Creamy homemade macaroni and cheese adds a warm, tasty touch to any Thanksgiving dinner. It’s sure to add an effortless and comforting feeling of familiarity to your plate.
As it bakes, the top becomes crispy golden, while the inside remains soft and velvety. A sprinkle of smoked paprika or a variety of cheeses can add flavor, but the original recipe is satisfying enough on its own.
When served alongside turkey and stuffing, it quickly becomes a family favorite. This macaroni and cheese is easy and consistently tasty, earning a place on the Thanksgiving table year after year.
Ingredients:
1 bag cavatappi noodles
1 can evaporated milk
2 cups heavy cream
1 pound mozzarella cheese
1 pound three-spice Colby Jack cheese
1/2 pound sharp cheddar cheese
3 tablespoons butter
1 tablespoon flour
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
Bacon bits (optional)
Step 1
Heat the oven to 325 degrees. Cook the cavatappi noodles, and fry the bacon until done. Set aside for now.
Step 2
In a pot, melt the butter on low to medium heat, and add in half of the paprika, garlic powder, salt and pepper. Next, whisk in the flour slowly to get rid of any clumps forming. More flour can be added if needed. Pour in the heavy cream and evaporated milk, stirring slowly before adding the other half of the seasoning.
Step 3
In a bowl, combine all three cheeses before adding half of the cheese mixture into the roux slowly. Add in handfuls at a time, ensuring the cheese melts between each handful. Add the noodles and bacon into the roux once half of the cheese has been added.
Step 4
In a deep dish pan, spread a small layer of the pasta on the bottom, and add a small layer of cheese on top. Next, add the rest of the pasta on top of the cheese before spreading the remaining cheese on top.
Step 5
Put the pan into the oven for 10 minutes or until the cheese is melted. Broil for up to five minutes for a nice, crisp top. Once finished, take it out to be served and enjoy!