensures bold flavor throughout. This isn’t about shortcuts.

You’ll need commercial equipment or multiple home pots, but the process remains foolproof. The result? A smooth, velvety sauce clinging to every noodle, with no dry spots or greasy residue.

Perfect for events, fundraisers, or any gathering where comfort food is the star. Let’s get started.

Ingredients for Macaroni and Cheese Recipe for 100

Here is everything needed for that creamy, restaurant-quality dish everyone will love.

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The cheese selection is critical for this scale. Sharp cheddar from a bulk supplier like Costco or Sam’s Club works perfectly—just shred it fresh (pre-shredded has anti-caking agents that affect melt). Parmesan wedges should be imported for authentic flavor. For American cheese, Land O’Lakes or Boar’s Head deli slices melt the smoothest. Buy blocks, not bags—they’re more economical for large quantities.

Need substitutions? Monterey Jack at equal amount replaces cheddar if you want milder flavor. No whole milk? 2% works in a pinch (but full-fat is essential for richness). Skip the heavy cream? Half-and-half at 1.5x the volume gets close. For the mustard, yellow mustard at same quantity works if Dijon’s unavailable. The nutmeg can be omitted, but it adds that subtle warmth.

Store cheeses wrapped in parchment, then foil, for up to 1 week before shredding. Cooked mac and cheese holds at 160°F for 2 hours in chafing dishes. Leftovers freeze beautifully for 3 months—portion into gallon bags before freezing. Reheat with a splash of milk to restore creaminess.

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

Here’s the method I use for a flawless, velvety cheese sauce that coats every piece of pasta perfectly.

Step 1: Cook the Elbow Macaroni to Al Dente

Bring a large stockpot of water to a rolling boil and season generously with 1 cup Kosher Salt. Add the 12.5 lb Elbow Macaroni and cook according to package directions, stirring occasionally to prevent sticking, until al dente—about 1 minute less than the recommended time.

Drain the pasta immediately in a colander, but don’t rinse. A light starch coating helps the cheese sauce cling beautifully. Transfer the macaroni to a large, buttered hotel pan or similar container to keep it warm while you prepare the sauce.

Step 2: Prepare the Roux Base

In a large, heavy-bottomed pot, melt the 5 lb Unsalted Butter over medium heat. Once melted, whisk in the 3.5 lb All-Purpose Flour gradually, ensuring no lumps form. Cook the roux for 3-4 minutes, stirring constantly, until it reaches a light golden color and smells nutty.

This step is crucial—undercooked flour tastes raw, while overcooked flour can darken the sauce. You want a smooth, bubbling mixture that serves as the thick, flavorful foundation for your cheese sauce.

Step 3: Build the Cheese Sauce

Slowly pour in the 10 lb Whole Milk and 5 lb Heavy Cream, whisking continuously to prevent clumping. Bring the mixture to a gentle simmer over medium heat, then reduce to low heat. Stir in the 1 cup Dijon Mustard, 0.5 cup Garlic Powder, 0.5 cup Onion Powder, 0.25 cup Ground White Pepper, 2 tbsp Ground Nutmeg, and 1 tbsp Cayenne Pepper.

Gradually add the shredded 25 lb Sharp Cheddar Cheese, 5 lb Parmesan Cheese, and 10 lb American Cheese, stirring constantly until each addition is fully melted and smooth. The sauce should be thick, creamy, and glossy, coating the back of a spoon.

Step 4: Combine Pasta and Sauce

Pour the cheese sauce over the cooked Elbow Macaroni in the hotel pan. Using a large spoon or spatula, gently fold the pasta into the sauce until every piece is evenly coated. Avoid overmixing, which can break the pasta and make the dish gummy.

Taste and adjust seasoning if needed, though the combination of cheeses and spices should provide a rich, well-balanced flavor. The texture should be ultra-creamy, with the sauce clinging generously to each piece of macaroni.

Step 5: Hold and Serve

If serving immediately, portion the macaroni and cheese into chafing dishes or large serving bowls. For holding, keep the dish warm in a low oven (200°F) or on a warming tray, stirring occasionally to maintain creaminess.

This recipe is designed to feed a crowd, so the sauce is intentionally thick to prevent separation. If it thickens too much while holding, stir in a splash of warm milk to loosen it to the perfect consistency before serving.

Troubleshooting This Recipe

Sauce Separating

If your cheese sauce starts to separate or look grainy, it’s likely due to overheating or adding cheese too quickly. Immediately reduce heat to low and whisk in 1-2 cups warm whole milk slowly until smooth. I’ve saved many batches this way—patience is key. 💪

Lumpy Roux

Lumps in your roux mean the flour wasn’t incorporated properly. Don’t panic. Use a whisk to break them up, or switch to an immersion blender for 30 seconds. Ensure your butter is fully melted before adding flour to prevent this next time.

Pasta Overcooked

Mushy pasta happens when it waits too long after draining. Cook pasta in batches and transfer to a buttered hotel pan immediately. If it’s already overcooked, rinse briefly with cool water to stop cooking, then pat dry before adding sauce.

Sauce Too Thick

Thickness can be adjusted easily. Stir in warm whole milk 1 cup at a time until you reach the desired consistency. Remember, the sauce will thicken slightly as it cools, so err on the slightly thinner side. 🔥

Cheese Not Melting

Pre-shredded cheese often contains anti-caking agents that inhibit melting. Always shred blocks yourself for this recipe. If using pre-shredded, add 1 lb American cheese to the mix—its emulsifiers help smooth out the texture.

Uneven Seasoning

Taste as you go, but remember flavors meld over time. If the final dish tastes flat, add ½ cup grated Parmesan or a pinch of Kosher Salt. Stir well and let sit for 5 minutes before reassessing.

Frequently Asked Questions