Thanksgiving Mac and Cheese
Thanksgiving Mac and Cheese
Ingredients
For the Spice Blend
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground ginger
- 1 teaspoon ground mustard
For the Cheese Blend
- 4 ounces Gouda cheese, grated
- 4 ounces Gruyere cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 8 ounces low-moisture mozzarella cheese, grated
- 2 yellow American cheese, slices
- 1/4 cup Parmesan cheese, freshly grated, for topping
For the Macaroni
- 1 pound cavatappi pasta
For the Cheese Sauce
- 5 1/2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, cayenne pepper, smoked paprika, ground ginger, and ground mustard. Mix well and set aside.
⏱️ 2 min
- 2
In a large pot of salted boiling water, cook the cavatappi pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat.
⏱️ 2 min
- 4
Add half of the prepared spice blend to the melted butter and toast for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 5
Whisk in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly, to create a roux. The roux should be a light golden color.
⏱️ 3 min
- 6
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth. Then, stir in the heavy cream.
⏱️ 5 min
- 7
Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly. Season with salt and black pepper.
⏱️ 3 min
- 8
Remove the pot from the heat completely. Add the 2 slices of yellow American cheese and stir until fully melted and incorporated into the sauce.
⏱️ 2 min
- 9
Add the grated Gouda, Gruyere, cheddar, and mozzarella cheeses to the sauce. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. If needed, return the pot to very low heat for a moment to help melt the cheese, but do not boil.
⏱️ 5 min
- 10
Add the cooked and drained cavatappi pasta to the cheese sauce and stir until evenly coated.
⏱️ 2 min
- 11
Preheat your oven's broiler to high. Transfer the mac and cheese to an oven-safe baking dish. Sprinkle the freshly grated Parmesan cheese over the top.
⏱️ 2 min
- 12
Broil for 2 to 4 minutes, or until the top is golden brown and bubbly. Keep a close eye on it to prevent burning.
⏱️ 3 min
- 13
Serve hot and enjoy your Thanksgiving Mac and Cheese!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thanksgiving Mac and Cheese
Ingredients
For the Spice Blend
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground ginger
- 1 teaspoon ground mustard
For the Cheese Blend
- 4 ounces Gouda cheese, grated
- 4 ounces Gruyere cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 8 ounces low-moisture mozzarella cheese, grated
- 2 yellow American cheese, slices
- 1/4 cup Parmesan cheese, freshly grated, for topping
For the Macaroni
- 1 pound cavatappi pasta
For the Cheese Sauce
- 5 1/2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, cayenne pepper, smoked paprika, ground ginger, and ground mustard. Mix well and set aside.
⏱️ 2 min - 2
In a large pot of salted boiling water, cook the cavatappi pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat.
⏱️ 2 min - 4
Add half of the prepared spice blend to the melted butter and toast for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 5
Whisk in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly, to create a roux. The roux should be a light golden color.
⏱️ 3 min - 6
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth. Then, stir in the heavy cream.
⏱️ 5 min - 7
Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly. Season with salt and black pepper.
⏱️ 3 min - 8
Remove the pot from the heat completely. Add the 2 slices of yellow American cheese and stir until fully melted and incorporated into the sauce.
⏱️ 2 min - 9
Add the grated Gouda, Gruyere, cheddar, and mozzarella cheeses to the sauce. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. If needed, return the pot to very low heat for a moment to help melt the cheese, but do not boil.
⏱️ 5 min - 10
Add the cooked and drained cavatappi pasta to the cheese sauce and stir until evenly coated.
⏱️ 2 min - 11
Preheat your oven's broiler to high. Transfer the mac and cheese to an oven-safe baking dish. Sprinkle the freshly grated Parmesan cheese over the top.
⏱️ 2 min - 12
Broil for 2 to 4 minutes, or until the top is golden brown and bubbly. Keep a close eye on it to prevent burning.
⏱️ 3 min - 13
Serve hot and enjoy your Thanksgiving Mac and Cheese!
⏱️ 1 min