FOOD · THE SUNSET TABLE · THANKSGIVING

Baked Mac and Cheese

Mac and cheese is a classic, and my family loves the creaminess and rich cheddar flavor in this one. Every cheese has its purpose: American makes the sauce creamy, cheddar brings the flavor, and mozzarella gives it that cheese pull that gets the wows at the table. It’s just as good as leftovers. Reheat gently, though. Overdo it, and you’ll lose the creaminess you came for.

SERVINGS

10–15 side servings

COOK TIME

About 45 minutes baking, plus stovetop cooking

METHOD

Stovetop + oven

Ingredients

  • 1 lb elbow macaroni, preferably ridged
  • 4 cups milk
  • 1 cup heavy cream
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 tablespoon dry mustard powder (omit if unavailable)
  • 1 teaspoon paprika
  • 1½ cups freshly grated sharp cheddar, for the sauce
  • 1 cup freshly grated deli American cheese
  • 1 cup freshly grated mozzarella
  • 1½ cups freshly grated sharp cheddar, for topping
  • Salt and black pepper, to taste
  • Salt, for the pasta cooking water

My ingredient notes: Ridged elbows are my preference, but regular ones work if that’s what you can find.

Grate the cheeses yourself, and get the American cheese from the deli counter.

Dry mustard means mustard powder; if you don’t have it, leave it out rather than substituting prepared mustard.

Taste the finished cheese sauce before adding salt, since the cheeses bring plenty of their own.

Instructions

  1. Heat the oven to 350°F. Have a 9 × 13-inch baking dish ready. Grate the cheeses, keeping the topping cheddar separate.
  2. Bring a large pot of generously salted water to a boil. Cook the macaroni until al dente, following the package timing, then drain.
  3. Meanwhile, melt the butter in a large saucepan. Stir in the flour and cook, stirring, until lightly golden.
  4. Gradually whisk in the milk and heavy cream. Cook, stirring, until smooth and lightly thickened. You want a loose, creamy sauce, not a thick paste.
  5. Stir in the dry mustard powder and paprika. Reduce the heat to low and add the sauce cheeses a little at a time, stirring until melted before adding more. Keep the heat gentle as the cheese melts.
  6. Taste the finished cheese sauce, then add salt and black pepper as needed.
  7. Combine the drained macaroni and cheese sauce thoroughly. Transfer to the baking dish and cover the top evenly with the remaining 1½ cups cheddar.
  8. Bake uncovered for about 45 minutes, until the top is browned and bubbly. Serve warm.

My serving note: This serves 10–15 as part of a Thanksgiving spread, where everyone takes a little of everything.

I time this to come out of the oven right before dinner, while the sauce is creamy and the cheddar topping is golden.

For leftovers, reheat gently so the sauce stays creamy.

Back to Thanksgiving Recipes