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A Thanksgiving menu featuring 20+ recipes fit for pilgrims and poets alike - warm, abundant, and utterly irresistible. Inside find appetizers, sides, desserts, and the Star of the Show suitable for your November feast.
Sides
Homemade Mac n' Cheese
Side
Al dente pasta enveloped in a velvety blend of nutty Gruyère, sharp cheddar, and tangy Parmesan. Baked to golden bliss with a crunchy panko breadcrumb.
RECIPE
Homemade Mac n' Cheese
Al dente pasta enveloped in a velvety blend of nutty Gruyère, sharp cheddar, and tangy Parmesan. Baked to golden bliss with a crunchy panko breadcrumb.
Prep 20 mins
Cook 30 mins
Total 50 mins
Side
Ingredients
Cook Mode
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- 1 1/2 cups panko or regular breadcrumbs
- 1/2 cup Parmesan cheese shredded
- salt and pepper to taste
Preparation
1
Preheat oven to 350°F (175°C). Grease a 3 or 4-quart baking dish.
2
Cook macaroni a little shy of al dente; drain. Drizzle pasta with olive oil, stir to coat pasta, and then set aside.
3
In a saucepan, dutch oven or pot, melt butter over medium heat. Stir in flour and cook for 1 minute (or until bubbly and golden).
4
Gradually whisk in milk and heavy cream; cook until thickened and bubbly. Set 2 cups of the cheddar cheese aside but then add and stir the rest of cheeses until melted - the sauce should be thick.
5
Mix sauce with macaroni, season with salt and pepper, and pour half of it into baking dish. Top with the reserved cheese and then add the rest of the mac and cheese.
6
Top with breadcrumbs. Bake for 30 minutes until golden and bubbly.