Side Dishes
This baked mac and cheese recipe for 10 delivers the ultimate crowd-pleaser—crispy golden breadcrumbs on top and gooey, stretchy pulls inside that’ll have everyone reaching for seconds.
I perfected this version after years of testing (and burning) casseroles, and it’s the one I bring to family gatherings when I know I need to feed a hungry crowd without stress. The secret? A foolproof technique that ensures perfect texture every time, even when you’re serving 10.
The recipe combines sharp cheddar, Gruyère, and cream cheese for a rich, velvety sauce that coats every elbow macaroni perfectly. A two-step baking process—first under the broiler for crispy breadcrumbs, then back in the oven to melt the cheese—guarantees that crispy top you crave without sacrificing the gooey center.
It’s the kind of dish that transforms a simple weeknight into a celebration, and it reheats beautifully for leftovers.
By the time it comes out of the oven, you’ll have a crowd-pleasing feast that’s golden, bubbly, and impossible to resist. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of crispy, creamy, and cheesy in every forkful.
This is comfort food at its finest—rich, indulgent, and exactly what you need when you’re feeding a group.
Serve it as a main dish with a crisp green salad or roasted vegetables, or pair it with grilled chicken for a complete meal. The best part?
It’s easier than it looks, and the results are restaurant-quality without the fuss. Let’s get started—your guests won’t believe you made it from scratch.
Ingredients for baked mac and cheese recipe for 10
Ten servings of cheesy perfection—crispy, gooey, and guaranteed to disappear fast.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 lbs | Dry, medium or elbow shape |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 ½ cups | Shredded, aged for best flavor |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | For smooth texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crispy topping |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For crispy golden crust |
| Garlic Powder 🧄 | 1 tbsp | For subtle depth |
| Onion Powder 🧅 | 1 tbsp | Balances cheesy flavor |
| Dried Mustard 🌶️ | 1 tsp | Enhances cheesy taste |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For greasing dish |
The cheeses are non-negotiable here. Gruyère brings that nutty depth, while sharp cheddar delivers the tang you crave. I always grab block cheeses from the deli counter—pre-shredded gets clumpy, and the flavor just isn't the same. For Gruyère, Whole Foods or specialty cheese shops have the best selection. The cream cheese? Full-fat is essential—low-fat versions make the sauce grainy. And trust me on the room temperature rule: cold cream cheese blends poorly.
No sharp cheddar? Pepper Jack at half the amount adds heat. Gruyère hard to find? Comté or Emmental work in a pinch, but the flavor won't be identical. The panko? Japanese-style gives that perfect crunch—regular breadcrumbs get soggy. For extra crispiness, toss the breadcrumbs with a little olive oil before baking. The garlic and onion powders are easy swaps: fresh minced garlic at double the amount if you're feeling fancy. And if you're watching calories, reduce the butter by 2 tbsp—it'll still be delicious.
This makes enough for 10 generous servings, so plan ahead—it disappears fast. The assembled casserole keeps 3-4 days in the fridge, but honestly? It reheats even better the next day. For parties, assemble it 4 hours ahead and bake straight from the fridge—just add 10 minutes to baking time. Leftovers? Portion into containers and freeze for up to 2 months. Microwave with a damp paper towel for crispy results.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss everything into one pan, bake, and walk away. No boiling pasta separately, no messy sauces to strain. The macaroni soaks up that creamy Gruyère-cheddar blend right in the oven, and honestly? It’s the kind of dish where you can set a timer and actually relax while dinner cooks.
- Crispy-Creamy Dream: That golden crust on top? Pure satisfaction. The sharp white cheddar and Gruyère melt into a velvety center, while the edges get just crisp enough to make you want to eat it straight from the pan. (Yes, even on a Tuesday night.) The cream cheese keeps it luscious, and the heavy cream ties it all together—rich but not greasy.
- Leftovers That Don’t Suck: Between us, most baked mac and cheese turns into a sad, soggy mess the next day. Not this one. The Gruyère’s nutty depth and the cream cheese’s tang hold up beautifully when reheated—just a quick broil to crisp the top again. I make this for game day, potlucks, or lazy Sundays, and it’s always the dish people ask for seconds of.
- Budget Feeds a Crowd: Here’s what sold me—this recipe stretches a dollar and a family. Elbow mac is cheap, cheddar’s affordable, and Gruyère adds that fancy touch without breaking the bank. For under $15, you feed 10 people a dish that feels indulgent, not cheap. My daughter picks out the Gruyère cubes first, but still asks for seconds—proof it’s a winner.
Step-by-step instructions for baked mac and cheese
Here's how to create the ultimate baked mac and cheese with that perfect crispy top and gooey interior.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 2 lbs elbow macaroni. Cook until 1 minute before the package instructions for al dente—you want it slightly firm so it doesn't turn mushy when baked. Drain the pasta thoroughly in a colander, shaking it gently to remove excess water.
I always taste-test a piece here—it should have a slight bite. The pasta will finish cooking in the oven, and starting it just shy of done prevents a gummy texture. Transfer the drained pasta to a large mixing bowl and set aside while you prepare the cheese sauce.
Prepare the Ultimate Cheese Sauce
In a separate large bowl, combine 2 cups sharp white cheddar cheese, 1.5 cups gruyère cheese, 8 oz cream cheese, 1 cup heavy whipping cream, and 1 cup whole milk. The cream cheese should be at room temperature for smooth blending. Add 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried mustard, 1.5 tsp kosher salt, and 0.5 tsp black pepper.
Use a hand mixer or stand mixer to blend everything until completely smooth. The sauce should be thick and creamy—almost like a rich custard. If it looks too thick, add 1-2 tablespoons of pasta water to loosen it slightly. This is where the magic happens—the blend of cheeses creates that perfect balance of sharp, creamy, and nutty flavors.
Combine Pasta and Cheese Mixture
Add the cooked elbow macaroni to the cheese mixture and stir until every strand is fully coated. I like to use a large spatula to fold gently—this prevents breaking the pasta while ensuring even distribution. The mixture should be thick but still pourable. If it's too dry, add another splash of pasta water.
Transfer the entire mac and cheese mixture to a greased 9x13-inch baking dish (use the 2 tbsp extra-virgin olive oil to grease it thoroughly). Spread it evenly with a spatula, creating a smooth surface. This even layering ensures consistent baking and that perfect texture throughout.
Create the Crispy Topping Layer
In a small bowl, mix together the 1.5 cups panko breadcrumbs and 0.5 cup cold unsalted butter, cutting the butter into the breadcrumbs with a fork until it forms a coarse, crumbly mixture. This topping is what creates that coveted crispy crust we're after.
Sprinkle the butter-panko mixture evenly over the top of the mac and cheese, pressing down gently with the back of a spoon to help it adhere. The butter will melt slightly during baking, creating that golden, crispy topping while keeping the interior gooey. Don't skip this step—it's what makes this recipe truly special!
Bake to Golden Perfection
Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling. You'll see the panko turn a beautiful golden color and the cheese begin to pull slightly at the edges—that's your signal it's ready.
For the last 5 minutes, broil on high to intensify the browning of the top. Watch it closely to prevent burning—you want that crispy finish without charring. Once done, let it rest for 5-10 minutes before serving. This resting time allows the cheese to set slightly, making it easier to cut and serve without losing all that gooey goodness.
Pro Tips For Making Baked Mac And Cheese Recipe For 10
- PRE-COOK PASTA AL DENTE: Boil elbows for 1 minute less than the package says—you’re baking later, so they’ll finish cooking in the oven. I learned this the hard way after serving mushy mac that tasted like glue. Drain well, then toss with a splash of pasta water to keep them from sticking.
- GRATE CHEESE FINE: Use a box grater for sharp cheddar and Gruyère—no food processor here. Big cheese chunks melt unevenly and leave you with a lumpy mess. If you’re lazy, buy pre-shredded but shake the bag first: it’s packed with anti-caking agents that make the sauce grainy.
- BAKE COVERED THEN UNCOVERED: Start with foil on for 20 minutes—this steams the pasta and builds a creamy base. Then remove the foil and crank the oven to 425°F for the last 10 minutes to get that golden crust. Skipping this two-step gives you either soggy bottoms or dry, sad cheese.
- WHISK IN CREAM CHEESE LAST: Add cream cheese when the sauce is hot but off the heat—it burns faster than you’d think. Let it melt completely before folding in the heavy cream, or you’ll end up with clumps that ruin the texture. I was skeptical until I tried it: the sauce turns silky instead of streaky.
Perfect pairings for these flavors
Crisp Salad Contrast
Balance the richness with a shaved fennel and apple salad tossed with lemon vinaigrette—the bright acidity cuts through the cheese beautifully. I use 2 cups baby arugula, 1 thinly shaved fennel bulb, and 1 sliced crisp apple (like Honeycrisp) for natural sweetness.
Add ¼ cup crumbled goat cheese and toasted walnuts for texture. 🥗
Grilled Protein Pairings
Serve alongside garlic butter grilled chicken thighs or smoky pork chops—both complement the cheesy richness without overpowering.
For chicken, marinate 2 lbs bone-in thighs in 3 tbsp melted butter, 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tsp smoked paprika for 2 hours before grilling. The smoky-sweet notes create a perfect contrast.
Bread Basket Essentials
No mac and cheese meal is complete without warm, crusty bread. I love serving garlic pull-apart bread (like a mini loaf) or rosemary focaccia from New Seasons Market.
For a quick version, brush 1 baguette with 2 tbsp olive oil, sprinkle with 1 tsp garlic powder, and bake at 375°F for 12 minutes until golden. The bread soaks up any leftover cheese sauce beautifully.
Drink Pairings
A crisp Chardonnay with hints of vanilla and citrus (like La Crema Sonoma Coast) cuts through the richness perfectly. For beer lovers, a Belgian witbier (like Stella Artois Wit) offers a refreshing citrusy contrast.
Avoid heavy reds—they’ll clash with the dish’s creaminess. If you prefer non-alcoholic, try sparkling apple cider chilled with a cinnamon stick.
Spicy Kick Add-Ons
For guests who love heat, offer hot honey drizzle or chipotle crema on the side. Mix 2 tbsp honey with 1 tsp cayenne pepper for the hot honey, or blend ½ cup sour cream, 1 chipotle pepper in adobo, and 1 tbsp lime juice for the crema.
A sprinkle of crumbled bacon adds smoky depth too. 🌶️
Dessert Pairings
End the meal with something light to balance the indulgence. A lemon posset (from my Portland farmers market) or chocolate-dipped strawberries are perfect. For a crowd, serve vanilla bean ice cream with a sprinkle of flaky sea salt**—the coolness refreshes your palate after the cheesy feast.
Nutrition facts
Frequently asked questions
Can I make this baked mac and cheese ahead of time?
Assemble the dish 4 hours ahead and refrigerate uncovered. When ready to bake, add 10-15 extra minutes to the baking time (since it starts cold). For parties, this method works perfectly—just check for doneness with a toothpick (it should come out with a few cheese strings).
What if I don't have Gruyère or sharp cheddar?
No problem! For Gruyère, Comté or Emmental work well (though flavor will differ slightly). For sharp cheddar, try Pepper Jack at half the amount for heat, or white cheddar if you prefer milder flavor. The cream cheese is non-negotiable—low-fat versions make the sauce grainy.
Why did my mac and cheese turn out gummy?
This usually happens when pasta is overcooked or the cheese sauce isn't hot enough when mixed. Always cook pasta 1 minute less than package instructions, and heat the cheese sauce to 165°F before combining. If it's too thick, add 1-2 tbsp pasta water to loosen it.
Can I make this in a different-sized dish?
Yes! For a 9x13-inch dish, this recipe works perfectly. For a 8x8-inch dish, reduce serving size to 6-8. For a 10x15-inch sheet pan, increase to 12-14 servings. Always use the same baking time but check for doneness—smaller dishes may need 5-10 extra minutes.
How do I reheat leftovers without drying it out?
Cover with a damp paper towel and microwave in 30-second bursts, stirring between each. For oven reheating, cover with foil and bake at 350°F for 15-20 minutes until heated through. The paper towel trick keeps it creamy by trapping moisture.