When my sister-in-law first introduced her mac and cheese to our Thanksgiving menu, it quickly became a cherished dish that reminded me of her each year. Inspired to keep this tradition alive, this is my version that has now become an essential part of our holiday celebrations. It's one of my go-to sides for Thanksgiving, and its irresistible flavor and creamy texture have earned it a spot on our Christmas menu as well, at the request of my family who can't get enough of it! This mac and cheese holds a special place in my heart, not only because of its delicious taste but also because it carries memories of my sister-in-law helping me cook my first Thanksgiving feast. It also makes a great weeknight meal paired with grilled chicken, crispy bacon, roasted broccoli, or a fresh salad. Whether you're celebrating a special occasion or simply enjoying a cozy meal with your loved ones, this mac and cheese is sure to bring warmth and comfort to any table.
Ingredients
- 1 tbsp. salted butter
- 6 c. uncooked large elbow macaroni
- 4 tbsp. unsalted butter
- 4 tbsp. flour
- 2 c. chicken stock
- 1 c. half and half
- 1 c. whole milk
- 8 oz. cream cheese
- 1 tsp. salt
- 1 tsp. black pepper
- 8 oz. aged gouda (buy a block and shred yourself)
- 12 oz. sharp cheddar cheese (buy a block and shred yourself)
- 8 oz. parmesan cheese (buy a block and shred yourself)
- smoked paprika
Instructions
- Preheat oven to 350°. Grease a 9x11 pan with 1 tbsp. salted butter, set aside.
- Bring a large pot of salted water to a boil (you'll want to use about 1 tbsp. of salt). Do not skip this, it is necessary to infuse flavor in your pasta!
- Cook pasta 2 minutes under box instructions for 'al dente,' typically this will be 4 minutes.
- Drain pasta and set aside.
- Melt butter in medium saucepan over medium high heat. Add flour and whisk vigorously until smooth (about 1 minute).
- Slowly whisk in chicken stock, half and half, and milk. Whisk until smooth and free from lumps. Let the mixture slowly come to a gentle simmer, whisking the entire time. Allow mixture to simmer for 1 minute or so (until slightly thickened). Turn heat to low.
- Add salt, pepper, cream cheese, 8 oz. gouda, 8 oz. sharp cheddar and 6 oz. parmesan. Remember that you are reserving some of the shredded cheese for the top. Stir until melted. Remove from heat and stir in mac.
- Transfer mixture to greased pan, top with remaining 4 oz. of sharp cheddar and 2 oz. of parmesan. Sprinkle with smoked paprika.
- Bake at 350 ° until heated through and slightly golden around the edges (about 45 minutes).
Notes
- It is a "must" to buy blocks of cheese and shred/grate it yourself. Pre-shredded cheese has mold inhibitors added to it that will affect the texture of your sauce.
- The Gouda that I buy is aged 8 years and adds a delicious, creamy flavor.
- Use full-fat cream cheese, not Neufchâtel.
That Mac and cheese looks AMAZING!!!!
I’m looking forward to trying yet another one of your DELICIOUS recipes! Keep up the great work Molly!
Thank you so much Myke!! Mac and cheese is one of my favorites too! I hope you enjoy it, I always enjoy your food too!!