Four-Cheese Baked Mac & Cheese - Chafing Recipe

Creamy cheese sauce, tender pasta, and a crispy golden topping — the ultimate comfort-food centerpiece

About This Recipe

Few dishes disappear faster at a buffet than rich, baked mac & cheese. Creamy cheese sauce, tender pasta, and a crispy golden topping make it the ultimate comfort-food centerpiece — the kind of dish guests go back for before they've even finished their first plate.

This extra-generous version is scaled to nearly fill a standard 13×9 inch half-size catering pan, making it ideal for parties, holiday buffets, BBQ spreads, and large gatherings.

Ingredients 2 lbs elbow macaroni 8 tbsp unsalted butter 8 tbsp all-purpose flour 6 cups whole milk 2 cups evaporated milk 4 cups sharp cheddar, shredded 2 cups Gruyère, shredded 2 cups Colby Jack, shredded 4 oz cream cheese, softened 1 tbsp Dijon mustard 1 tsp smoked paprika 2 tsp kosher salt, plus more to taste ½ tsp white pepper 1 cup panko breadcrumbs For the Crispy Topping ¾ cup grated Parmesan 2 tbsp melted butter ½ cup shredded cheddar cheese

Method

1. Cook the pasta: bring a large pot of salted water to a boil. Cook macaroni 2 minutes less than package directions. Drain and set aside.
2. Make the cheese sauce: melt butter in a large saucepan over medium heat. Whisk in flour; cook 1 minute. Gradually whisk in whole milk and evaporated milk until completely smooth. Simmer 5–7 minutes, stirring frequently, until thickened.
   
3. Add the cheese: reduce heat to low. Stir in cheddar, Gruyère, Colby Jack, cream cheese, Dijon mustard, smoked paprika, salt, and white pepper. Mix until fully melted and smooth.
   
4. Combine: add cooked macaroni to the cheese sauce and stir to coat. The sauce should look slightly looser than stovetop mac & cheese — it will continue thickening while baking and holding in the chafing dish.
   
5. Fill the pan: transfer the mixture to your 13×9 inch half-size catering pan and spread evenly.
   
6. Make the topping: combine panko, Parmesan, melted butter, and shredded cheddar. Scatter evenly over the top.
   
7. Bake at 400°F for 25–30 minutes until bubbling and deeply golden brown. Rotate the pan halfway through for even browning. Rest 5–10 minutes before transferring to the buffet setup.
   

Pro Tip
Slightly undercook the pasta and keep the sauce a little looser than you think necessary. Mac & cheese thickens significantly while baking and holding in a chafing dish — a looser start means a perfectly creamy finish.

Chafing Dish Setup

• Keep loosely covered between servings
  
• Stir gently from the corners occasionally to maintain creaminess
  
• The crispy topping stays at its best for 60–90 minutes — get it on the buffet table early
  
• Use a large serving spoon instead of tongs for cleaner portions

Make-Ahead Tips
Assemble the mac & cheese up to 24 hours ahead and refrigerate unbaked. Bake fresh before serving for the crispiest topping and creamiest texture. Leftovers reheat beautifully with a splash of milk stirred in before warming.

Serving Ideas

Serve with:

• BBQ Pulled Pork
  
• Beef Chili
  
• Caribbean Jerk Chicken
  
• Garlic Butter Shrimp
  
• Coleslaw

Scaling This Recipe

This recipe fills one 13×9 inch pan generously. For very large events (40+ guests), make two pans — mac & cheese is always the first thing to run out.

Complete Your Spread

Pair this dish with:

• BBQ Pulled Pork
  
• Caribbean Jerk Chicken
  
• Spinach & Ricotta Pasta Bake