Funeral Mac and Cheese (Crowd-Pleaser Recipe)
This baked macaroni and cheese serves about 10 to 12 as a side and fits a 9 × 13-inch dish. A creamy cheddar and Monterey Jack sauce coats elbow pasta, while extra cheese and optional buttered breadcrumbs make a golden top. Cook the pasta briefly, melt cheese off the heat, and bake until the center reaches 165°F.
A meal for a grieving family or a shared gathering needs to be generous, easy to serve, and dependable. But baked mac and cheese can turn grainy, dry out in the oven, or arrive at the table without staying hot. This recipe is built to help you avoid those problems with familiar ingredients and clear temperature checks.
I plan the steps around the parts that matter most: slightly undercooked pasta, a gently cooked milk sauce, and cheese added after the pan leaves the heat. The result is rich and comforting, with enough servings for a group and no hard-to-find ingredients.
Ingredients, yield, and dish setup
This recipe makes about 10 to 12 side portions in one 9 × 13-inch (23 × 33 cm) baking dish. Use a metal, glass, or ceramic dish that its manufacturer rates for at least 350°F (177°C). Set it on a dry, heat-safe surface when it comes out of the oven.
| Ingredient | Amount | Purpose |
|---|---|---|
| Elbow macaroni | 1 lb (454 g) | Holds the sauce |
| Unsalted butter | 4 tbsp | Forms the sauce base |
| All-purpose flour | ¼ cup | Thickens the sauce |
| Whole milk | 3 cups | Adds creaminess |
| Evaporated milk | 1 can, 12 fl oz (355 mL) | Adds body |
| Dry mustard | 1 tsp | Adds a mild savory note |
| Black pepper | ½ tsp | Seasons the sauce |
| Salt | ½ tsp, plus pasta water | Seasons the dish |
| Sharp cheddar, freshly grated | 16 oz (454 g) | Provides a bold cheese flavor |
| Monterey Jack, freshly grated | 8 oz (227 g) | Helps make the sauce smooth |
| Coarse breadcrumbs, optional | 1 cup | Adds a crisp topping |
| Melted butter, optional | 1 tbsp | Helps coat the breadcrumbs |
Grate cheese from blocks rather than using pre-shredded cheese. Packaged shredded cheese can include ingredients that affect how it melts. Reserve about 1 cup of the combined grated cheese for the top; add the rest to the sauce.
For the sauce, choose a heavy-bottomed stainless steel or enameled saucepan. Avoid uncoated reactive aluminum or copper for prolonged contact with dairy. Cookware construction and oven ratings vary, so check the maker’s instructions for your pans and baking dish.
How to make the macaroni and cheese
The method has four main stages: cook the pasta, make a flour-thickened milk sauce, add cheese off the heat, and bake. Keep the dish at room temperature before filling it; do not preheat it empty.
1. Cook the pasta just short of done
Bring a large pot of salted water to a boil. Add the macaroni and cook it for 2 minutes less than the package’s al-dente time. Drain it without rinsing, then set it aside while you make the sauce.
The pasta will cook more in the oven. Starting it a little firm helps it hold its shape instead of becoming soft in the finished casserole.
2. Make the sauce
Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring often, without browning it. This butter-and-flour mixture is called a roux: it thickens the milk and helps give the sauce body.
Gradually whisk in the whole milk and evaporated milk. Bring the mixture to a gentle simmer, stirring as it heats, and cook for about 5 to 8 minutes, until it coats a spoon. Avoid a hard boil, which can scorch the milk or make the sauce harder to manage.
3. Melt in the cheese and combine
Take the saucepan off the heat. Stir in the dry mustard, pepper, and salt. Add the grated cheese a handful at a time, stirring until each addition melts before adding more. Keep the reserved cup of cheese for the topping.
Fold in the drained macaroni. Transfer the mixture to the room-temperature baking dish. Sprinkle the reserved cheese over the top. If you want a crisp finish, mix the breadcrumbs with 1 tablespoon melted butter and scatter them over the cheese.
4. Bake and rest
Preheat the oven to 350°F (177°C). Once the oven signals that it is ready, allow at least 20 minutes before baking. Oven signals can come before the oven has fully stabilized, so this extra time helps provide a steady bake.
Bake uncovered for 25 to 35 minutes, until the edges bubble and the center reaches 165°F (74°C). Check the center with a food thermometer. Let the casserole rest for 10 minutes before serving so it settles and is easier to scoop.
Keep the sauce smooth and the top golden
A smooth sauce starts with gentle heat. A hard boil, or adding cheese while the pan is still over high heat, can cause fat to separate from the sauce. That can leave the cheese grainy or oily.
If the sauce looks too thick before you add the pasta, stir it gently and check that the heat is not too high. If it becomes grainy after the cheese goes in, do not keep boiling it to try to fix it. Take it off the heat and stir gently; the texture may not fully recover, but more heat can make separation worse.
| What you notice | Likely cause | What to do next time |
|---|---|---|
| Pasta is soft after baking | It was cooked to full tenderness before baking | Drain it 2 minutes before the package’s al-dente time |
| Sauce looks oily or grainy | It boiled hard or cheese went into a hot pan | Simmer gently; add cheese off the heat, a handful at a time |
| Center is not hot enough | The casserole needs more baking time | Continue baking and recheck the center for 165°F (74°C) |
| Top browns before the center is ready | The top is heating faster than the middle | Check the center with a thermometer; keep baking as needed |
The oven time is a guide, not a replacement for checking the center. Dish material, oven behavior, and how cold the ingredients are can affect how quickly the casserole heats through.
Serving, transport, and food safety
This casserole is best served warm from the baking dish with a broad spoon. If you are holding it hot for a gathering, keep it at 135°F (57°C) or hotter and check the temperature during service.
For a potluck, cover the dish and carry it in an insulated carrier. Check that the center remains at or above 135°F (57°C). If you cannot keep it hot, keep it cold at 41°F (5°C) or below until reheating. Label the dish as containing wheat and milk, and provide a serving utensil just for the casserole to help limit cross-contact.
Refrigerate leftovers within 2 hours of serving, using shallow containers so they can cool more quickly. Let the baking dish cool on a dry, heat-safe surface. Do not pour cold water onto a hot glass or ceramic dish, or set a hot dish on a cold or wet surface; thermal-shock limits differ by dish.
Planning for different gatherings
The same recipe can suit a quiet family meal or a larger shared table. These examples are planning scenarios, not different tested batch sizes. The recipe as written is for one 9 × 13-inch dish; if you need more, make separate batches rather than guessing at a larger pan’s bake time.
| Situation | Practical plan |
|---|---|
| Family meal with leftovers | Serve from the dish, then transfer leftovers to shallow containers and refrigerate within 2 hours |
| Shared meal with a short trip | Cover the dish and use an insulated carrier; check that it stays at or above 135°F (57°C) |
| Gathering where hot holding is uncertain | Keep the casserole cold at 41°F (5°C) or below until reheating |
| Guests with food allergies | Label wheat and milk; use a dedicated serving spoon to limit cross-contact |
For a larger group, consider whether you can keep each dish at a safe temperature and whether you have enough oven space. A second dish may be easier to heat and carry than one deeper casserole, which may take longer to reach temperature.
Cleaning and cookware care
Let the dish cool on a dry, heat-safe surface before washing. For baked-on cheese, soak the cooled dish in warm, soapy water and use a non-scratch sponge. Avoid metal tools that can scratch the surface.
Nonstick bakeware is not needed. If you use it, follow the manufacturer’s temperature and utensil limits. Avoid aerosol cooking spray on nonstick bakeware, as its propellants and additives can leave a hard-to-remove residue. Do not assume a generic coating limit applies to your pan.
Stainless steel and enameled cookware do not need seasoning. Bare cast iron is not ideal for cooking dairy for a long time or storing it. If you use cast iron for the sauce, transfer the sauce promptly, then clean and dry the pan.
Frequently asked questions
These answers cover the most common timing, texture, and serving questions for a baked group-size mac and cheese. Use a thermometer for the key heat checks, and follow the dish maker’s instructions for cookware limits.
Can I use pre-shredded cheese?
You can, but cheese grated from blocks is the better choice for this sauce. Packaged shredded cheese may contain ingredients that affect how smoothly it melts.
Why does my cheese sauce look grainy?
The sauce may have boiled hard, or the cheese may have been added over direct high heat. Keep the milk at a gentle simmer and stir in the cheese after removing the pan from the heat.
Can I skip the breadcrumbs?
Yes. The breadcrumbs are optional. Top the casserole with the reserved cheese and bake as directed.
How do I know when the casserole is done?
The edges should bubble, and the center should reach 165°F (74°C). Check the center with a food thermometer.
Why cook the pasta for less time than the package says?
The macaroni continues cooking in the oven. Draining it 2 minutes before the package’s al-dente time helps it keep its shape.
Can I bake it in glass or ceramic?
Yes, if the dish is rated by its manufacturer for at least 350°F (177°C). Do not preheat the empty dish, and avoid sudden temperature changes.
How long should it rest before serving?
Let it rest for 10 minutes after baking. This gives the casserole time to settle and makes it easier to serve.
How should I hold it at a potluck?
Keep it at 135°F (57°C) or hotter during hot holding. If you cannot do that, keep it cold at 41°F (5°C) or below until reheating.
When should I refrigerate leftovers?
Refrigerate them within 2 hours of serving in shallow containers. Let the baking dish cool on a dry, heat-safe surface before washing.
What allergens should I label?
Label the casserole as containing wheat and milk. Use a dedicated serving utensil to help limit cross-contact.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
