» The BEST Mac & Cheese (2024)

Let’s learn how to make the best mac and cheese ever for Thanksgiving. It’s so ooey and goeey on the inside and then perfectly golden and crispy on the outside – it’s the best of both worlds!

What You Will Need

• Pasta: I used elbow macaroni which is the traditional style but feel free to use any shape you like. You can use small or large elbow.
• Butter: This is going to add a beautiful rich taste to this Mac and cheese and is half of what maxes a roux.
• Flour: All purpose flour! Together with the butter, we’ll make a roux which acts as a thickener for the cheese sauce.
• Half & Half: This is my favorite dairy to use whenever I make mac and cheese. It’s not too rich like heavy cream but it adds a lot more creaminess compared to milk. Make sure it’s room temperature or warm but NOT cold.
• Mustard Powder: The secret ingredient you should always add to your Mac and cheese. The acidity in the mustard helps cut through the fat. You can find it in the spice section of any major grocery store. Otherwise, swap it for 1/2 to 1 tablespoon of Dijon or yellow mustard to taste or omit it.
• Garlic Powder: Just because garlic enhances everything! You can also minced garlic but make sure to saute it first before adding.
• Salt: When adding salt, keep in mind that cheese has salt in it. You can also use salted butter but just add salt and taste as you go.
• Black Pepper: Always a must!
• Nutmeg: This is also optional but trust me, a dash of it goes a long way to balance the tangy cheese flavor and all the fats.
• Cayenne Powder: A little sprinkle makes all the difference. It does not make this spicy – it just balances the flavors.
• Smoked Paprika: Adds a beautiful rich color and flavor to this mac and cheese.
• Cream Cheese: I love adding a little to my Mac and cheese – just trust the process.
• Sharp Cheddar Cheese: Make sure to buy it as a block and grate it yourself! It will melt a lot better compared to pre-shredded.
• Colby Jack Cheese: Feel free to swap this for Monterrey jack or white cheddar. I like using colby because it has a mild flavor while still having that beautiful yellow color.
• Smoked Gouda: Grate it yourself fresh and the rich flavor it adds to this is incredible. A good substitute would be gruyere.

How To Make It

There are four basic parts to making mac and cheese from scratch!

1. The first step is to start by maxing a roux. If you’re not familiar with a roux, it’s flour and fat cooked together to thicken sauces. To a sauce pan or pot over medium heat, add the butter and once melted, whisk in the flour. Whisk for 1 to 2 minutes until bubbly and golden.
2. The second step is to add the dairy (half and half), spices, and cream cheese and whisk together until smooth and creamy. Once it starts to bubble, take off the heat. Add the cheese and whisk until all of it is melted and smooth.
3. The third part is to cook your pasta in salted water according to package directions and then toss it into sauce. I like to cook it on the side as I make the sauce so it’s all ready at the same time.
4. Cover the top with a blend of all three cheeses and add a sprinkle of smoked paprika and cayenne powder on top. Pop in the oven to bake and then turn to broil to crisp up the top.

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