CHEESY BAKED MAC AND CHEESE | Thanksgiving Sides | Macaroni Pie

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella reduces fat and string cheese is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper fat substitute.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, and powdered milk can be more cost-effective.

Boil elbow macaroni in salted water until al dente; drain and set aside.

Melt half a stick of butter in a saucepan.

Add all-purpose flour to the melted butter and whisk briskly until smooth.

Cook the flour and butter mixture on low heat until it begins to thicken, stirring to avoid lumps.

Once thickened, add the cheeses (white cheddar, yellow cheddar, Gruyere) and mix until melted and smooth; reserve about 1 cup of cheese for topping later.

Stir in mustard, additional salt, and black pepper sauce to the cheese sauce.

Add 1 beaten egg to the cheese sauce and stir vigorously to prevent the egg from cooking.

Combine the cooked macaroni with the cheese sauce, ensuring all noodles are coated and no clumps remain.

Transfer the macaroni and cheese mixture to a buttered 13 by 9 baking dish and spread evenly.

Sprinkle the reserved cheese over the top of the macaroni.

Optionally sprinkle paprika or cayenne over the top for extra flavor.

Place the baking dish in a preheated oven at 350°F and bake for approximately 25 minutes until the edges are golden brown and bubbling.

Remove from the oven and let cool for about 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens