Description
Viral Thanksgiving Mac & Cheese
The creamy, cheesy, no-fail crowd-pleaser that steals the Thanksgiving show.
Ingredients
Mac & Cheese Base:
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2 lbs elbow macaroni (or cavatappi/cellentani for extra sauce-holding power)
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1 stick (½ cup) unsalted butter
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4–5 cups heavy cream (substitute half with whole milk for lighter version)
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3 cups shredded sharp cheddar cheese (reserve 1 cup for topping)
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2 cups shredded Monterey Jack
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2 cups shredded mozzarella
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1 block (8 oz) Velveeta, cubed (optional, but highly recommended)
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Salt & black pepper, to taste
Optional Crunchy Topping:
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1 cup crushed Ritz crackers or seasoned breadcrumbs
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2 tbsp melted butter
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with butter or non-stick spray.
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Tip: For large gatherings, split into two 8×8 dishes; one can be frozen for later.
2. Cook Pasta
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Boil pasta in well-salted water until just al dente.
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Drain and return to the hot pot.
3. Add Butter
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Stir in butter until noodles are evenly coated.
4. Melt the Cheese
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Over low heat, add shredded cheeses and Velveeta to the pasta.
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Pour in 4 cups heavy cream and stir until fully melted and smooth.
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Adjust thickness with remaining cream if necessary.
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Season with black pepper and taste before adding salt.
5. Assemble & Top
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Pour cheesy pasta into prepared baking dish.
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Sprinkle reserved cheddar on top.
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Add optional Ritz or breadcrumb topping.
6. Bake
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Bake uncovered for 20–25 minutes, until edges are bubbling.
7. Broil for Golden Finish
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Broil for 2–3 minutes for a crispy top—watch closely!
8. Rest Before Serving
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Let rest 5–10 minutes for sauce to thicken slightly.
Notes
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Shredding cheese yourself ensures smoother melt and prevents grainy texture.
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Velveeta is optional but helps create the ultra-creamy, stable sauce everyone loves.
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Experimenting with pasta shapes can enhance the sauce cling factor.
Nutrition
- Calories: 580Cal per serving
- Fat: 38 g
- Saturated Fat: 24 g
- Cholesterol: 125 mg