Thanksgiving Mac n Cheese 🍂
For this I used Gruyère and Sharp white cheddar cheese. Always get a little extra to add in after you pour your noodles in your baking dish 😃
Ingredients
• 1 lb Cellentani noodles
• 2 + Cups shredded white sharp cheddar + 1 cup Gruyere.
• Save some cheese for the top
• 4 tbsp butter,
• 1/4 cup all-purpose flour,
• 3 cups whole milk (warmed in microwave for 1- 1 1/2 min
• 1 tsp mustard powder, 1 tsp garlic powder, 1 tsp onion powder, salt and black pepper to taste (add more of other seasonings if you like)
• Breadcrumb Topping: 1/2 cup Panko breadcrumbs mixed with 2 tbsp butter
Preheat your oven to 375°F
1. 9X13 baking dish
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until just under al dente 11 min.
3. In a large saucepan over medium heat, melt 4 tbsp butter. Once melted, whisk in 1/4 cup flour and cook for 1-2 minutes, whisking constantly to form a roux (it should be smooth and bubbly but not browned).
Gradually pour in the 3 cups warmed milk while whisking to avoid lumps. Continue cooking and whisking for 3-5 minutes until the mixture thickens to a sauce-like consistency
4. Remove the saucepan from the heat. Stir in 1 tsp mustard powder, 1 tsp garlic powder, 1 tsp onion powder, salt, and black pepper to taste.
Add the shredded cheese, Stir in handfuls at a time until fully melted and smooth. If the sauce seems too thick, add a splash of milk. Taste and adjust seasonings.
5. Add the pasta to the cheese sauce in the saucepan. Gently fold everything together until the pasta is evenly coated. If it’s too thick, stir in another splash of milk.
6. Pour the pasta mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining shredded cheese over the top.
In a small bowl, mix 1/2 cup Panko breadcrumbs with 2 tbsp melted butter
7. Place the dish in the oven and bake for 20-25 minutes, until the sauce is bubbly around the edges and the breadcrumb topping is golden brown. If the top browns too fast, loosely cover with foil for the last 5-10 minutes. Avoid overbaking, as it can dry out the sauce.
I hope you enjoy !
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This Thanksgiving Mac n Cheese recipe stands out by combining the rich flavors of Gruyère and sharp white cheddar cheeses, creating a smooth and decadent sauce that complements the pasta perfectly. The use of Cellentani noodles adds a fun twist, as their spiral shape helps trap the creamy cheese sauce inside each bite, enhancing the overall texture and experience. Key steps include making a classic roux with butter and all-purpose flour cooked until bubbly but not browned. Gradually whisking in warmed whole milk prevents lumps, yielding a velvety cheese sauce base. Mustard powder, garlic powder, and onion powder add layers of subtle but essential seasoning that elevate the flavor profile while balancing the richness of the cheese. A crucial tip featured in the recipe is to save extra shredded cheese to sprinkle on top before baking, which melts and forms an appealing golden crust that complements the panko breadcrumb topping mixed with melted butter. This topping crisps beautifully in the oven, offering a delightful contrast to the creamy interior. To avoid overbaking and drying out the sauce, monitoring the baking time closely and loosely covering with foil if the topping browns too quickly is recommended. Preparing this dish in a 9x13 baking dish ensures even cooking and easy serving for holiday gatherings. Incorporating these elements results in a crowd-pleasing, authentic Thanksgiving side that celebrates the season with comforting and indulgent homemade Mac n Cheese. This recipe aligns with popular holiday recipe trends searched by users looking for creamy, cheesy, and perfectly seasoned dishes that can serve a family or diverse group.
