Perfect Thanksgiving Mac and Cheese

Ingredients

• 1 lb Elbow macaroni pasta (Elbow‑shaped short pasta)
• 1 tsp Chicken bouillon (Adds savory depth to the pasta water and sauce)
• 1 tsp Salt (For seasoning the pasta water)
• 4 tbsp Unsalted butter (Melted for the roux)
• 3 tbsp All‑purpose flour (Creates the roux; use gluten‑free flour if needed)
• 2.5 cup Whole milk (2% or whole milk for creaminess)
• 0.5 cup Heavy whipping cream (Adds richness; can substitute half‑and‑half or evaporated milk)
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 0.5 tsp Ground black pepper
• 1 tbsp Dijon mustard
• 2 tbsp Sour cream
• 4 oz Cream cheese (Softened)
• 2 cup Cheddar cheese, shredded (Sharp cheddar works best)
• 1 cup Mozzarella cheese, shredded
• 1 cup Gouda cheese, shredded
• 1 cup KBI Jack cheese, shredded
• 1 tsp Paprika (for topping) (Adds color after baking)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, bring to a rolling boil, add 1 tsp chicken bouillon and 1 tsp salt, then add the elbow macaroni.

   Time: PT5M

2. Cook Pasta Al Dente

   Cover the pot and cook the macaroni until just al dente, about 8‑10 minutes. Then drain in a colander and set aside.

   Time: PT10M

3. Grate Cheeses

   While the pasta cooks, grate cheddar, mozzarella, gouda, and KBI Jack cheeses onto a large plate or bowl.

   Time: PT5M

4. Make Roux

   In a saucepan melt 4 tbsp unsalted butter over medium heat. Sprinkle 3 tbsp flour over the butter and whisk continuously for about 30 seconds until the mixture turns a light cream color.

   Time: PT2M

   Temperature: Medium heat

5. Add Milk and Cream

   Gradually whisk in 2½ cups whole milk followed by ½ cup heavy whipping cream, adding a little at a time to keep the sauce lump‑free. Continue whisking until the mixture thickens, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Season the Sauce

   Stir in 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp black pepper, a pinch of chicken bouillon, 1 tbsp Dijon mustard, 2 tbsp sour cream, and the softened 4 oz cream cheese. Mix until everything is fully incorporated and the sauce is smooth.

   Time: PT4M

   Temperature: Low heat

7. Incorporate Half the Cheese

   Add half of the grated cheese mixture to the sauce, stirring until melted and the sauce is glossy.

   Time: PT2M

   Temperature: Low heat

8. Combine Pasta and Sauce

   Add the drained macaroni to the cheese sauce, tossing gently to coat every piece evenly.

   Time: PT2M

9. Assemble in Baking Dish

   Transfer the mac and cheese to a 9x13‑inch baking dish. Sprinkle the remaining grated cheeses evenly over the top, then dust with 1 tsp paprika for color.

   Time: PT3M

10. Bake

    Place the dish in a pre‑heated oven and bake at 350°F for 22 minutes, or until the top is golden and the sauce is bubbling.

    Time: PT22M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven and let the mac and cheese rest for 5 minutes before serving so the sauce sets.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

15g

Carbohydrates

35g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Elbow macaroni pasta: Penne, Shells
• Instead of Chicken bouillon: Vegetable bouillon
• Instead of Salt: Kosher salt
• Instead of Unsalted butter: Margarine
• Instead of All‑purpose flour: Gluten‑free flour
• Instead of Whole milk: 2% milk, Oat milk (flavor will change)
• Instead of Heavy whipping cream: Half‑and‑half, Evaporated milk
• Instead of Smoked paprika: Regular paprika
• Instead of Dijon mustard: Whole grain mustard
• Instead of Sour cream: Greek yogurt
• Instead of Cream cheese: Neufchâtel cheese
• Instead of Cheddar cheese, shredded: Colby
• Instead of Mozzarella cheese, shredded: Provolone
• Instead of Gouda cheese, shredded: Smoked Gouda
• Instead of KBI Jack cheese, shredded: Monterey Jack
• Instead of Paprika (for topping): Smoked paprika

Equipment Needed

• Large pot
• Colander
• Cheese grater
• Saucepan or deep skillet
• Whisk
• Measuring cups and spoons
• Mixing bowl
• Spatula or wooden spoon
• 9x13‑inch baking dish
• Oven

Critical Steps — Do Not Skip

• Cooking the roux without browning the flour
• Whisking milk slowly to avoid lumps
• Keeping the cheese sauce on low heat to prevent cheese separation
• Baking until the topping is golden but not burnt

Chef Tips from the Video

• Freshly grated cheese melts better than pre‑shredded (no anti‑caking agents)
• A pinch of nutmeg in the sauce adds subtle warmth
• For extra crunch, sprinkle toasted breadcrumbs mixed with a little melted butter on top before baking

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze in a covered dish for up to 2 months; reheat covered at 350°F until hot

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the cheese sauce up to step 7, let it cool, then refrigerate for up to 24 hours
• Grate all cheeses ahead of time and store in a sealed container
• Assemble the dish, cover tightly, and freeze; bake from frozen adding 5‑7 extra minutes