Free mac and cheese batch calculator. Enter servings to find the pasta in grams and the cheese in grams you need for a mac and cheese batch.
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Enter the number of servings you plan to serve. This mac and cheese batch calculator uses 100 grams of dry pasta per serving and 60 grams of cheese per serving, so mac and cheese for a crowd is easy to plan. For 10 servings, you need 1000 grams of pasta and 600 grams of cheese. For 30 servings, you need 3000 grams of pasta and 1800 grams of cheese. One serving here is a generous main dish portion, so for mac and cheese side dish servings with many other dishes, enter about two thirds of your guest count and read the side dish section below.
This mac and cheese batch calculator for a party uses a clear mac and cheese recipe amounts rule for macaroni: pasta grams equal servings times 100, and cheese grams equal servings times 60. That gives a simple mac and cheese servings calculator you can check by hand. For 10 servings, the math is 10 times 100 equals 1000 grams of pasta, and 10 times 60 equals 600 grams of cheese. For 20 servings, you need 2000 grams of pasta and 1200 grams of cheese. Mac and cheese per person in this calculator is a generous main dish portion of dry pasta, because 100 grams of dry pasta is a standard adult main portion before sauce is added.
Mac and cheese side dish servings and mac and cheese main dish servings use different portions. Competitor guides suggest 3/4 to 1 cup per person as a side dish, 1.25 to 1.5 cups per person as a main dish, and 1/2 cup per person as a buffet item with many options. One crowd guide plans 1 pound of dry pasta for every 13 people as a standard side dish and for every 7 people as a main dish, with the same cheese ratio. Baked mac and cheese servings from one 9 by 13 pan are about 10 generous side portions or 5 to 6 main dish portions. For a side dish table, enter about two thirds of your guest count in this calculator; for a main dish table, enter the full guest count.
Mac and cheese cheese sauce starts with a roux of butter and flour, then milk, then cheese. Per pound of dry pasta, competitor guides plan about 1 to 1.5 pounds of cheese, 2 cups of milk, and half a stick of butter, with a quarter cup of flour for the roux. Mac and cheese milk butter amounts scale with the pasta: for 5 pounds of dry pasta, plan about 10 cups of milk and 2 and a half sticks of butter. Shred cheese from the block, because pre-shredded cheese has anti-caking agents that make the sauce grainy. A crowd blend that works is sharp cheddar for flavor, plus a smooth melting cheese for texture, with a little Gruyere, Monterey Jack, or Parmesan for depth. Add a breadcrumb topping of panko plus melted butter for a crunchy top.
Mac and cheese pans servings decide how many dishes you need. One 9 by 13 pan holds about 10 to 12 side servings, a deep half pan holds a 25 person side batch, and a deep full pan suits 50 people. For 30 people as a side dish, competitor guides plan about 6 and a half quarts finished, from 5 pounds of dry pasta, in three 9 by 13 pans. Use the oven for 25 or more people, because one crockpot suits only about 10 to 12 side servings and three crockpots mean three different cook times. Hold finished mac and cheese at 140 to 149 degrees F on a buffet, stir gently every 30 minutes, and keep warm milk on hand, because pasta keeps absorbing sauce while it sits.
Mac and cheese make ahead planning is: cook pasta 1 to 2 days ahead, make the sauce the day before, assemble the pans the night before, and bake on the day. Bake at 350 degrees F, covered first, then uncovered until bubbly and golden, and rest for 10 minutes before serving. Mac and cheese kids servings need care, because children often eat more mac and cheese than adults, and teenagers plan at about 1.5 times an adult portion, so do not cut kids portions in half. Mac and cheese leftovers reheating works in the oven covered with a splash of milk, or in short microwave bursts with stirring, and leftovers keep 3 to 5 days in the refrigerator or up to 3 months in the freezer.
Plan 3/4 to 1 cup per person as a side dish, 1.25 to 1.5 cups per person as a main dish, and 1/2 cup per person as a buffet item with many options. This calculator plans 100 grams of dry pasta per serving as a generous main portion.
For 30 side dish servings, competitor guides plan about 5 pounds of dry pasta, giving about 6 and a half quarts finished in three 9 by 13 pans. In this calculator, 30 servings need 3000 grams of pasta and 1800 grams of cheese.
This calculator plans 60 grams of cheese per serving. Per pound of dry pasta, competitor guides plan 1 to 1.5 pounds of cheese in total, so a side dish batch uses less cheese per guest than a main dish batch.
As a side dish with other proteins and sides, use the smaller cup portion and enter about two thirds of your guest count in this calculator. As a main dish, enter the full guest count and plan the larger cup portion.
Yes. Cook the pasta ahead, make the cheese sauce the day before, assemble the pans the night before, and bake on the day at 350 degrees F. Rest the pans for 10 minutes before serving so the sauce sets slightly.
Hold it at 140 to 149 degrees F, stir gently every 30 minutes, and add a splash of warm milk when you stir. Use a cheese blend with a smooth melting cheese, because all cheddar sauces can break and turn grainy when held too hot.
Kids often eat more mac and cheese than adults, so do not halve their portions. Plan a full side portion for children, and about 1.5 times an adult portion for teenagers.
Refrigerate leftovers for 3 to 5 days or freeze them for up to 3 months. Reheat covered in the oven with a splash of milk, or in short microwave bursts with stirring, until hot through.