Description
Thanksgiving is about warmth, comfort, and unforgettable flavors. This mac and cheese brings all three together in one golden, cheesy, creamy bake. With a touch of holiday spice and a buttery crust, it’s the kind of side dish that just might steal the show.
Ingredients
1 lb elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
2 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp ground nutmeg
Salt and pepper to taste
2 cups sharp cheddar, shredded
1 cup Gruyère, shredded
1/2 cup Parmesan, grated
1/2 cup panko breadcrumbs
2 tbsp melted butter (for topping)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook pasta until al dente, drain and set aside.
In a saucepan, melt butter, whisk in flour, and cook for 2 minutes.
Gradually whisk in milk and cream. Simmer until thickened, about 5–7 minutes.
Stir in mustard, garlic powder, nutmeg, salt, pepper, and cheeses (reserve some cheddar for topping).
Mix cheese sauce with pasta and pour into prepared dish.
Top with reserved cheddar, panko tossed in melted butter, and paprika if using.
Bake for 25–30 minutes until golden and bubbly. Let rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 450
- Fat: 28g
- Protein: 16g