Thanksgiving mac and cheese: a creamy, comforting recipe

Ingredients for Thanksgiving mac and cheese

• 240 ml evaporated milk

• 240 ml full-fat milk

• 5 ml garlic powder

• 5 ml onion powder

• 5 ml smoked paprika

• 2.5 ml freshly ground black pepper

• 5 ml kosher salt, plus more

• 900 g extra-sharp cheddar, coarsely grated

• 115 g full-fat cream cheese

• 450 g elbow macaroni

How to make Thanksgiving mac and cheese

1. Place a rack in the middle of the oven and preheat to 200°C.

2. In a large saucepan over medium heat, bring the evaporated milk and whole milk to a bare simmer.

3. Whisk in the garlic powder, onion powder, paprika, pepper, and 1 tsp salt until combined.

4. Working in batches, whisk in three-quarters of the cheddar cheese, followed by all of the cream cheese, until smooth.

5. Meanwhile, bring a large pot of generously salted water to a boil (the water should be slightly less salty than seawater).

6. Add the macaroni and cook, stirring occasionally, until very al dente, about 4 minutes. Drain in a colander.

7. Add the drained macaroni to the cheese sauce in the pan and mix until well coated.

8. Evenly spread half of the macaroni mixture in a 33 x 23 cm baking dish.

9. Sprinkle half of the remaining cheddar cheese evenly over the macaroni.

10. Layer the remaining macaroni mixture on top and sprinkle with the remaining cheddar cheese.

11. Bake for about 10 minutes, or until all the cheese is melted and bubbling.

12. Allow to cool slightly before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.