Description
A creamy and comforting Thanksgiving Mac and Cheese recipe featuring elbow macaroni smothered in a rich cheese sauce made with sharp cheddar and Monterey Jack cheeses. This dish can be served stovetop or baked until bubbly and golden for a delightful holiday side.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 2 cups whole milk
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain well and set aside.
- Make Roux: In a large saucepan, melt butter over medium heat. Whisk in flour continuously for about 2 minutes until mixture becomes golden and slightly nutty in aroma.
- Add Milk: Gradually whisk in whole milk, stirring constantly to avoid lumps. Continue cooking and whisking until the sauce thickens, approximately 5 minutes.
- Melt Cheese: Remove sauce from heat temporarily and stir in shredded sharp cheddar and Monterey Jack cheeses until fully melted and smooth. Season with salt and pepper according to taste.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat every piece thoroughly.
- Optional Baking: For a baked finish, preheat oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish and bake uncovered for 20 minutes until bubbly and golden brown on top.
Notes
- Use freshly shredded cheese for best melting and texture.
- Adjust seasoning with salt and pepper to your preference.
- For a crispier top, add a breadcrumb topping before baking.
- To make it creamier, substitute half of the whole milk with heavy cream.
- This recipe serves approximately 8 as a side dish.
