easy mac n cheese recipe for thanksgiving

Cheddar – Sharp cheddar is what I use, but depending on your preferences, you can use mild or extra sharp.For a more complex flavor, use Monterey Jack instead. That texture is what makes the noodle stick together in just the right way. Mozzarella – Although the flavor is mild, mozzarella is one of the best melting cheeses.If you’re sensitive to spice, feel free to reduce the amount or leave it out altogether. I tend to use Tabasco, but any brand will do. Hot sauce – This adds an extra kick of flavor without making the dish itself spicy.Pasta – Elbow macaroni is the classic choice, but any small pasta works well.For the full ingredient list, see the recipe card at the bottom of this post. Note: This is just a partial list of ingredients. Chopped chicken and a spicy sauce make it a hearty meal, and sour cream and bleu cheese add a signature tangy flavor. The addition of crisp bacon pieces adds a smoky flavor.įor something more unique, try my Buffalo Chicken Mac and Cheese Bake. My Bacon Mac and Cheese Casserole is a delicious spin on this 3 cheese mac and cheese. As a result, the dish is rich, hearty, and bursting with flavor. We combine it with two other cheeses to make the sauce extra creamy. Make this comfort food recipe in just half an hour!īaked macaroni and cheese has a reputation for being dry and flavorless, but that’s not the case with this recipe! Allow to cool for 10 minutes, then serve.Mac and cheese with cream cheese is guaranteed to be the creamiest you’ve ever tasted.

Bake until golden and bubbling, 20 to 25 minutes. Evenly sprinkle the toasted panko on top.

Transfer to the baking dish and spread evenly. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Simmer, whisking often, until thickened, 5 to 7 minutes. Bring to a simmer while continuing to whisk.

While whisking, carefully stream in the milk until smooth and incorporated.

Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes.

Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Immediately remove from heat and set aside to cool. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes.

Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat.

Drain, rinse under cold water and drain again. Add pasta and cook until al dente according to package instructions. Bring a large pot of salted water to a boil. Grease a 9-by-13-inch baking dish with butter.

Easy mac n cheese recipe for thanksgiving