Macaroni & Cheese For 100 Recipe | (2024)

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This is the best mac and cheese recipe for large groups and is made doubly cheesy and creamy with both velveeta and cheddar cheese. Velveeta cheese is designed to melt more evenly than freshly grated cheeses so you'll always get a perfect cheese sauce with this recipe (and when you're cooking for 100 people, a foolproof recipe is what you need!).

Macaroni & Cheese For 100 Recipe | (1)


ready in:

1-2 hrs

70 reviews


8 pounds uncooked elbow macaroni
1 1/2 pound butter or margarine
3 cups all-purpose flour
8 teaspoons salt
1 teaspoon black pepper
2 gallons milk
8 pounds Velveeta cheese, cubed
24 ounces shredded Cheddar cheese


Preheat the oven to 350 degrees F.

Cook the elbow macaroni until al dente as directed on the package. Drain and evenly distribute the pasta among long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you'll need 3 pans).

In a large saucepan or Dutch oven, melt the butter or margarine over medium heat. Stir in the flour until smooth. Add the salt and pepper and slowly add the milk, stirring constantly, until smooth.

Stir in the Velveeta cheese and continue stirring until the cheese is melted and the mixture is smooth and creamy.

Pour the cheese sauce over the macaroni in the pans to evenly coat the pasta. Sprinkle the shredded cheddar over the top of the macaroni (8 ounces per pan).

Place the pans in the oven and bake the macaroni and cheese at 350 degrees F for one hour or until bubbly in the middle.

recipe tips

For the creamiest texture, do not overcook the pasta; al dente is best as it will continue to cook in the oven.

Stir the cheese sauce frequently while cooking to maintain a smooth consistency.

To avoid hot spots and uneven cooking, rotate the pans halfway through the baking time if your oven does not heat evenly.

Consider adding a dash of paprika, mustard powder, or cayenne pepper to the cheese sauce for extra flavor.

Allow the macaroni and cheese to sit for a few minutes after removing it from the oven before serving to help it set and make serving easier.

If serving outdoors or in a setting without easy access to an oven, this dish can be kept warm in large, insulated food carriers.

Always taste the cheese sauce for seasoning adjustments before combining it with the pasta.

common recipe questions

How much is one serving?

A serving of macaroni and cheese is approximately 1 cup.

Can I use other pasta shapes instead of elbow macaroni?

You can use other similarly sized pasta just fine such as wagon wheel, shells, or farfalle (bow tie). Or even slightly larger pasta such as fusili, rigatoni, or penne.

Can I make this recipe gluten-free?

Yes, to make this recipe gluten-free, use gluten-free all-purpose flour for the roux and make sure the elbow macaroni is gluten-free. Always check labels to confirm that all ingredients meet gluten-free standards.

How can I add some crunch to the top?

For added crunch, you can sprinkle a mixture of breadcrumbs and grated Parmesan cheese over the shredded cheddar before baking. If you're making a gluten-free version, use gluten-free breadcrumbs.

Is there a way to make this recipe healthier?

To make a healthier version, you can substitute whole wheat macaroni for the regular macaroni, use low-fat milk instead of full-fat milk, and reduce the amount of butter or margarine. Use reduced-fat versions of the cheeses if available.

Can I prepare this macaroni and cheese in advance?

Yes, you can prepare this dish in advance. Assemble the macaroni and cheese in the pans but do not bake. Cover and refrigerate. When ready to serve, bake as directed, adding an extra 10-15 minutes to the baking time if it's coming straight from the refrigerator.

How do I store leftovers?

Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until thoroughly warmed.

What other cheeses can I use for different flavors?

Besides Velveeta and Cheddar, you can incorporate other cheeses such as Gouda, Swiss, or Monterey Jack for different flavors. Consider the meltability of the cheeses you choose to maintain a creamy texture.

How can I prevent the cheese sauce from becoming grainy?

To prevent the cheese sauce from becoming grainy, melt the cheese slowly and stir constantly over low to medium heat. Avoid boiling the sauce once the cheese has been added.

Can I add vegetables or protein to this dish?

Yes, you can add cooked vegetables such as broccoli, peas, or carrots, or proteins like cooked chicken, bacon, or ham to the macaroni before adding the cheese sauce.

nutrition data

454 calories, 25 grams fat, 41 grams carbohydrates, 21 grams protein per serving.

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reviews & comments

  1. Bets REVIEW:
    December 26, 2023

    I have made this for years—for three graduation parties of my own kids and at the request of some of their friends. It was also a request for band parties and other large get togethers. Sometimes I would make a batch and use half in a big foil roaster pan and then make 4 9x13 foil pans or other various sizes to freeze for later when all of the sudden there are a bunch of hungry kids in the kitchen looking for food. Don’t put the cheese on top when freezing. To reheat without thawing, cover and place in the oven. Check it and stir after 20-30 minutes. Repeat until it is mostly thawed. Add a bit of milk if needed. Uncover, top with cheese and bake as usual.

  2. Mickey1909 REVIEW:
    October 14, 2023

    I made this with a little Veleta, gouda and cheddar cheese. I also added some liquid smoke, garlic powder and onion powder. I topped with Italian bread crumbs. It was amazing.

  3. lhewitt REVIEW:
    July 23, 2022

    Made this for a youth camp and served it with pulled pork sandwiches. Those who had second (and thirds) of the mac n cheese topped it with the pulled pork and some added hot sauce. Definitely a favorite of the week and we'll do it again next year. If I were making this for home, I would add additional seasonings, but this mac n cheese is certainly great basic recipe and so easy for large groups! Thank you for sharing it!

  4. smithj7405 REVIEW:
    July 1, 2022

    excellent recipe! I substituted some gouda for a small portion of the velveeta, and smoked it on the smoker at around 250. I let the smoke hit it for about 35 to 40 minutes, then covered up for another 30 or 45 minutes. It was a huge hit!

  5. kasmith May 15, 2022

    Could you put this in crockpots instead of baking?

    • CDKitchen Staff Reply:

      We haven't tried it with this recipe but in theory you could. The texture may not be quite the same. If you try it, please report back and let us know how it turned out.

  6. ParnellK July 26, 2021

    Would the recipe be the same if I used the jalepeno Velveeta

    • CDKitchen Staff Reply:

      Yes, the jalapeno velveeta cheese can be treated the same as regular in this recipe

  7. Bbqfreak23 June 3, 2021

    Has anyone tried this in a smoker at around 225 if so how did it turn out

  8. Belinda REVIEW:
    September 29, 2020

    I have made this recipe for 10 years straight for our school’s 5th grade camp. The kids rave about it. I follow the recipe just as written, but do it in two batches. I did take the recipe down for a 9x13 because parents wanted to have it. 1 lb of elbows, 6 Tablespoons each of flour and butter, 1 quart of milk, 1 tsp of salt, a sprinkle of pepper, 1 lb of Velveeta, and an 8 oz bag of sharp cheddar. It turns out great every time.

  9. Bee girls REVIEW:
    September 13, 2020

    Was very delicious! People raved and came back for seconds. I did add Gouda cheese for extra flavor as well as finely chopped onion. For extra flavor after reading reviews.

  10. Lorie REVIEW:
    March 16, 2020

    Made this for our church's youth retreat and the students are still talking about it!! Used the suggestion of 1/2 of the cubed velveeta (4#) and substituted the Sam's Club can of cheddar cheese sauce for the other half of the cheese and it was great! Fed 125 teenagers with some leftover! It's already on the menu for next year's retreat!

  11. User REVIEW:
    March 7, 2020

    I split the recipe in two (unable to lift a 20 qt aluminum pot full of water to dump the elbows into a colander). Also having a commercial sized high side frying pan to cook the roux, a gallon of milk & all the Velveeta was exciting hoping my pan was large enough to handle all of it. I could have fed 200! It was for the weekly church meals to the needy. Sorry, no pic’s but it made 2 large & two 1/2 size aluminum throwaway pans (double the pans so they don’t collapse on you - putting them on a sheet pan to take in & out of the oven is not a bad safety idea if you use the disposables). Going in our recipe file as a keeper!

  12. Jackie January 25, 2020

    Anyone try shredded velveeta instead of cubing the loaves?

    • CDKitchen Staff Reply:

      Pre-shredded cheese (all kinds, not just Velveeta) contains extra starch to keep the shreds from sticking together. This prohibits it from melting as nicely as the blocks. We never recommend using pre-shredded cheese for anything that requires melting to a smooth sauce.

  13. Carol cook REVIEW:
    January 24, 2020

    Made this for a couple's shower for 50 people, everyone raved about it. I made a variation of half Velveeta and half cheddar. It was delicious ❤️. Way more than enough. Made 2 large pans.

  14. Cheryl B REVIEW:
    October 3, 2019

    I read the reviews and decided to make this recipe with a few tweaks. I used 1/2 Velveta, 1/2 sharp cheddar. I also made this in half batches and put each in 18 quart electric toaster pans (we had 2 roasters of Mac and Cheese). Refrigerated them over night, baked them the next day and kept them warm in the roasters. Worked out perfectly. Although I prefer my own Mac and cheese with all cheddar, I think this a good compromise for a crowd.

  15. Michelle REVIEW:
    July 24, 2019

    Worked very well for our church group.

  16. AlgebraChef REVIEW:
    July 14, 2019

    I needed to make mac and cheese for 400 along with a lot of other food. I cooked the pasta the night before like others mentioned. I substituted equal lbs of Sam's brand canned cheddar cheese sauce (comes in #10 cans) for the Velveeta. This saved money and time cutting up cheese. I baked it in industrial convection oven at 300 for 45-50 minutes. It turned out perfectly creamy and tasty. It does make generous portions.

  17. Colleen C REVIEW:
    June 17, 2019

    Cannot say enough good things about this recipe! My biggest concern was getting ready for a party AND prepping this, so I made the macaroni the day before. To each one pound of pasta I tossed with olive oil and stored in a ziploc in the fridge. Day of, fully rinsed the noodles with hot water--all good! Instead of baking, however, we used two Nescos (recipe was for 100 guests) and it turned out wonderful! I had many requests for the recipe-- it's all about the Velveeta, right?! Highly recommend and will keep this little gem of a recipe handy.

    • CDKitchen Staff Reply:

      Thank you for adding the make-ahead instructions that you used! That will help others who need to prepare this ahead of time!

  18. Antonio REVIEW:
    June 1, 2019

    This is the best Mac and cheese recipe I use it for my Bbq catering events and hands down easy and tasty I spruce mine up a little bit to make it my own but very good

  19. Sara REVIEW:
    December 29, 2018

    Made the recipe according to the conversion for 50 people and was very nervous seeing how thin the cheese/milk mixture was prior to pouring over the noodles. I felt there was definitely too much milk in it and questioned whether I had messed it up and hesitated to pour it all on, thinking there had to be too much liquid going in. DON'T be fooled! Follow the recipe as written and don't worry. This recipe worked out beautifully and it absorbed it all and tasted great. (Whew!) I was pleased to watch many guests going back for seconds. Thanks! =)

  20. Amber REVIEW:
    December 26, 2018

    I've made this several times for between 200 and 250 band kids, and it has been a hit every time. I usually boil the noodles in one night and put them in baggies with a little oil in the fridge, then drain them before putting them in the pan, and it helps break it up without hurting the quality. I have also frozen this successfully. Excellent recipe!

  21. Adriana REVIEW:
    November 14, 2018

    Doubled this recipe for 200 grade school kiddos who loved it. It’s super yummy and creamy. I’m wondering if substituting shredded cheddar for the velveeta would work. Though I hate to mess with perfect, we have one helper who doesn’t like the idea of using processed cheese.

  22. tcheryl REVIEW:
    October 23, 2018

    I've been making this twice a year for a retreat for high schoolers. They LOVE it. I made the mistake of not making it once. They were not pleased. I love this recipe. Its so easy to adjust

  23. josh master October 21, 2018

    what would be the cost for making this

    • CDKitchen Staff Reply:

      The cost will vary by where you live and shop. We aren't able to estimate that for you because prices vary greatly both regionally and even between grocery stores in the same city.

  24. Guest Foodie REVIEW:
    October 9, 2018

    I add a bread crumble and bacon mix on top along with shredded cheese. It is a hit with the football team.

  25. d3martin REVIEW:
    September 16, 2018

    This is the second time I've made this recipe and I just love it! I've always made it for 150 and had leftovers that I froze in individual casserole dishes. Each time I've pulled one out of the freezer it's been as good as when I first made it. Today I made a batch for my grandson's wedding. They're having a pasta bar but everyone knows the favorite pasta is mac n cheese! The bride to be was excited!

  26. Donna B REVIEW:
    August 25, 2018

    I have made this many times over the last few years, ranging in size from 8 to 100. I am active in our American Legion and am always requested to make this for our annual pig roast in the summer and kids Holiday party in the winter. I have brought this to work and passed the recipe along there. I have 8 grandchildren and passed it along to their parents as well. Always a huge hit!

  27. Jenny REVIEW:
    July 19, 2018

    I made this macaroni and cheese for my son’s graduation party. I scaled the recipe to 75 and it was just the right amount for 75 people. This dish was definitely the highlight of the meal. Everyone raved about the macaroni and cheese! By far it was better than any macaroni and cheese I have ever had!

  28. Cliff REVIEW:
    June 28, 2018

    I’ve made this for large crowds several times and it is great! One thing I added was 2 pounds of bacon, cut up into pieces. And, I know it’s not great for you, but I poured the bacon drippings into the cheese sauce which kicks this up to a new level!

  29. Alexis r. May 25, 2018

    Is it possible to use a big block of velvetta cheese instead of he little cubes? Please help.

    • CDKitchen Staff Reply:

      The recipe calls for "velveeta, cubed" which means to cut it into cubes. I wouldn't buy the pre-cubed kind because they contain starch to keep the cubes from sticking and that can affect how the cheese will melt.

  30. M.O.B. REVIEW:
    May 20, 2018

    I made one and a half recipe and split two 18 quart roasters for a wedding. Fed 175 guests easily and got tons of compliments. I tried to cook a full batch of cheese sauce in the roaster and scorched the cheese - had to throw it out. So I then split the sauce into three batches (1/2 recipe each) and cooked in a large pot and that worked out great.

  31. Phyllis REVIEW:
    April 16, 2018

    Made this on Sunday for a Mission's Luncheon at our church. Served 125 people and we had plenty left over but that's okay, people were happy to take some home. It was delicious and a big hit.

  32. Hawaii beach REVIEW:
    March 26, 2018

    I tried it and it was a huge hit😊

  33. Luv bein' Grammy REVIEW:
    November 27, 2017

    Delish...Added ground mustard to give a bit extra flavor. Prepared for a wedding ahead and froze prior to cooking. Thawed and baked when needed. It worked great!

  34. Rae August 1, 2017

    I have not yet tried this but I want to! My hubby and I were asked to cook for a friends wedding and they want mac and cheese. I want to try this out first (maybe like 8 servings) but even when you scale it down, it is hard to figure everything out. How can I make the amounts easier for 8 to 10 servings? My hubby also isn't a huge fan of baked mac and cheese but this looks like it stays pretty creamy! The wedding is expecting 175 people but they will also be having 4 other sides, pulled pork and cornbread so I am not sure how much to make. They do want more mac and cheese over everything else though! I am wondering if adding the shredded cheese a bit later into baking will be better because I don't want it to get overdone. Thanks for any help. Can't wait to try this!

    • CDKitchen Staff Reply:

      Scaling recipes up or down can lead to unusual measurements so my best advice is to scale it to 10 servings and then round measurements up or down as needed. So, for 10 servings it shows 4/5 pound macaroni - round that to up 5/5ths which would be 1 pound.

  35. Guest Foodie REVIEW:
    July 12, 2017

    I added 3 tablespoons of Frank's Redhot Sause to this and added 16 ounces Muenster Cheese to it.

  36. Alrad REVIEW:
    July 8, 2017

    I have made this recipe for 100 and as well 20, my friends/co-workers and family love it! I've made it in the oven and in roasters, it has worked out very well!

  37. Kim REVIEW:
    June 30, 2017

    This recipe worked well freezing, thawing and cooking in the oven/roaster. I scaled the recipe down to 75. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. I cooked it at 350 and went to stir it after 45 min and it was cooked through already. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. It was a little thick, but still tasted very good. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go. It definitely was good and I would certainly make it again.

  38. Guest Foodie REVIEW:
    May 30, 2017

    This is my go-to recipe if I need to feed a huge crowd. It is so tasty! I've done several large crowd events (100+ people) and will be making it again this weekend for my son's graduation party (he specifically requested this to be made). If using a commercial pans and oven, you may want to cover with parchment paper, then heavy duty tinfoil over that. When it's heated through, remove the paper and foil, sprinkle with the cheddar and place back in the oven just long enough to melt the cheddar. Voila!

  39. GERARD WAY May 15, 2017


  40. Ambia April 22, 2017

    I'd like to use this for a wedding. do you think it will do well heating in a roaster

    • CDKitchen Staff Reply:

      For something as important as a wedding, I'd highly recommend doing a trial run with a smaller batch first.

  41. Mark38090 REVIEW:
    March 3, 2017

    I adjusted the recipe for 200 servings and it turned out really good. Great for large crowd. Only thing is it called for 4 gallons of milk and I only used 3, but still really simple and good recipe.

  42. Renee Y REVIEW:
    February 27, 2017

    Made this for a picnic. Everyone raved about it. Best Mac and Cheese they ever tasted!! Winner!!!

  43. Jencuilan REVIEW:
    February 21, 2017

    I've now used this twice as a go-to for feeding middle schoolers and most recently high schoolers (today). 100 middle school kids (last year) and 80 high schoolers in our drama club.(I also did 15 lbs of chicken nuggets with it for High school kids though as well..these are men and these kids are hungry!) It's a really solid and great recipe. I did adjust it a bit. I used a gallon of whole milk between 8 lbs of pasta. I split it between two deep steam table pans with 4 lbs of pasta, 4 lbs velveeta and 2 cups of shredded cheddar (one cup on top, one in the sauce) in each. I also backed off on the salt but did add pepper. That was all personal preference but I have to say, it's a great go's really easy and it takes an insurmountable task and makes it easy...Believe me, my oven can't fit the pan size. Not even one sideways. I have a holly hobby oven lol but it's worked out! Do it!

  44. kath January 29, 2017

    do you recommend cooking covered or uncovered?

    • CDKitchen Staff Reply:

      This recipe does not call for covering the dish while baking.

  45. Dana Mac January 23, 2017

    Making this for a wedding this weekend. Two questions:I'd like to bake in 1/2 sheet pans for easier handling. Would I adjust the time?Would like to include a panko crust. Instructions for baking this way?

    • CDKitchen Staff Reply:

      In a smaller pan, you can maybe plan on knocking 15 minutes off the cook time? Adding the crust shouldn't affect anything if you're reducing the cook time (too long and it might get overly brown)

  46. Fran REVIEW:
    December 20, 2016

    I used velveeta queso blanco, skipped the cheddar, scaled to 75. It filled more than 2 eighteen qt oven roasters. It served over 200 guests with plenty left over. The pasta was cooked, drained and placed in a clean cooler while the sauce was made stovetop. The pasta and sauce were combined in the roasters to keep warm. Was great!

  47. Lorrie j December 2, 2016

    Anyone try this with less velveeta and more cheddar in the mix?

  48. Coast Crew Mom REVIEW:
    November 25, 2016

    We always try out a new recipe in a small amount just to make sure that our collegiate athletes will like it and that it comes out tasting good. I did a trial recipe for 8 people. Super easy to make and it was delicious. Based upon the other comments, we will be feeding 75 athletes and are going to make this recipe for 100, knowing that it will fill 4 full steam table pans (11" x 20"). Those boys can eat! Thanks again! Great recipe!

  49. Kirby REVIEW:
    November 7, 2016

    Absolutely can not go wrong with this recipe. I made this for 150 people and I was asked afterwards for the recipe many times.Thank you for a great recipe! It will definitely be on the table for Thanksgiving!

  50. Shelly REVIEW:
    November 5, 2016

    i made this for our daughters wedding, it was wonderful. BUT I was wondering, if this can be frozen and then baked later.

  51. Guest Foodie REVIEW:
    October 20, 2016

    Big hit for every party/ reception. Have made this for 25 to 150 people. I use butter in place of margarine. I also make it ahead of time and freeze it. I take it out the night before and bake it the day of. Makes it so much easier. One dish I can do ahead of time!!! There is never any left by the end of the night!

  52. Guest Foodie October 6, 2016

    how many box for 8 pounds elbow macaroni

    • CDKitchen Staff Reply:

      That will depend on the size of the box! If it's a one pound box, then it will take 8 boxes. Sizes vary by brand so unfortunately you'll have to do the math yourself when you know what size boxes are available to you.

  53. dani REVIEW:
    September 12, 2016

    Fabulous recipe! Does make more than expected but better to have too much than not enough. Modifying it is simple also. Adding meats or veggies tweaks it now and then.

  54. Michelle June 15, 2016

    I am making this for a grad party. How long does it need to cook in a roaster pan?

    • CDKitchen Staff Reply:

      The recipe provides oven directions. Cooking it in a roaster oven is outside the scope of what is provided here. Some previous reviews mention cooking it in a roaster oven but we haven't made it that way so we can't provide guidelines for it unfortunately. Our best advice is experiment or find a similar recipe that you could convert the cooktimes from.

  55. Linda Loo May 19, 2016

    Has anyone does this ahead of time and then reheated...perhaps in a roaster pan?

  56. hullfam746 REVIEW:
    May 15, 2016

    Made a small batch last night and it was very good, creamy and cheesy. My family and friends loved it. I have a question about making ahead of time, has anyone tried doing that? I want to make the day before my son's graduation party and then put in roasters. Will it stay creamy?

    • CDKitchen Staff Reply:

      My concern would be the pasta absorbing too much of the sauce and becoming mushy. You could try undercooking the pasta a bit but you'd probably have to add more liquid when reheating.

  57. girl scout May 12, 2016

    What is the serving size for this recipe? Is it a cup or half a cup?

    • CDKitchen Staff Reply:

      Unfortunately I don't have an exact answer for you but it's probably 1 cup or so since the pasta alone once cooked will yield approximately 64 cups. (1 pound dry elbow pasta = 8 cups cooked)

  58. Gloria May 10, 2016

    How do I keep this from getting "sticky" if I have it at a graduation open house over 3 hours? Should I have extra sauce on hand? Milk? How did it work for you others for graduation?

  59. Guest Foodie April 13, 2016

    I would like to make two full steam pans of this recipe. If I adjusted it to 50 servings, would this be enough? Thank you!

    • CDKitchen Staff Reply:

      I'm not sure what your question is - do you want to serve 50 people or are you asking how many people two steam pans will serve?

  60. MrsSquid REVIEW:
    September 27, 2015

    I scaled this recipe to 75 servings. I cooked the macaroni and the cheese sauce the day before the event and stored the completely full, presprayed, 17 qt electric roaster pan (very heavy!) in the refrigerator overnight. I baked the covered pan in my regular oven at 350 (did not preheat) for 1.5 hours. Then I added the 8 cups of shredded cheese (I used the Mexican blend), covered it again, and baked for 15 minutes more. I placed the pan back in the electric roaster, took the whole thing to the event, and kept the roaster on warm for the 4 plus hour event. Everyone commented how good it was.I probably used about 2 cups less milk than the scaled recipe called for simply I didn't think to make the sauce in two batches in the first place and my stockpot just wasn't big enough. As full as the roaster pan was, I'm not sure it could have handled much more liquid either. The macaroni and cheese was still creamy and held up well during the event.

  61. Guest Foodie REVIEW:
    September 8, 2015

    I make this recipe for our High School football team. The boys absolutely go crazy for it

  62. guest REVIEW:
    July 20, 2015

    My son cuts this recipe in half adds 10 lbs of diced ham and 8oz of hot pepper cheese for 35 professional athletes. Has fresh fruit and it'd a meal. Always a big hit. FYI he uses 4 cups of shredded cheese on the top.

  63. Teresa from Brighton REVIEW:
    June 19, 2015

    Made this two years ago for my daughters Grad party. Now I am making it again for another daughters grad party. Everyone loves it and it was a main dish as a Mac N Cheese Bar with fixings, and a salad and fruit. I just wish I remembered how much I made because we had so much left over. It freezes great!! And many took some home. I will be putting it in my roaster again. Was wondering if I could just dump it all in there to cook and skip the stove step other than precooking the noodles. Thanks

  64. kris REVIEW:
    May 21, 2015

    this recipe is great! A top favorite for our Cub Scout Pack when we go camping. We prep before we go and then heat trays in a box oven on site

  65. Pinckney mom May 13, 2015

    Is the serving size as a main dish or as a side? For example 8# of macaroni noodles serves 100 as a main course or 100 people as a side?

    • CDKitchen Staff Reply:

      Macaroni and cheese is most commonly thought of as a side dish.

  66. Guest Foodie REVIEW:
    May 9, 2015

    I have an upcoming wedding reception for 130 and they requested mac & cheese. I cut this recipe to 10 servings to give it a try prior to the reception. Wow, what an easy prep for what has to be the best mac & cheese I have had. I covered the pan with foil when I put it in the oven for the first 50 min and removed the foil for approximately 5 minutes to avoid the cheese from browning. It turned out awesome and like others have posted, it looks like it will serve more than the 10 the recipe states. Great recipe, thank you.

  67. Greta REVIEW:
    December 29, 2014

    I made this to feed 120 Homeless at the shelter tonight. They LOVED it. It was the main dish so I adjusted the recipe for 150 servings AND I added 24 pounds of cubed ham to the macaroni. So I ended up putting this in 6 steam table pans with 4 lbs ham in each. Without the ham would have had more like 4 steam table size pans for this recipe (for 150) . I made it cheesy and used about 4 cups of shredded cheese on each of the pans. We had one full pan left over so the measurements were just right - each steam table pan fed about 25 people. Again this was a MAIN DISH. Served with a tossed salad and rolls with butter. Home made pies for dessert. It was a very popular meal.

  68. guest cook REVIEW:
    October 21, 2014

    This looks really good. How can I make the recipe smaller for my family in a 9x13 pan?

    • CDKitchen Staff Reply:

      You can change the number of servings in the upper right corner of the recipe. Baking time should be the same.

  69. post as guest REVIEW:
    March 29, 2014

    I have to make this tomorrow. What size is a "large" bag?

    • CDKitchen Staff Reply:

      The shredded cheese is just for the topping so exact measurements probably aren't crucial. The bags that have 2 cups of cheese should be enough (unless you want it cheesier)

  70. Laken REVIEW:
    February 26, 2014

    I made this recipe for our wedding reception (an informal bbq affair as we'd had a destination wedding), and everyone absolutely RAVED about it. Months later, people are still asking for the recipe. I did all of the steps up to heating the milk on the stove, and then transferred to a large electric roaster. I think I accidentally used more Velveeta than recommended, and less milk - it seemed frighteningly watery for a while but my panic was unwarranted, and everything came together beautifully once the cheese had enough time to melt (it took awhile in the roaster, but we just stirred often and it came out great!

  71. Hot momma REVIEW:
    February 22, 2014

    Best recipe for mac and cheese ever! I have also added bacon and/or jalepenos.

  72. Cat REVIEW:
    December 5, 2013

    I have several questions that were asked in the reviews:1.) What size bags of shredded cheddar in lbs/ozs.?2.) May I make a prepare a day ahead (all steps of the recipe or partial steps in advance?) and then bake the morning before the event?3.) What size large foil pans should I use?

  73. Guest Foodie REVIEW:
    November 6, 2013

    I was super nervous about cooking for a large group because I'd never done it. I cut this recipe in half to serve 50 (we were expecting 40 people). It worked out perfectly! Thank you!!

  74. lflowers REVIEW:
    August 20, 2013

    I fixed this for a 4H banquet for 200 people got lots of raves on how delicious it was. I thought so too Great receipe

  75. Guest Foodie REVIEW:
    July 18, 2013

    This was the best macaroni and cheese I have ever made. We made it for our backyard wedding, and everyone raved about it. I made half of the recipe and cooked it all in a large roaster pan. I placed the cooked macaroni in the roaster,then added all ingredients. It was a huge hit and everyone wanted to know how to make it!

  76. ampmappal REVIEW:
    July 12, 2013

    I took the word of the other reviews and made a double batch for my son's grad party without ever tasting it before. It was a huge hit! I have referred several of my friends to this site for this recipe! BUT 1 recipe makes MORE than 100 servings (more like 150 as a side). Best mac & cheese I've ever made. Have sized it down for everyday use. Search no further--this recipe is a keeper!

    June 4, 2013

    This recipe made 160 servings in 4 shallow steam table pans. I baked them at 350 in a Commercial convection oven for 1 hr. I should have baked them for approximately 35 min then added the chedder cheese on top and bake for another 10 min. I believe that the convection oven cooks it much faster and with the air movment in the oven it will dry the Mac & Cheese out.

  78. Perry REVIEW:
    November 29, 2012

    I made 1/4 of this for a football "game watch" party and served it along with chili. It was a big hit, and the leftovers reheated well in a microwave. I want to make it again for another event, but timing will be a little difficult because of work. ***QUESTION: Has anyone tried making this ahead of time and leaving it in the refrigerator for several hours before you cook it? Just wondered if the pasta remains solid and the Velveeta cheese and milk mixture remains okay. Thanks for any input.

  79. Courtney REVIEW:
    November 19, 2012

    I made this for a work Thanksgiving where everyone needed to bring a dish. Made it for 40 people and there was a lot left over but everyone LOVED it so much that they took home the leftovers. Everyone was raving about it and a few people did not believe I actually made it myself because it was so good. I will definitely be making this again. It was a HUGE hit!

  80. Vikki REVIEW:
    August 24, 2012

    The pan size and cooking time for larger pans would have been helpful, I have the aluminum catering size pans and dont exactly know how long to cook for in bigger pans, is the time the same?How many pans do you need for this recipe. Thanks , love this site.

  81. momof6boys REVIEW:
    June 4, 2012

    Made this for a graduation party and nothing but good comments! Made it for 75 and filled my 20qt roaster. Will make again.

  82. Guest Foodie REVIEW:
    November 16, 2011

    It really helps if you melt the Velveeta in the microwave prior to adding to the sauce. This reduces the chances of a sticky mess on the bottom of the pans and makes cleaning up so much easier.

  83. Aprilmayhem REVIEW:
    November 7, 2011

    Had my aunt make this for our wedding. Guests went on and on about how yummy it was!!!

  84. lumahailuv67 REVIEW:
    September 22, 2011

    Made this for a church supper last night and received great reviews. Did 2/3 of the recipe and had plenty for 100 people. Added 2 1/2 lbs. of Hormel real bacon bits to kick it up a notch. Also, kept the pans covered with foil for first 1/2 hour of cooking then put the cheddar cheese on top and cooked uncovered for remaining 1/2 hour. They were cooked in 3 large pans and I really think we could have added the cheddar cheese during the last 15 minutes and it would be better. (Cheese got over-browned). Other than that - awesome, inexpensive and easy.

  85. Guest Foodie REVIEW:
    July 22, 2010

    I modified this recipe using 6 lbs. of macaroni and 5 lbs of velveeta and used it as a side dish for my son's high school graduation party. I mixed everything together in the pan that fits my electric roaster and baked it in the oven at 350 for about 2 hours. I then put the pan back into the electric roaster and kept it on warm for the party. I am still getting compliments on how good the mac and cheese was. Hint: I kept some of the cheese sauce back and added it when it started to get a little dry because the party lasted for about 4 hours.

  86. cakebaker46 REVIEW:
    July 5, 2010

    I have used this recipe many times and each time, it gets rave reviews. My 1st and 2nd grade classes at church have an annual luncheon. This is always on the menu. My life is threatened if I try to take it off. Everyone loves it and asks for more. I agree it makes more servings the the 100 more like 150 - 200.

  87. Guest Foodie REVIEW:
    June 13, 2010

    I used 1/4 of recipe and fed at least 30 people. Everyone loved this recipe-lots of compliments.

  88. patti REVIEW:
    July 24, 2009

    I just made this last night for 100 hungry families at a church function. It was a HUGE hit. Everyone kept saying it was "the best mac & cheese they'd ever tasted!" We used the large elbow is very rich. This partic. recipe makes a LOT...way more than 100 servings. More like 150. But it was okay b/c people got to take it home with them. Thanks so much for the great recipe! :)

  89. VBC Chef REVIEW:
    June 29, 2009

    We modified this recipe using 6 lbs mac, 5 lbs Velveeta + other listed ingredients and fed 150 people with it as a side dish. It made two large aluminum trays (10"X24"). Yummy!


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