Big Batch Macaroni and Cheese


Big Batch Macaroni and Cheese

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  • 3 1/2 pounds elbow macaroni or favorite short pasta about 14 cups uncooked
  • 3 sticks butter or margarine
  • 8 ounces all purpose flour
  • 2 tablespoons salt
  • 3 tablespoon dry mustard
  • 5-10 garlic cloves finely minced
  • 1 medium onion grated or finely minced
  • 1 gallon whole milk
  • 4 pounds sharp Cheddar cheese shredded
  • 2 pounds of a combination of Swiss Fontina, mozzarella, Colby or Monterey Jack may also be used


  • Preheat oven to 350º F. In large stock pot, cook macaroni according to package directions. Drain.
  • Melt butter in the same stock pot or in a large saucepan.
  • Sauté finely minced garlic cloves in 3-4 tablespoons of the butter
  • Stir in flour, salt, dry mustard and onion. Cook, stirring frequently, 5-10 minutes.
  • Add milk gradually, stirring constantly with a wire whisk. Cook until thickened and onions are softened. Add cheese to sauce and stir until cheese melts.
  • Pour over pasta and mix thoroughly. Pour into pans.
  • Divide evenly and sprinkle over macaroni and cheese.
  • Bake about 35-45 minutes or until hot and bubbling


This large quantity pasta recipe makes approximately 3 13″ x 9″ pans

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