Macaroni and cheese is a staple Thanksgiving dish! Most guests, young and old, look forward to dumping a big helping of mac-n-cheese onto their plate every holiday. While macaroni and cheese tastes fantastic no matter how you make it, try out this delicious and simple recipe that will have everyone coming back for seconds!
- 1.5 cups of dry Elbow Macaroni (you can actually use any bite-sized macaroni that you like)
- 2 Tablespoons of Butter- salted or not, it doesn’t matter! Adjust the amount of salt you add depending on which butter you use.
- 2 Tablespoons of All-Purpose Flour
- 1/2 Teaspoon of Salt
- 1/8 Teaspoon of Black Pepper
- 1.5 cups of Milk
- 3/4 cup of Half & Half
- 1.5 cups of Shredded Cheddar Cheese
- Preheat your oven to 325 degrees. Lightly grease a square baking dish.
- Cook the macaroni noodles in a pot on your stovetop according to the package. Slightly undercook them so they are not too soft. Drain the water and set the noodles aside.
- Melt your butter in a medium-sized sauce pan over medium heat. Slowly mix in flour, salt, and pepper. Cook that for about 2 minutes.
- Add in milk and half & half to your saucepan slowly. Remove the saucepan from heat. Stir constantly.
- Add one cup of shredded cheese and stir until it is melted.
- Pour cooked macaroni noodles into your cheesy sauce. Coat the noodles in the sauce completely.
- Pour half of the mixture into your greased baking dish from step 1. Completely coat with more shredded cheese.
- Place the rest of your mixture to the top of the shredded cheese. Sprinkle the remaining cheese to the top of the macaroni.
- Bake in the oven for 15-20 minutes or until cheese on top is completely melted.
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Tips & Tricks
- High quality, finely-aged cheese will make for a richer sauce.
- Use low heat when preparing your sauce as to not burn it and keep it from sticking to your saucepan.
- Sprinkle bread crumbs, bacon bits, or parmesan cheese to the top of your macaroni before placing it in the oven for a little added bonus.