Description
A creamy and comforting Thanksgiving Mac and Cheese recipe featuring tender elbow macaroni baked with a rich blend of cheddar and Parmesan cheeses, topped with crispy breadcrumbs for the perfect golden crust. This dish serves as a classic side that pairs beautifully with any holiday feast.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- ½ cup Parmesan cheese
- ½ cup heavy cream
- ¼ cup butter
Topping
- ½ cup breadcrumbs
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Once melted, stir in the heavy cream. Gradually add the cheddar and Parmesan cheeses, stirring continuously until the cheeses have melted completely and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Toss the cooked elbow macaroni in the cheese sauce until every piece is evenly coated with the rich cheese mixture.
- Prepare for Baking: Transfer the macaroni and cheese mixture into a baking dish, spreading evenly. Sprinkle the breadcrumbs evenly on top to create a crispy topping.
- Bake: Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 20 minutes, or until the breadcrumbs turn golden brown and crispy, and the cheese sauce is bubbly.
Notes
- Use freshly grated cheese for better melting and flavor.
- For a lighter version, you can substitute heavy cream with whole milk, though the sauce may be less rich.
- Adding a pinch of garlic powder or paprika to the cheese sauce can enhance flavor.
- Make sure to use fresh breadcrumbs for a crispier topping; panko breadcrumbs work well.
- Allow the dish to cool for a few minutes before serving to let the cheese sauce thicken slightly.
