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Macaroni & Cheese For A Crowd

Macaroni & Cheese For A Crowd
Makes:
12 servings
Prep Time:
20
minutes
Total Time:
45
minutes
based on
18 reviews
Entertaining is made easy with this great old-fashioned Macaroni & Cheese For A Crowd recipe. This comfort food brings back favorite childhood memories. Enjoy.....

In this recipe:


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Ingredients:

  • 1 box (16 oz.) dry, small elbow macaroni, cooked and drained
  • 1/4 cup cornstarch
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups water
  • 1/4 cup butter or margarine
  • 3 cups (12 oz.) shredded sharp cheddar cheese
  • 1 cup (4 oz.) shredded Monterey Jack or hot pepper Monterey Jack cheese
  • 1 pinch paprika

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish or disposable baking pan.

COMBINE cornstarch, salt and pepper in large saucepan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.

BAKE for 20 to 25 minutes or until bubbly.


Reviews:

Review This Recipe
  •  Star(s)

    Awesome!

    Deborah Cahill from Tavares, FL

    I fixed this for a group and they just loved it!

  •  Star(s)

    Best homemade Mac & Cheese

    Lisa Paluck from Manteca, CA

    This is by far the best recipe for Mac & Cheese that I have found.

  •  Star(s)

    Great

    Janelle Harrison from GREENVILLE, NC

    I made this for thanksgiving to take to my grandmother's house and every one loved it and asked me for the recipe.

  •  Star(s)

    Good

    Chrissie Foote from SUSQUEHANNA, PA

    I made this dish but omited the cornstarch. It turned out good and there was no leftovers. My 2 children seen to that. Guess that meant they like it. lol

  •  Star(s)

    Very Good

    MP Hofer from OAK LAWN, IL

    I make this for large family parties, thinking the kids would love it! Too my surprise, the adults usually love it more than the kids!! I will definitely make this again.

  •  Star(s)

    Family approved

    darisha hart from LYNN, MA

    I absolutely loved this recipe! I can make it quickly any night of the week and it seems like I spend hours in the kitchen.

  •  Star(s)

    Yummy!!

    HEIDI HAMILTON from NEW GLOUCESTER, ME

    My family loved this mac and cheese! Definitely a keeper. Thanks so much.

  •  Star(s)

    great mac and cheese

    lori barnett from bogue chitto, MS

    I made this for my daughter because she love it. She said it was the best ever.

  •  Star(s)

    The best ever

    Maureen Edwards from BELVIDERE, NJ

    My family just loved this dish. Now I'am asked to make it at least once a week. I have passed this recipe on to many friends. We love stewed tomatoes so I serve this sometimes on top or as a side dish.

  •  Star(s)

    finals

    Dora Babbitt from SPRINGFIELD, OR

    My daughter was having finals in high school when I made this recipe for her and her friends that were studying for finals and they all loved it. Very easy to make too.

  •  Star(s)

    Man and cheese for a crowd

    Sharon Ann Means from BOONVILLE, MO

    This is great but we omitted the pepper and used low fat for all dairy products( being diabetic) to help cut carbs.

  •  Star(s)

    delicious

    Jillian Mathis from Apopka, FL

    My family loves mac n cheese, and this one was awesome!

  •  Star(s)

    macaroni& cheese for a crowd

    mary kibbee from DELIA, KS

    I have made this dish for years, my table always has a crowd at dinner time, when its my youngest sons turn to pick whats for dinner, Its always this dish.

  •  Star(s)

    Low fat and still great!

    MARTY HEINTZ from OPELOUSAS, LA

    I love the recipe but I actually make it low fat by using fat-free Carnation evaporated milk and 2% milk cheese. It still comes out great! I also use whole wheat pasta to make it even healthier.

  •  Star(s)

    MMMMMMMM

    April McDuffie from Auburn, GA

    I made this for our Christmas dinner guest and it didn't last very long. Everyone loved it

  •  Star(s)

    The best when you are cooking for a crowd!

    TERRI LOSITO from EAST NORTHPORT, NY

    I have made this on numerous occasions when there are a lot of people to feed. It's a great filler! Not to mention everyone raves about it. It's quite easy to make and goes a long long way! This recipe is a keeper!!

  •  Star(s)

    Very Good

    E Gudanowski from FRANKLIN LAKES, NJ

    Even the kid who doesn't like mac & cheese liked this one. I used cavatappi pasta instead of elbows for a twist. I also added equal parts grated romano cheese and bread crumbs sprinkled on top for a crispy crunch and a little zip. Just put it under the broiler for a minute or two to brown after baking. The whole family liked it. Easy for a large group. Served with a ham, makes a great meal.

  •  Star(s)

    SOOO Yummy

    Darla Strawn from Crimora, VA

    The addition of pepper jack cheese raises this recipe far above the rest, with a bit of spiciness. With 2 teenage sons the large amount is a great help. What a comfort food!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 320
  • Calories from Fat: 180
  • Total Fat: 20g (30% of DV)
  • Saturated Fat: 12g (60% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 700mg (29% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 6g
  • Protein: 15g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 45% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Macaroni & Cheese For A Crowd

Ingredients

  • 1 box (16 oz.) dry, small elbow macaroni, cooked and drained
  • 1/4 cup cornstarch
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups water
  • 1/4 cup butter or margarine
  • 3 cups (12 oz.) shredded sharp cheddar cheese
  • 1 cup (4 oz.) shredded Monterey Jack or hot pepper Monterey Jack cheese
  • 1 pinch paprika

 

Directions

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish or disposable baking pan.

COMBINE cornstarch, salt and pepper in large saucepan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.

BAKE for 20 to 25 minutes or until bubbly.

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