Large (20-25) Servings Recipe

Preheat the oven to 350°F (175°C). Lightly grease two 9x13-inch baking pans (or one full hotel pan) with butter or nonstick spray.

Bring a very large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente, about 6–7 minutes (it will finish cooking in the oven). Drain thoroughly and return to the pot. Toss with 1 tablespoon butter to prevent sticking.

Melt butter and whisk in flour

In a large heavy-bottomed pot or tilt skillet over medium heat, melt 1 cup (2 sticks) of unsalted butter. Sprinkle in 1 cup of flour and whisk constantly for 2–3 minutes until it forms a blond roux and loses the raw flour taste but does not brown.

Add milk gradually

Slowly add 12 cups of whole milk in two or three additions, whisking vigorously after each addition to keep the sauce smooth. After all milk is added, bring to a gentle simmer, whisking often, until slightly thickened, about 8–10 minutes.

Finish the sauce

Reduce heat to low. Add the cubed cream cheese and whisk until fully melted. Stir in 2 tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp onion powder, 1 tsp garlic powder, 3 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning.

Incorporate shredded cheeses

Remove the pot from heat. Gradually fold in 12 cups shredded sharp cheddar and 4 cups Colby-Jack, stirring until smooth and creamy. Keep warm on the lowest heat, stirring occasionally so the sauce stays fluid but does not simmer.

Fold the drained, warm pasta into the cheese sauce until evenly coated. If using any optional add-ins (cooked bacon, shredded chicken, or steamed broccoli), fold them in now so they are evenly distributed.

Divide the mac and cheese mixture evenly between the prepared pans (or pour into the hotel pan). Smooth the surface with a spatula, leaving about 1/2 inch headspace for bubbling.

In a medium bowl combine 4 cups panko breadcrumbs, 1 cup grated Parmesan, 8 tbsp melted butter, 2 tbsp chopped parsley (optional), and 1 tsp smoked paprika (optional). Mix until the crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the mac and cheese pans.

Place pans on middle rack of preheated oven and bake for 25–30 minutes, until bubbling around the edges and the topping is golden brown. If you want a deeper brown top, place under broiler for 1–2 minutes while watching very closely.

Remove pans from oven and allow to rest 10–15 minutes. This helps the sauce set so servings hold their shape.

Garnish with a sprinkle of extra grated Parmesan and chopped parsley if desired. Portion into 20–25 servings and serve warm.